The Story of Byron Bay Pork

The Chef & The Purveyor will take you on a storytelling adventure with Chefs, Wrights, the producer, and everything in between.

Amid a turbulent few years in the hospitality industry, the Series will highlight Chefs and producers and share their industry perspectives, innovations and stories.

Chefs and producers play a crucial role. Our passion and inspiration come from the innovation seen in kitchens around the globe and providing quality and efficiency.

Based in Byron Bay, Farmer John Singh has been producing Berkshire Pigs for the last 40 years. Farmer John is passionate about 'keeping the consistency going with the Berkshires'. He first started selling Berkshire pork to the Japanese Market and later introduced them to the domestic market.

The success of the quality at Byron Bay Pork lies in 'freedom to roam (for his sounder), the climate and the fresh air from Byron Bay.'

John attributes his lifelong passion to creating pork that is 'marbled, moist and doesn't dry out when it's cooked.'