![tiny coolpack for sandwiches tiny coolpack for sandwiches](https://i.pinimg.com/originals/e8/52/76/e85276cfb304ba41322a02083a1d82e1.jpg)
![tiny coolpack for sandwiches tiny coolpack for sandwiches](https://images-na.ssl-images-amazon.com/images/I/41QjahMEsdL._SR200,200_.jpg)
pickle the hams and then rest them in cure.Then the hams are chilled and hung for at least 48 hours before being packed, weighed and labelled. We then lay the hams to rest in a salty holding brine for 4 days before being removed and dried to settle, then hot-smoked over locally sourced red gum for 10 hours. I still think this is the best way to produce our hams and is what makes them so textural and delicious and not rubbery and wet (like an overly processed ham from well-known large supermarket chains, just saying). "We aren't that mainstream, so our butchers Gary and Glenn (bless their cotton socks) use a handheld single needle pickle pump to pickle our hams using a secret recipe of local orange juice and aromatic spices." Most butcheries have a pickle injector that streamlines the process (and makes it very fast!) with evenly injected brine using hundreds of needles. oh the luxury!! All I want for this Christmas is to be able to make our hams and pack them without having to re-set the main power switch 20 times a day and tripping over boxes of hams in our 2m x 4m packing room! (you can read more about all this in my Love from a Pig Farmer blog). I cannot explain in words what a relief it is to me and the whole team at Bundarra it is to have a coolroom you can fit a few pallets in and power to actually run it (as well as a walk in freezer!). "The biggest challenge with our Christmas hams has traditionally been space and sufficient power to operate."īefore we moved into our new facility in March (Post COVID) we were busting at the seams at Christmas for cool space, pickling space and packing orders space.
#TINY COOLPACK FOR SANDWICHES FULL#
So even though it's only September now, we are in full swing Christmas planning mode, storing fresh legs away in the deep freeze and working with our retailers on finalizing their orders and tastings, and about to send out pre-ordering information for our customers at home. We don't save all our pigs until December then do a mass cull to get the legs - farming just doesn't work like that (and I'm 100% certain that my butchers would kill me instead!). The planning starts many months beforehand, when we start deciding on leg numbers, storage, labelling, ordering systems, cure and cook schedules. This isn't just a process that starts in December when we're all buying hams. Every year around July, pig farmers around Australia kick into Christmas planning.