Throughout Otago, people with a love of food and fresh produce are turning out amazing products. For some it is just a hobby; for others it has turned into their livelihood. David Bruce reports.
To say Gus and Sue Morton are enthusiastic about pigs and pork is an understatement.
The couple, who founded Waitaki Bacon and Ham, are not only that, but sticklers for quality.
They have been involved with farming for 35 years. A farm at Morven and another at Waitaki Bridge are run as one, at any one time with about 5000 pigs, to produce consistent and high-quality pork for their own company's products and for wholesalers.
Waitaki Bacon and Ham was born from a fundraiser run to send a St Kevin's College rugby team to France and Europe in 2006. They produced about 1.5 tonnes of bacon for the fundraiser.
''There was massive feedback and people wanted to buy more. It cemented feedback we had had from chefs, the industry and wholesalers about quality, texture and consistency of our pork,'' Mrs Morton said.
''The unique `Taste of Waitaki' products can't be duplicated anywhere else in the world.''
Mr Morton puts that down to the ''farming system'' - genetics (they breed all their own stock), nutrition, quality feed, hygiene and stockmanship.
Their philosophy
of ''one farm, one philosophy, one unique taste'' has also resulted in awards for their products, the highest accolade in October when their Hampshire champagne sliced boneless ham won the gold award in the 100% New Zealand Ham national competition.
Waitaki Bacon and Ham came into being as a separate entity from the farm, and now three butchers process Waitaki's products, ham and smallgoods sold under the brand.
The focus is on quality, rather than quantity. Mrs Morton's regular presence at the Otago and Oamaru Farmers means not just selling the product but getting valuable feedback weekly from consumers.
It was that feedback which led to the company also tightening its product range to what consumers liked best.
The website has also proved ''fantastic''. Products are sent all around New Zealand and orders come from overseas, for deliveries to New Zealand families as gifts.
One of the biggest challenges, not just to the Mortons but also the domestic industry as a whole, was cheap imports of pork from overseas which had the potential to bring in disease, Mr Morton said.
He also gets upset with consumers being misled about the origins of imported pork, for example, by advertising it as ''processed in New Zealand''.
They know their products can be traced back through the whole process, to when the piglets were born on their farm.
Ham and Tomato Pie
Serves 8-10
Ingredients
250-300g Waitaki Champagne ham, sliced
Salt
Extra virgin olive oil
1 Tbsp Dijon or grain mustard
¼ cup creme fraiche
1 Tbsp oil
¼ tsp fresh chives, finely chopped (optional)
2 tablespoons finely chopped parsley
Freshly ground pepper
Olive oil pastry
200g plain flour
½ teaspoon salt
1½ Tbsp extra virgin olive oil
½ cup cold water
¼ tsp sea salt flakes for top of pie
75g feta or fresh curds, crumbled
Method
Begin by making the pastry - whiz flour and salt in a food processor. Drizzle in oil and then water.
Process for about 1 minute until mixture forms a ball.
Transfer to a floured work surface and knead for 2-3 minutes until supple and smooth. Put into a bowl, cover with a clean cloth and refrigerate for at least 1 hour.
Mix the creme fraiche with the mustard and set aside.
Slice the tomatoes.
Preheat the oven to 200degC
To Assemble
Divide the pastry into two and roll one round of pastry about size of large dinner plate. Roll second half so that it is a little larger in size (this is the top).
Lightly oil a large baking sheet and place the smaller of the two rounds on the tray. Spread the creme fraiche mixture over the base, allowing 2cm from the edge.
Place the sliced ham over the creme fraiche, then layer over the tomatoes and finally add the cheese.
Place the second round over the pie and allow the pastry to fall over the mixture.
Seal edges, then fold extra pastry from base over sealed edges and press together.
Pierce top here and there with a fork and drizzle with 1 tablespoon oil.
Scatter with the sea salt and bake in preheated oven for 30-40 minutes or until golden and pastry is cooked.
Remove from oven and cool for at least 10 minutes before cutting.
