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Daylesford Visitor Information Centre

Daylesford Visitor Information Centre

98 Vincent St  Daylesford VIC 3460
9.00am – 5.00pm 7 days a week (Closed Christmas Day)

Ph (03) 5321 6123

 
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Free-range rare breed pig farm just 8km west of Daylesford. Farm tours, farm gate sales of ethical pork and beer-fed beef, workshops on basic butchery, home-curing techniques and sausage making.
Jonai Farms
Jonai Farms

Type:
Address: 129 Morgantis Road Eganstown 3461
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Tel: 0422 429 362

For those who want to know more about the origins of your food, we offer a range of workshops here at Jonai Farms. Come and spend an idyllic day on a free-range pig farm in this beautiful region. Learn about ethical farming and all things pork, as well as strategies to really eat your ethics at home while enjoying some delicious homegrown produce. Eat Your Ethics workshops alternate monthly between a butchering demonstration and a hands-on sausage making workshop, and always include a tour of the paddocks. You’ll get to meet our delightful herd of rare breed Large Black pigs, as well as our small herd of Angus Lowline cattle and rare breed Lincoln sheep. Barbecue lunch of Jonai Farms produce is included. Soon you'll also be able to pop into our on-farm butcher's shop and collect your ethical meat right here where it's grown and butchered!

Harvest Week - Eat Your Ethics: Basics of Butchery & Home Curing from Apr 26, 2014 10:30 AM to May 03, 2014 02:30 PM Jonai Farms,
Butchery and home curing workshop, complete with farm-style lunch and farm tour to meet the happy pigs!
March 15th - Sausage-making workshop Mar 15, 2014 from 11:00 AM to 02:30 PM Jonai Farms,
Farm tour, sausage making, and a farm-style lunch
July 19th - Salami Day Jul 19, 2014 from 09:00 AM to 05:00 PM Jonai Farms,
Transforming a whole pig into a year’s supply of salami, pancetta, guanciale, lonza, and prosciutto
June 7 - Salami Day Jun 07, 2014 from 09:00 AM to 05:00 PM Jonai Farms 129 Morgantis Rd Eganstown,
Transforming a whole pig into a year’s supply of salami, pancetta, guanciale, lonza, and prosciutto