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My product is partially defrosted – what should I do?

20/10/2023 by Shirley Harring Leave a Comment

First of all, don’t panic! Most of our products are flash frozen before transportation in accordance with the Australian Meat and Livestock guidelines. Just like meat that is transported to major supermarkets (like Coles-Worths etc), and just like ... READ MORE...

Lead time on wild meats; why it exists, and how you can plan for your delivery

11/09/2023 by Shirley Harring Leave a Comment

How long will I have to wait for my wild game? Orders for wild products are submitted to the harvesting teams on a Friday morning.  Here's the deal: For all wild harvested (individually shot) products, we've got a specific cycle that starts on a ... READ MORE...

Handsourced Wild Shot Venison - Ethically sourced venison meat

Wild Shot Venison: A Behind-the-Scenes Look at Our Ethical Sourcing Process

11/07/2023 by Shirley Harring 2 Comments

Venison, the culinary name for deer meat, is commercially available both wild and farmed. Not native to Australia, deer were introduced by settlers in the 19th century. Venison is extremely lean and naturally tender. It is one of the most ... READ MORE...

Histamine Friendly Foods. Yes, Really.

03/07/2023 by Shirley Harring Leave a Comment

Hey there! We totally get how important it is to make smart food choices if you have histamine intolerance, auto-immune conditions, or gut health issues. We're all about giving you quality and deliciousness without compromising your well-being. ... READ MORE...

A Step-by-Step Guide to Designing Custom Sommerlad Heritage Chicken Mixed Cartons

26/06/2023 by Shirley Harring Leave a Comment

If you’ve been ordering customised cartons over the years, you will know that we only get to do this two or three times a year. For those new to customising a chicken carton, here's how it rolls. You can choose as many cartons as you would like, and ... READ MORE...

Kangaroo Island Pheasant, Sausage and Lentil Pot Roast

Kangaroo Island Pheasant, Sausage and Lentil Pot Roast by Simon Bryant

26/05/2023 by Shirley Harring Leave a Comment

Tasting Australia's festival director Simon Bryant gathered a bunch of ingredients from some much-loved South Australian producers to create a hearty ‘Kangaroo Island Pheasant, Sausage and Lentil Pot Roast’ recipe. https://youtu.be/LttsmNbrz-0 You ... READ MORE...

Plate of roasted boar leg with roasted vegetables

Australian Wild Game: A Superior Choice for Nutrition, Taste, and Quality

28/04/2023 by Shirley Harring Leave a Comment

When it comes to sourcing wild game, not all suppliers are created equal. We pride ourselves on our commitment to ethical and sustainable suppliers and harvesters who share our values and who go above and beyond to ensure that the animals they source ... READ MORE...

Braised lamb shanks served with creamy mash

Melt-in-Your-Mouth Slow Braised Kinmana Lamb Shanks with Beer

12/04/2023 by Shirley Harring Leave a Comment

Have you ever wondered what a lamb shank is, and why they don't all look the same? Let me help you out. A 'shank' is actually a bone-in portion of meat that comes from either the forequarter or hindquarter of the lamb, situated just below the leg and ... READ MORE...

Australian Meat Chicken Processing

Yes, Australian Meat Chickens are Bleached, But There are Exceptions

14/03/2023 by Shirley Harring 1 Comment

In processing Grassland Poultry's Sommerlad Heritage chickens, we don't use any chlorine at all. Ever.  Why on earth are we telling you this, I hear you ask? Australian farmed chickens, including organic chickens, are always treated with ... READ MORE...

Pheasant Pate

05/07/2022 by Shirley Harring Leave a Comment

A very pleasant Pheasant pate indeed :) Paté (literally paste in French) is a food that is simultaneously loved and loathed, and one which, arguably, stopped being cool circa 1983. It can be a lunch dish, an evening starter or, possibly, a main ... READ MORE...

Kim and Bryan on Grassland Poultry farm

Kim & Bryan Kiss: Raising Grassland Sommerlad Heritage Poultry to Perfection

28/09/2021 by Shirley Harring Leave a Comment

What pasture raised means to us - or in our case, raised on open wood lands. There is a lot of different messaging and terms thrown about when discussing chicken farming, and we find that it can be confusing for the consumer to work out what ... READ MORE...

Roast pheasant with cider, apples and Calvados

12/05/2021 by Shirley Harring Leave a Comment

A splash of Calvados and some Granny Smith apples provide a wonderful balance to this baked pheasant dish. (serves 4) Ingredients 2 oven-ready pheasants A little lard (or bacon fat, if you have some) For the sauce 750ml good cider (not too ... READ MORE...

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For most people, wild boar is still something they For most people, wild boar is still something they'd like to try 'one day'. So what does wild boar meat taste like?
Wild boar meat has an intense, sweet and nutty flavour, due in part to its wild diet of grasses, nuts, seeds, and forage.

Because they are not administered any antibiotics, hormones, or any chemicals or additives, they are 100% natural. Very hardy, wild boar is not prone to illness or disease.

Wild boar is one of the most overpopulated feral species in Australia, so beyond the damage that they are doing to both agricultural land and native habitats, it's a nutritious and low carbon way to eat meat. 

Do you eat wild game? 

#wildboar
#handsourced
#handsourcedflavours
#Aussiecooks
#WildBoarMeatAustralia
#WildGameMeat
#AustralianFoodies 
#WildBoarCooking
#AustralianChef
#HomeCookingInspiration
#WildGameMeat
#AustralianFoodies
#ChefLifeAustralia
#WildBoarRecipe
#AustralianCuisine
Offal, or Awf-ul? The term ‘offal’ comes from Offal, or Awf-ul?

