Bundarra Farm is a family-run regenerative farm located near the township of Barham in the Murray region of NSW. We specialise in regenerative and ethical farming practices and operate our own butchery located 10km from the farm.  

We offer: 

• Free-range Berkshire pork 
• Pastured Sommerlad chickens 
• Grass-fed beef (seasonal) 
• Pastured eggs 
• Artisan products from regional producers 
• Smallgoods and charcuterie 
• Special dry-aged meats. 

We also offer a CSA (Community Supported Agriculture) program that provides monthly subscriptions of farm produce directly to consumers. 

Bundarra originates from the indigenous name of our farm meaning 'place of many Kangaroos'.

Regenerative farming/agriculture is a system of farming and grazing practices that can address climate change by building healthy, biologically-diverse and mineral-rich soils that are capable of sequestering huge volumes of carbon from the atmosphere. 

Our farm is already seeing the benefits from more paddock rotations, mixed perennial pasture species and an increase in shade from hundreds of trees we are planting. We use organic and natural soil conditioning applications like vermicast (worm poo), compost teas and compost, mulching, multispecies cover crops, ground cover, diverse grasslands, resting land and animal rotations, no till (ploughing) and - most importantly - no synthetic fertilisers, herbicides or fungicides. This promotes soil microbial activity, making plants and animals that eat the plants much healthier and nutrient dense.  

Regenerative agriculture means to us a constantly improving and replenishing environment, benefiting the soil microbes and thus fertility, water cycles and biodiversity, our health and our animals’ health. 

Community Supported Agriculture (CSA) is a system where consumers purchase shares in a farm's harvest upfront, receiving regular deliveries of fresh produce. This model allows eaters to share the costs, risks and rewards of farming with the farmers, fostering a direct and supportive relationship.  

Our CSA model provides subscribers with a monthly, bi-monthly or quarterly box of seasonal cuts and farm products. It’s free to join, with a range of options available. 

Berkshire pigs are an English heritage breed, also known as Kurobota pork. The breed produces some of the best quality pork in the world due to the excellent meat-to-fat ratio, marbling and slow growth which results in superior texture, flavour and tenderness. We also chose the breed because of the heritage classification, docility, hardiness to roaming the paddocks and because they are wonderful animals. We have 80 breeding sows spread over two farms which have two litters of around 8 piglets a year. 

Only 5% of Australian sows are raised in free-range systems, where pigs are kept outdoors for their entire lives. Our family are breeding pigs and raising them in a pure free-range environment to the highest animal welfare and meat-producing standards, including low stress animal handling, open paddocks, pasture, cover, shelter and of course mud. Their diet consists of a vegetarian mix of grains and legumes in addition to pastures - free from antibiotics, hormones and meat meals. 

Sommerlad chickens are a species bred by Michael Sommerlad with genetics from Aussie game, Light Sussex and Plymouth Rock to produce a fabulous table bird, specifically bred for Aussie conditions. We source our chicks from Bruce at Milking Yard Farm in Trentham who continues to diversify the breed for us. The chickens add biodiversity to our farm and lovely organic matter to our soil. The breed itself also is important for biodiversity, and we are very proud to be able to grow these birds for our customers. The meat quality is outstanding, flavoursome, textural and dark meat with delicious yellow fat that keeps the meat from drying out. We find that the cooking quality is more forgiving than commercial chicken breeds and the bones are strong which allow the chickens to move freely around the paddocks as they grow.

We source retired dairy cows and give them a second lease on life, growing them out to full maturity of 8 years before we harvest their meat. Cattle are an incredible asset on farms when they are eating grass and rotating to and from paddocks. Their rumen (stomachs) ferment grass and roughage through bacterial processes and pass out fertile, energy rich nutrients as manure. This increases the capacity of the soil to sequester carbon and thereby offset livestock emissions. Our retired dairy cattle range on rotations with our laying chickens and have a lovely symbiotic relationship as they live out their retirement.

We process our chickens at the Barham micro-abattoir – a farmer-owned, high-welfare facility just 10 minutes from our farm. Our pigs and cattle are currently processed at Benalla Abattoir, but we are in the process of getting the micro-abattoir licensed for red meat processing and will shift all our production there in future. 

All our produce is butchered and prepared by hand at our butchery. We don’t use any preservatives or artificial additives and rely on artisanal methods to produce our charcuterie and smallgoods.  

We raise our animals using regenerative practices, without any antibiotics, hormonesor synthetic inputs. We are not certified organic due to the cereal content of the pigs’ diet however we only use un-certified organic grains and legumes, as well as beautiful mineral and vitamin rich avocadoes, oranges and pumpkins from local growers when they are in season. Most importantly we do not use meat proteins, meaning our pigs are vegetarians. We think this is the best way of farming and growing very tasty animals for meat.

Yes, all our products are gluten free. We avoid using anything other than meat, spices and salt to handcraft our products, using traditional artisanal methods.

