Goods & Services | Havoc Farm
Hog haven A free range life of no restrictions, where you are allowed to roam free, fed a healthy, balanced diet and a comfortable shelter where you can lay your head at night seems quite idyllic.
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Ian’s policy has always been minimal intervention milling all his own feed on the farm. He takes pride in saying “I would not feed my pigs anything I would not eat myself”. That means letting them run free-range. “We use minimal intervention - no antibiotics, no growth promotants and a healthy diet of locally-grown grain with cider vinegar and garlic to keep them healthy. “Our pigs lead an idyllic lifestyle. They have room to roam and their own specially-built shelters. Their food comes from specially selected suppliers. Piglets are weaned later than normal, at six to eight weeks.” Ian takes his pigs to be turned into pork and bacon in his own specially designed truck, known as the “Havoc Hog Hauler.” This is to avoid the risk of disease from stock trucks on the farm, and minimise the shock of transportation on the pigs.
Havoc owners, Linda and Ian McCallum-Jackson
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Linda, a human-resources consultant, had For the Havoc pigs of South Canterbury it is exactly the life they lead – a happy, stress-free spent most of her life in Auckland. She learnt patience when she came to the farm, because life where they are allowed to just be. pigs do things in their own time. This pig farm is the result of Scotsman Ian They called the farm “Havoc” because havoc McCallum-Jackson’s life-long love of pigs. happens occasionally. Like when the piglets Growing up on a pig and poultry farm (the less said about the poultry the better) he then get drunk on the ripe cherry plums (despite graduated from Usk Agricultural College in the all efforts to keep them away), or when a sow United Kingdom where he specialised in pigs. decides to farrow in an unusual place. Or there was the time when Yuri the boar jumped the After working in the UK in the pig industry, gates. Or the time they had to call in a pig he set off to see the world. He travelled hunter to shoot a wild boar that had come on overland from the UK to New Zealand working the rampage. Ian and Linda are now known as on various pig farms, and when he arrived in Lord and Lady Havoc. New Zealand worked on many more. All along From his travels and work experience he he was hatching plans for his own farm and knew he was going to breed his pigs outside formulating how he would do things when in the open air where they would be free to the time was right. display their natural behaviour, have plenty to When he set his eyes on this piece of stony eat and drink, and room to frolic at will. From ground at the foot of the Hunter Hills in South his life experiences Ian always knew how he Canterbury, he knew he had at long last found did not want to run his farm. the place to make the dream a reality. The In 1991, when just setting out, Ian was fact that there was a house on the property considered a bit of an oddity to be farming was of no consequence to Ian, he would his pigs outside, but he persisted and now in have lived in a tent if it had been necessary the South Island of New Zealand it is quite a because he knew this place was the place he common occurrence. had waited all his life to find - he was home. A little while later, when he met the love of His farming process can best be described as his life Linda, the place became “Havoc”. a continual improvement. This is achieved by trying to out-think the very innovative and sometimes plain old crafty pigs that make up the breading herd at Havoc.
At Havoc Farm, they believe that happy hogs are healthy hogs. But what does this mean for the consumer? This better lifestyle is reflected in the flavour of all the pork and bacon products that Lord and Lady Havoc sell through their website, at markets, at retail outlets throughout the country, Waimate factory shop and at their newly-opened Dunedin Havoc Farm Store. Their range of pork and bacon products are renowned for their taste and have been recognised as having flavour reminiscent of the good old days. Customers continually seek them out at markets and hunt down cafes and restaurants where they know they can enjoy the wholesome taste of Havoc pork and bacon.
Where to get Havoc pork and bacon
Bringing home the bacon The various awards and accolades the McCallum-Jacksons have received during the years is testament to the incredible time, energy and love they and their staff put into the business of growing their pigs. Last year Havoc Pork was rewarded when it received the Cuisine Supreme Artisan Award for its Yorkshire Black Bacon In 2011, the South Canterbury Chamber of Commerce also recognised Havoc Farm Pork with three awards at the Hospitality and Tourism Awards – the Local Food Producer Experience Award, Sustainability Award and The Supreme Award. The continued success is down to the passion of not only the couple who own Havoc Pork but their many staff who are all dedicated to giving the pigs the best life possible.
Christchurch Rare Fare Liberty Market Mt Cook The Hermitage The Old Mountaineers Tekapo Astro Café Peppers Clearwater Timaru Timaru Farmers Market Aoraki Polytechnic St Andrews Masonic Hotel Waimate Te Kiteroa Lodge Oamaru Riverstone Kitchen Whitestone Cheese Oamaru Bed and Breakfast Pen-Y-Bryn Lodge Online www.havocpork.co.nz
Havoc Farm Factory Shop 39 Belt Street Waimate South Canterbury T (03) 689 8288 F (03) 689 8292 E havocfarm@farmside.co.nz Havoc Farm Store 135 High Street Dunedin T (03) 474 5901 Monday - Friday: 9am - 6pm www.havocpork.co.nz Saturday: 9am - 4pm Sunday: 10am - 4pm — Advertising Feature
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42 | September/October 2012 www.canterburytoday.co.nz