The organic pork and truffle sausages will sell for $125 a kilogram; a tray of two will set you back $20. 

Wodonga urban farm Bunyip Hollow teamed with East Albury’s Borella Butchery to make the free-range, chestnut-fed pork and black truffle bangers.

Bunyip Hollow co-owner Cyan von Gija said the price reflected the quality, homegrown ingredients.

“They’re probably the most expensive sausages in the country,” he said.

“Our pork is the only organic, chestnut-fed pork in the country.

“We’re using truffles from Gippsland; Victoria has the best truffles in Australia.

“Cheaper sausages use truffle essence or oil but this is the real deal.”

Together with Martin Page, Mr von Gija said they first released their pork in April last year.

He said legendary chef Stephano Manfredi had proclaimed it the best pork in Australia.

“As well as Wandiligong chestnuts, our pigs get milk, fruit, olives and a special selection of grains, which gives an intensity and richness of flavour,” he said.

Borella Butchery owner Jared Gerahty said the Bunyip Hollow bangers were his most expensive sausage order yet.

“I’ve made truffle sausages before but only with paste so there’s a big difference between $12 a kilogram and $125 a kilogram,” he said.

The Bunyip Hollow pork and truffle sausages will be available on Thursday, Friday and Saturday from Bunyip Hollow’s online shop and Ebden & Olive in South Albury. 

They will be sold at the Slow Food Melbourne Farmers’ Market at Abbotsford Convent on Saturday.

- JODIE BRUTON