About Us
"Making What we Miss"
Free Range British Butchery
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In 2006 Jim Arrowsmith and Pete Tonge, both from Chorley in Lancashire, were backpacking around Australia, but couldn’t find a decent pork pie, ‘for love nor money’ so decided to make them themselves, and so the business was born.
Jim was fresh from university but also had some pig farming experience, Pete was a British Trained chef, disillusioned with the chef trade, they thought they had all the experience to make a real go of it. They built their first factory on a pig farm named Pacdon Park in Bunnaloo, rural NSW. Converting a derelict dairy shed into a commercial kitchen, tiling for a month, building their own stainless steel benches and pork pie machine. Located 50km from the nearest town, backpackers became their budding workforce, and that’s where the third leg of tripod joined the team. Jane, now Jim’s wife, grew up a stone's throw from the boys in Lancashire, England, but a chance meeting brought her into the mix. These days Pacdon Park has relocated to a beautiful vineyard on the banks of the Mighty Murray River near the twin towns of Echuca (Victoria) Moama (NSW). Our ethos is still the same as when we started, to ‘make what we miss’. We use the whole Free Range Pig, sourced from several small farms in our local area (see link below for more information). From that great pork we make our whole British ‘style’ range, using local ingredients, time and tested traditional methods with nothing unnecessary. We now sell across eastern Australia, from our ‘Pork Pie & Produce Store’ in Echuca, to restaurants, delis and quality butchers from Hobart to Cairns. Click on the video or links below to see more about us! |
Christmas 2019 Order forms are out now! Order and pay before 2 December to receive a discount. Download your order form here
Book into our Artisan Foodie Workshops Have a look at our 2020 foodie workshops and come and learn some tricks of the trade! Download the workshop Calendar here and book quick - places are limited! |
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03 5480 9645