Its simple, the best tasting food contains the best tasting ingredients.

At Pacdon Park we only use the very best ingredients, locally grown, free range and organic where ever possible. When looking at each of our honourable products, you can see why.

Listed are some of the keys assets to our range

Beautiful British Bangers

- Natural Skins
- Coarsely Ground, Free Range, Female Pork Shoulder (the same meat you’d have in your roasts)
- Our own pre mix (Top secret and the essence of the sausage, not the naff stuff bought in by most butchers)
- Apple and Cider, grown just down the road
- Sage, grown by our neighbours at their vineyard

…. We understand that some just aren’t fans of pork, whether that be for religious or simply porkist reasons, so we do make excellent ‘Boarder Country Lamb, Red Gum Honey and Rosemary Sausages.’

- Locally grown lamb shoulder, on or off saltbush, coarsely ground of course
- Rosemary, grown by our neighbours
- Red Gum honey, collected by Bee’s Buzzing around Deniliquin

A little about red gum honey-

Red Gum is a common Eucalypt found in Australia that produces one of the darker premium varieties of honey. Having a relatively higher level of antioxidants compared to the rest, red gum honey has a thick constituency, a bold taste (like buckwheat honey) and a distinctive aroma which I believe fans of strong honey varieties would find it appealing. It’s also a favourite ingredient in bread baking and meat marinades.

Misunderstood Best Black Pudding

- Top quality Bacon
- Organic Oats
- Double Cream straight from the dairy

The Humble Pork Pie

- Australian Organic Flour (unbleached)
- Coarsely Ground, Free Range, Female Pork Shoulder
- Dry Rendered, preservative free, natural Lard, made in house from the back fat of free range pigs.

Many people read the word Lard, and say “oh dear, oh no, fatty!” but don’t let Lard scare you.

Australian culture is so fat-phobic we demonize some of the very foods that are best for us, and among those foods is homemade lard. The supermarket bought stuff isn’t worth bothering with, it’s hydrogenated to make it shelf-stable and bleached to make it appear whiter. What I’m talking about is lard from the fat of well-raised free range pigs.
What you don’t know about lard
Not only does lard make the very best pie crusts, it’s lower in saturated fat than butter.
Technically lard isn’t even a saturated fat, like olive oil, it’s high in heart-healthy monounsaturated fat, and it’s one of the best dietary sources of vitamin D. It also contains no trans-fats. If there’s fat to be avoided, trans-fats are the ones.