With many events crossed of the calendar this year because of COVID-19, it's been tough for Deb and Daryl Hancock's suckling pig business.
The Hancocks run a mixed farming operation in Inglewood, in central Victoria, where they also own a butcher shop.
Before the pandemic, they sent off between 50 and 70 pigs a week to be processed and sent around the state, often for weddings and birthdays.
But the first round of coronavirus lockdowns put a stop to that.
"We had 450 suckling pigs ready for Easter, but Easter never happened," Ms Hancock said.
"We lost 95 per cent of our orders, it was really huge, the loss of income — the farm took a really big hit."
Ms Hancock said it usually took about eight to ten weeks to grow a suckling pig, when it was then slaughtered and sent whole to customers.
But the loss of orders meant she had to grow the animals out.
"We needed another eight to ten weeks on top of that, to grow them into a bigger pig," she said.
"A lot of abattoirs like them weighing at least 100 kilograms live weight — so it's a big pig and eats a lot of food."
She said growing out the extra 450 pigs cost the family an extra $90,000 in feed.
Easing of restrictions
Ms Hancock said she hoped the further easing of restrictions in regional Victoria would not only bump up suckling pig orders, but also help with supply at her local butcher shop.
"Our own lamb and pork have been processed," she said.
"Processing wasn't a problem for us, but there was a little bit of a shortage on chicken, which I think will change now that restrictions have been lifted."
Last month restrictions forced Victorian meat processing facilities to move to two thirds of peak production in an attempt control virus outbreaks.
But from this week meat and poultry processors in regional Victoria can now operate at 90 per cent capacity and at 80 per cent in Melbourne.
"We were only allowed to get one box of something a week Ë one box of chicken breasts or thighs, so they were all rationed," Ms Hancock said.
"But we'll wait and see what happens this Thursday when we put our order in for Friday delivery."
Chicken supply
Gisborne butcher Chris Krstev also had some trouble sourcing chicken during the first round of lockdowns, but said it had since picked up.
"There were a few cuts that I couldn't get at the time, but business has remained steady for us and supply is OK now," he said.
Ms Hancock hoped orders would pick up in the coming months.
"Christmas should be good for suckling, so for us, I think we'll be OK," she said.
"Supply is going to be an interesting one [for Christmas], with what's happening with the avian flu in the southern half of Victoria."