All our chicken, air-dried charcuterie and jars, nitrate-free bacon and ham* are nitrate and preservative free. We do not use artificial preservatives other than good old salt, smoke and time. Conventional ham and bacon usually contain nitrates and preservatives, food and colour additives and flavourings. Whilst our bacon might not look as ‘pink’ as supermarket varieties, we stand by the taste and health benefits of using traditional methods.  Only our  

*Please note that our Mortadella, "Really Good Ham" products and Traditional Leg Hams contain minimum sodium nitrate based on Australian Food Standards to prevent bones spoiling the meat. 

When kept at the advised temperatures of 2-4ºC (fresh chicken & pork) our goods have minimum 3 weeks best before dates and up to 6 months on charcuterie and 12 months on pasteurised goods. Our goods are vacuum-sealed, however once opened will need to be consumed within 5 days. 

You can purchase our products through: 

• Our online store 
• At our Bundarra Butchery - 118 Punt Rd, Barham NSW 2732  
• Monthly Castlemaine Farmers' Market (except January and February) 
• Wholesale orders for businesses through Fresho. 

Deliveries are made nationwide with Be Cool a refrigerated transport company and leave our farm weekly, every Wednesday.  

We have a flat fee delivery of $25 and offer free delivery for orders of $200 or more. 

Yes! We're proud to be the trusted supplier for some of Australia's most prestigious establishments. We have had the pleasure to collaborate with Firedoor, Bones Ramen, Gildas, Obelix & Co. just to name a few...  

And you can find our retail selection at a variety of independent outlets like butcher Crowd, Meathsmith and Hagens. 

All wholesale orders are efficiently managed through our Fresho platform, ensuring seamless ordering and delivery.  

Deliveries are made nationwide with Be Cool, a refrigerated transport company, and leave our farm weekly, every Wednesday.  

While our goods are refrigerated in transit, we do not use freezer packs for environmental reasons so please organise someone to be home or close by for delivery. You’ll be sent a text message the night before your delivery and another the morning of, with an estimated delivery window. If you’re not home at the time of delivery we can guarantee your goods to be in ship-shape order if your box is left in a shaded area for up to 45 minutes – please add any special instructions in your order notes.  

We have a flat fee delivery of $25 and offer free delivery for orders of $200 or more. 

Orders placed by 5pm Sunday (excluding wholesale) are cut and packed on Monday and Tuesday and leave the butcher on Wednesday by refrigerated courier for despatch around Australia. Delivery times are as follows:  

VIC -  Thursday* 

NSW & ACT - Friday* 

SA & QLD metro - Saturday (within 1 hour from Brisbane) 

QLD regional - Sunday to Tuesday 

NT - Following Monday  

WA - Following Tuesday 

TAS - Following Wednesday 

*Regional VIC and NSW – there may be an extra 1-2 days required for delivery outside of the Melbourne / Sydney areas. 

Bundarra is liable for faulty products and will happily accept returned goods and refund monies only if the product is agreed to have been faulty prior to delivery and we are notified within 7 days of product being received, not thereafter. 

Bundarra is not responsible for poor handling after dispatch with another carrier or poor storage once the delivery is in your hands, however we will pursue concerns from customers if they arise through transport and seek their reimbursement. 

We will refund any products that are received out of order - for example in the event that our goods are received by a customer out of date or have been damaged in transit. 

We will not refund goods if a customer has changed their mind about the product or do not like the product after they have purchased it, especially if the product has been opened, partly consumed or returned to us. 

We will not accept goods sent back to us and will not refund such goods as per above statement. 

Yes of course! We have an open farm policy and coordinate several farm tours a year. Visitors must wear clean shoes and not visit another pig or chicken farm on the same day because of biosecurity reasons. Please follow us on Instagram or Facebook to keep in the loop on dates of upcoming farm tours.

Yes, our favourite way of getting our meat out there is at the farmers' market at Castlemaine, on the first Sunday of each month. We sometimes attend the Wednesday market at Castlemaine and suggest you follow us on Instagram or Facebook to keep in the loop of any extra farmers' market attendances.

The Murray Plains Meat Cooperative is a farmer owned organisation established in 2019 by a group of farmers in the Barham region to address the lack of livestock processing options in the Central Murray district. This is a nationwide problem, with small-scale farmers continually being cut out from larger abattoirs due to volume and competition from large supermarkets and international companies such as JBS. The system favours larger industrial based farming operations over smaller regenerative, organic and paddock-to-plate producers and we have seen many farmers exit the industry because of it.  

Thankfully in December 2024 - after 8 years of planning, fundraising and approvals – the Coop finally opened the doors to a purpose-built micro-abattoir enabling ethical, small-scale processing right here in the Central Murray district. We currently process poultry and are working towards licensing for red meat processing. 

You can reach our customer support team via: 

• Email through our website 
• Direct messaging on our social media channels. 

We will get back to you as soon as possible.