Phil Outtram of Long Name Farm has transformed their East Coast property into a thriving free-range piggery, raising over 300 heritage-breed pigs annually. Originally introduced for soil restoration, their pigs now produce premium pork sold directly to customers and high-end restaurants.
Phil had expanded the free-range piggery in Little Swanport, Tasmania, doubling its size to 83 acres. His commitment to raising heritage breeds like Berkshires, Saddlebacks, and Tamworths ensures ethically produced, flavoursome pork.
In an interview with ABC's Tasmanian Country Hour, Phil shared his long-term vision, which includes plans for an on-site butchery. This expansion reflects his commitment to ethical farming and sustainable practices. The additional space ensures happier pigs and even better-quality pork for customers.
