Since 2010 Bundarra Farm has been dedicated to ethical, local and regenerative farming. What began as Lauren's vision of a field filled with happy, free-range pigs grew into a thriving paddock-to-plate business specialising in heritage Berkshire pork and handcrafted farmhouse charcuterie and later, pastured chickens and pastured eggs.

In 2013 we launched an on-farm butchery and store. By 2020, as demand grew, we expanded with a shopfront in our local town of Barham, where the Bundarra & Co Butchery now serves as a hub for ethically produced meats and smallgoods. 

We are also part of the Murray Plains Meat Cooperative, a collective of local producers that successfully advocated to open the region’s first farmer-owned micro-abattoir in 2024, ensuring small regenerative, organic and paddock-to-plate producers continue to have access to ethical processing options.  

Breeding, raising and growing heritage breed Berkshire pigs is the cornerstone of the business. Today we farm 200 acres, raise 80 sows and practice regenerative agriculture with free-range heritage Berkshire pigs, specially bred Bundarra meat chickens and layer chickens. We never use chemicals, plough the soil or use synthetic fertilisers. Our commitment to slow farming enriches our soil, supports biodiversity and produces delicious, high-quality food.  

We supply to a range of restaurants, cafes and providores around Australia, as well as direct to customers through our online store, our CSA (Community Supported Agriculture) program.