The term ‘offal’ comes from the “off-fall” - whatever is left after butchering an animal. We know the term best in reference to organ meats, such as the heart, liver, kidneys, lungs etc. Offal is packed with an incredibly high amount of nutrients and is said to be one of the healthiest foods available. 

In most European and Asian countries, little of any slaughtered animal goes to waste. Dishes include the stomach, hooves (trotters), shin, intestines, liver, head, tongue, pancreas, lungs, kidneys, udders, and, very rarely in certain communities, testicles. Beef or goat blood is sometimes mixed with other offal pieces to create specialty dishes. 

But I find Australians, in general, do not like eating offal. Offal is commonplace in everyday food culture almost everywhere else. 

I'd love tpo know - do you eat offal? What's your preference and how do you prepare it?  #art #offallygood #handsourced  #Aussiechefs #beautifulfood #aussiefarmers
Duck's head is often served as a snack throughout Duck's head is often served as a snack throughout China, most notably in Shanghai. It is also spicy local specialty from the Chinese city of Wuhan. The dish is made by stir-frying a head of duck with the addition of herbs and spices.

Stir fried Duck's head has a crispy texture, and it is claimed to be a 'health food', with the claim that it helps one's brain power when consumed. Some say that the taste of the dish is not unlike eating a spicy chicken wing. 

When the head is served, it should be pried open with one's fingers to get to the tender meat on the interior.

A CNN report describe it as one of Shanghai's weirdest foods. Have you eaten Duck's head? How was it cooked?
What is chlorinated chicken? Simply put, it’s ch What is chlorinated chicken?
Simply put, it’s chicken that has been treated with chlorine. Once a chicken has been killed and prepared, it’s washed in water that contains chlorine or other chemicals; a process called Pathogen Reduction Treatment (PRT).

This is to remove harmful bacteria such as salmonella, campylobacter and E.coli, which could make us very ill.

This process applies  to almost all Australian chicken, including organic chicken. It means your stocks, soups and broths contain amounts of these chemicals, which in turn, are ingested by you and your family. However, there are ways to access chlorine free chicken.  You can read more about this in a blog post, here: https://www.handsourced.com.au/behind-the-scenes/are-australian-meat-chickens-bleached

#HeritageChicken
#EthicalEating
#SustainableFarming
#SlowFood
#FarmToFork
#CleanEating
#RealFood
#ChefLife
#lowhistamine
#OrganicFarming
#PastureRaised
#HandSourced
#AussieFarmers
#chemicalfreechicken
#sommerladheritagechicken
Chicken feet consist mostly of connective tissue—skin, cartilage, tendons, and bones. They’re quite nutritious and deliver a fair amount of vitamins and minerals.

About 70% of their total protein content is collagen, a structural protein that provides shape, strength, and resistance to your skin, tendons, muscles, bones, and ligaments.

Don't worry, yours will be nice and clean when we send them to you. We'll make sure to peel the skin and the outer layer of the toe nails from the feet, which is what is required for human consumption. 
Do you eat chicken feet?
These are Moroccan Spiced Venison meatballs and th These are Moroccan Spiced Venison meatballs and they're bloody delicious. 

Why? Wild Venison is a great source of protein, incredibly low in fat, and its levels of saturated fat are much lower than in other red meat. 

How? Recipe on the blog (and venison mince is in our online shop).

Do it.

#MoroccanCuisine
#Venison
#HealthyEating
#HandSourced 
#FoodiePost
The Journey Continues! 🔪 Last week, it was ven The Journey Continues! 🔪

Last week, it was venison, this week, it's lamb. 🍖🐑

Hitting the road and connecting with small butchers and private abattoirs is our secret sauce. 🚗🌾 It's all about bringing you the absolute best without the interference of big corporations. That means every carcass is hand-cut to our specifications, not theirs. And yes, you heard it right – almost zero percent waste! 🌱🌎

We're calling the shots on hanging time, cuts, and absolutely zilch chemical sprays. 🙌🎨 No artificial interventions to enhance meat colour or shelf life – just pure, unadulterated quality.

You're tasting the dedication, the craftsmanship, and the heart that travels from farmer to product, every time.

#FromFarmToTable #ArtOfButchery #LambLoversUnite #HandcraftedCuts #SmallBatchMagic #BehindTheScenes #MeatMastery #ZeroWasteKitchen #HandSourced #CulinaryCraftsmanship #FoodieAdventures #SustainableEating #TasteTheDifference
🦆 Celebrate Father's Day with Flavourful Duck R 🦆 Celebrate Father's Day with Flavourful Duck Ramen! 🍜

Looking for a heartwarming treat for Father's Day? 🎉 How about indulging Dad's taste buds with exquisite Duck Ramen?

Picture this: tender pieces of roasted duck swimming in a bowl of rich, flavourful broth, accompanied by fresh vegetables and satisfyingly thick noodles. It's guaranteed to bring a smile to Dad's face.

We've got little muscovy duck on a special offer this week! 🦆🛒 Head over to our website for all the juicy details. Link in bio.

#FathersDayFeast #DuckRamenDelight #SpecialForDad #HandSourcedFlavours #WinterWarmers #SlowCookedGoodness #SeasonalDelights #FoodiesUnite #SoulWarmingEats #ChefLife #BrisbaneFoodies #SydneyChefs #CanberraCuisine #MelbourneCooking #TasteTheDifference

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