Wodonga urban farm Bunyip Hollow will release its first organic chestnut-fed pork on Saturday, April 8, 2017

ORGANIC PORK: Bunyip Hollow co-owner Cyan von Gija has fine-tuned pork production during the past two years. The first release of his organic chestnut-fed pork and a four-course feast prepared by Jodie Jones will be on April 8.

ORGANIC PORK: Bunyip Hollow co-owner Cyan von Gija has fine-tuned pork production during the past two years. The first release of his organic chestnut-fed pork and a four-course feast prepared by Jodie Jones will be on April 8.

WODONGA urban farm Bunyip Hollow will release its first organic chestnut-fed pork within weeks.

Owner-operators Cyan von Gija and Martin Page have fine-tuned their pork production over the past two years. They have raised Large Black and Wessex Saddleback-cross pigs on an organic diet of chestnuts, acorns, milk and quinces.

”We feed them a secret selection of organic fruits, grains and nuts including chestnuts to make pork in the style of the famous Parma, Corsican and Iberico style with an Aussie twist,” Mr von Gija said.

Award-winning Albury chef Jodie Jones, of  Ebden & Olive and formerly of hatted restaurant Broadgauge, will prepare a four-course feast –  L'affaire du Porc: The Great Pork Affair – to coincide with the launch on April 8.

Mr von Gija will open up his cellar to provide a range of exotic fine wines.  Bunyip Hollow, which straddles the Wodonga Railway Station, is studded with native Australian herbs and plants.

L'affaire du Porc: The Great Pork Affair starts at noon. Book at: morethanfood.com.au.

Smartphone
Tablet - Narrow
Tablet - Wide
Desktop