In 2006 Jim Arrowsmith and Pete Tonge, both from Chorley in Lancashire, were backpacking around Australia, but couldn’t find a decent pork pie ‘for love nor money’, so decided to make some themselves.
Jim was fresh from university but also had some pig farming experience, Pete was a British trained chef, disillusioned with the chef trade, but still with a real love of food. They thought they had all the experience to make a real go of it. They built their first factory on a pig farm named Pacdon Park in Bunnaloo, rural NSW. Converting a derelict dairy shed into a commercial kitchen, tiling for a month, building their own stainless steel benches and pork pie machine. Located 50km from the nearest town, backpackers became their budding workforce, and that’s where the third leg of the tripod joined the team: Jane, now Jim’s wife, grew up a stone’s throw from the boys in England.
These days, Pacdon Park has relocated to the banks of the Mighty Murray River near the twin towns of Echuca (Victoria) Moama (NSW). Our ethos is still the same as when we started, to ‘make what we miss’. We use the finest local Australian ingredients, free range pork and time and tested traditional recipes to produce magnificent British Foods.
Pigs In Blankets
Lancashire Plain Chipolata sausages wrapped in our dry cured streaky bacon. Perfect oven baked! 10 sausages per pack (roughly 900g). Gluten Free.
Is 10 enough ?
Pork Pies
Our pork pie is perfect as part of a Ploughman’s Lunch, or with mustard and a cold beer! It is made using a traditional British Recipe and Free Range Pork.
Our pies are baked in the traditional manner, without using a supporting hoop or tin, which gives them their classic bow-sided shape of an authentic Melton Mowbray Pork Pie.
Haggis
Great Chieftain o’ the pudding race and Australia’s only award winning haggis.
Our true Highland Haggis is made using local lamb pluck, beef suet and an authentic blend of spices.
Black Pudding
An ancient food, first described in Homer’s Odyssey in about 800BC. Pacdon Park’s best, Black Pudding, made in the traditional way, is a real delight and an essential part of any cooked breakfast.
White pudding
Pacdon Park’s white pudding made with anIrish recipe sing local beef suet,oats,cream and bacon . It complements any cooked breakfast and works brilliantly as a stuffing.
Cold Smoked Bacon
Our cold smoked bacon is made using free range pork loin which has been dry cured and then cold smoked to give that unmistakable taste of British bacon. Preservative and nitrate free, our cold smoked bacon makes the perfect bacon butty!
Dry Cured Streaky Bacon
Our un-smoked streaky bacon is made using free range pork belly which has been dry cured using a mixture of English herbs in the traditional way. Preservative and nitrate free, our streaky bacon is the perfect addition to a cooked breakfast, or is delicious wrapped around our sausages (pigs in blankets) or chicken and baked in the oven.
Sausages
Pacdon Park sausages are all made using the finest free range pork shoulder. With five flavours, all of which champion the pork itself. They are perfect for the BBQ, breakfast or sausages and mash.
– Lancashire Plain – Cumberland – Yorkshire Leek
– Somerset Apple & Cider – Lincolnshire Sage
Scotch Eggs
A hard boiled egg encased by hand in our free range sausage meat with a touch of nutmeg and mace. Covered in breadcrumbs and deep fried.
No picnic or party can be without.
Chipolatas
A smaller version of our traditional Pork sausages, they are approx 60 gm each averaging 16 to the kilo ( Gluten free )
Gammon Joint
Our unsmoked gammon is made using free range pork leg which has been cured with an apple brine. Available in steaks, or in the traditional joins to boil and bake at home to create a succulent Gammon Ham.