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ABC News
ABC News
Business
Laurissa Smith

Heritage breed pigs making a name on Tasmania's east coast

Phil Outtram with one of his heritage breed piglets at his Little Swanport property.

Shearer Phil Outtram is a jack of all trades and a master of quite a few.

The former chef divides his time between Tasmanian wool sheds and oyster leases on the state's east coast.

But it is the free-range pig business, Long Name Farm, he shares with partner and advertising executive Selina Smith, which gives him the most satisfaction.

"We went from having two or three pigs to buying a herd from Bruny Free Range Meats and it's just grown from there, " he said.

The outfit's name is a nod to the Aboriginal description for the Little Swanport area, which is said to be the longest recorded place name in Australia.

Full-time farming the aim

Heritage Wessex Saddleback, Tamworth and Berkshire pigs forage in bush and pasture on the 18-hectare property above the Little Swanport estuary.

"The pigs are starting to pay for themselves and I'm looking forward to moving up here full-time being on the farm with Phil," said Ms Smith.

Annually the pair turn off around 300 porkers weighing between 50 and 60 kilograms.

The pigs are fed a mix of wheat, barley, lupins, protein meal and locally produced salt.

A southern Tasmanian butchery takes the bulk of what they grow, with restaurants, surrounding east coast vineyards and online orders also helping to move product.

"The biggest thing is not chasing too much of a market so you can keep a continual supply for the one that you've got," Mr Outram said.

The farm is in the process of installing a number of large grain silos to help reduce their feed margins.

"Grain prices are definitely sneaking up at the moment," he said.

"Hopefully they won't get too high and it'll be a good season somewhere in the country to keep the supply there."

Expansion plans ahead

Mr Outtram has long-term plans to install a commercial kitchen on the farm and eventually open the property to the public.

"We also intend on, incorporating gardens rotating with the pigs and supplying surplus roadside and supplying restaurants with heritage vegetables and herbs.

"Pretty much enjoying what we do and creating a lifestyle that makes an income at the same time."

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