If you love something you set it free, right? Not always. According to the man behind Feather and Bone, Grant Hilliard, if you’re going to eat something then you should at least know where it came from, how it was raised and the way it died.
Feather and Bone only buy whole animals or products directly from the farmer who raised them. They support “rare breeds” to help increase genetic diversity and to reduce food miles they source their pigs, beef, eggs, lambs and veal (along with other tasty beasts) from NSW, close to their store in Sydney.
If you give a crap about things like sustainable farming and humane transport and butchering methods, you can find out more here.
Pic credit: Valentina Vos