Baking Business caught up with internationally award-winning producer Otway Pork to hear about what makes pork such a great ingredient to work with, and the process behind it. 

Can you tell us a bit about Otway Pork?

Otway Pork is a small-scale, high-end pork production company where it’s all about pigs in paddocks.

The pigs are born and raised on farms across south-west Victoria, managed by leaders in pork production who put animal welfare and sustainable farming practices at the heart of everything they do. That same care for the pigs runs through to their obsession for producing the best pork in the country.

It’s this obsession for quality that has just seen us win a global award for our Traditional Ham at the prestigious IFFA DFV International Product and Quality Competition, one of the world’s most revered charcuterie competitions, while our Streaky Bacon and Short Cut Bacon took home bronze medals.

The awards, presented in Frankfurt at the world’s leading meat trade fair, recognise the highest standards of craftsmanship and quality in meat products globally.

It’s a testament to the dedication of our whole team, and our partners who work with us.

What goes into the process of raising pigs?

Our pigs are born and raised outdoors on farms across south-west Victoria where they are free to do what pigs love to do most – forage, play, socialise and eat.

Free-range sows give birth in spacious purpose-built farrowing huts. The piglets are kept with their mothers safely and allowed to run free with access to shelter, feed and water until weaned.

From there, the pigs either remain on our free-range farm or are moved to our straw-lined eco shelters. Pigs on the certified free-range farms remain in outdoor paddocks where they are free to roam and have access to shelter, food and water when they choose.

Pigs on our other farms are moved to straw-lined eco-shelters. They have fresh air and protection from the elements including harsh weather, disease and pests, and can socialise and eat and drink when they choose as well as being able to run, play with pig-appropriate toys for entertainment, and nest in the straw bedding.

Otway Pork took home the global award for Traditional Ham at the prestigious IFFA DFV International Product and Quality Competition

Can you share a bit about your farms with us?

Otway Pork has been operating in south-west Victoria for more than 30 years. Our founders recognised the value of an outdoor approach, allowing the animals to thrive in a natural habitat while minimising the impact on the environment.

Today, we remain dedicated to this commitment with farms spanning from the Western District of Victoria to the South Australian border in what is an ideal climate to raise quality pork.

Through consistently upholding ethical and sustainable practices across our operations – from our farms to our supply chain – we have grown into one of the nation’s largest outdoor pork producers.

What does a typical day on Otway Pork farm look like?

No two days at Otway Pork are the same. It takes a full community of passionate farmers who manage the day-to-day operations, specialists who look after sows, farrowing and feed, to farm managers who oversee rotational grazing systems.

Beyond the farms, our partners also contribute to the process. Our processors, transporters, butchers, delis, retailers, food services specialists and chefs take our quality pork and deliver it to plates across the country.

While the tasks are endless, they are all performed to our guiding standard: obsession for quality at every stage.

Pork is such a classic staple when it comes to baked goods. Why do you think it’s so eternally popular?

It’s all about the flavour and versatility. Whether it’s a pork chops, pork mince, bacon or the family favourite roast pork and crackling, Otway Pork’s cuts are a high-protein option that are easy to use in cooking and meal preparation any time of the day, easy on the budget and a favourite of even the fussiest of eaters.

What’s something about pork, or raising pigs, that may come as a surprise to our readers?

Many people don’t realise just how nutritious pork really is. A 100g serve of cooked pork fillet contains around 30g of protein, and it’s a complete protein source, meaning it contains all nine essential amino acids the body needs but can’t make on its own.

It’s an incredibly efficient way to fuel the body – especially for active people and growing families.

When it comes to raising pigs, one surprising benefit is the role they can play in improving the land. Pigs naturally love to dig, root and wallow and this behaviour helps aerate and cultivate the soil. It encourages microbial activity, enhances nutrient cycling and improves soil health over time. On our farms, this natural process supports the growth of cereal crops, which in turn are used to feed the pigs, creating a sustainable, circular system that benefits both the animals and the environment.

What ethos is at the centre of your business?

The ethos we live by is an obsession for quality that we call The Otway Way, and it defines the way we all operate, in raising our pigs and producing our award-winning pork.

Our pigs are produced with care, raised with freedom to socialise and forage. And we are extremely proud of the fact that we are 100 per cent Australian-made-and-owned.