Experience and Ethics makes Martin’s Ridge Farm a destination for charcuterie
If you have ever wondered about the art of charcuterie, then it’s time you scheduled a visit to Martin’s Ridge Farm in Conjola, where Ian Martin and his family share their passion for sustainable farming of pork and beef, his ethical nose-to-tail approach to butchery and cured meats, and the stunning South Coast location of their farm.
Sunrise over Martin’s Ridge Farm in Conjola on the NSW South Coast. Photo: supplied
You can sample the wares or be more hands-on, thanks to the popular events run on the property. Or find their wares at local markets. Read on to discover the fascinating back story of this South Coast gem, and upcoming events. Scroll down to find out about two wonderful upcoming events and how to sign up.
Martin’s Ridge Farm is more than just top-quality pork and beef products. It is driven by passion, family and years of experience. Ian Martin is the owner, head chef, butcher and face (along with wife Tina and son Rhys) of the business.
Ian is a qualified chef who also has studied wine making and wine production at Adelaide University. His chef journey has taken him all over, cooking firstly in Sydney’s Northern Beaches then a stint in London cooking on Park Lane in Mayfair. He ran his own restaurant in Balgowlah before turning his hand to catering, firstly for another firm in corporate events and weddings before starting his own business, The Avocado Group in 1995.
Ian Martin passes his skill and passion onto his team, while plating up for guests. Photo: Ben Weldon
This provided Ian and Tina many exciting opportunities, operating out of Customs House in Sydney as well as catering for big clients such as the Powerhouse Museum. In the midst of that Ian, not one to shy away from a challenge or hard work, was also running a café and a restaurant. Not content with this, he also spent three years as the president of the NSW Restaurant & Catering Association and 10 years on the National Restaurant & Catering Board.
In 2011, Ian purchased the picturesque 90-acre farm, Martin’s Ridge. A lifelong learner, he decided to attend Granville Tafe to complete his butchery apprenticeship while also working in local butcher shops. Ian and Tina divided their time between Sydney and the farm in Conjola. His plan was to create a food-based operation on the farm, building on his learnings from his time at Feather and Bone Butchery in Sydney, an ethically sourced meat butcher and purveyor of an ‘ethical omnivore’ diet and way of life. Ian spent over two years getting all of the approvals to set up his kitchen and butchery space at the farm, to do things the right way. His plan was always to have food provenance, knowing exactly where his pork and beef came from and to use the whole body of the animal, wasting nothing.
Ian Martin in a tense standoff with one of his Galloways. Photo: supplied
As time progressed and the farm began to grow, son Rhys decided he would take on a butchery apprenticeship. He began joining his dad a few days a week, on his days off while managing a pub in the city. The farm is now at operating capacity with what can be done by the family team and support of a few workers.
Rhys is now the head butcher, following in his dad’s footsteps. He brings a unique knowledge to the butchery, especially having been involved in the farming of the pork and beef. It is evident Rhys is just as passionate about his trade as his dad, you only need to spend 5 minutes talking to him about what he has been working on to see this. I was fortunate enough to see Rhys cutting for Peter Booth, a leading author in the charcuterie world, last month. He does this with ease and precision, showing the upmost respect for the animal he is dealing with.
Rhys Martin cutting a side of pork ready to break down into various charcuterie items. Photo: Ben Weldon
Ian is both content and looking out for his next challenge, his next boundary to push and test, as well as sharing his ethically raised and responsible beef and pork products.
Martin’s Ridge Farm loves to showcase their quality product, ethical butchery practice and love of all things good food and good wine.
– In summer you can visit the deck overlooking the farm and enjoy a pizza made using local produce and the hand made, hand cured and crafted charcuterie offerings made by Ian and Rhys.
– Charcuterie making 2-day courses are offered at the farm, with head-to-tail butchery showing what can be done with a pig. Nothing at all gets wasted from bones for broth, roasts, bacon, salami, prosciutto. This course is limited to 8-10 people and the weekend sessions are becoming so popular that visitors from interstate are travelling to participate. Ian says chefs are looking to learn more in the course to create delicious charcuterie from muscles that were otherwise discarded or not considered, which leads to greater value and less wastage in restaurants. Some of the unique offerings include pig’s head porchetta, brawn, salt and pepper pig’s ear, pate and pig’s hearts, which Ian says are to challenge the participants as well as show that there are uses to these muscles previously thought of as waste.
– Charcuterie tasting afternoons are another opportunity to see the passion and understand the process of these meats being made. Ian offers these tasting classes to give you a greater appreciation of process, provenance and usage for his meats. Paired with wines, it is a relaxing and engaging experience that will elevate your knowledge and tastebuds. Each muscle has a story to tell and a product to try.
– Degustation menus are sometimes on offer, where you are able to indulge in a 5 or 6 course meal prepared by Ian following a theme using pork through all the courses, including Tina’s famous custard and rhubarb tart made with lard pastry. These events always fill up fast so if you are tempted, we recommend joining the Martin’s Ridge Farm mailing list or follow social media to stay in the loop.
Ian believes these courses, classes and meals are great ways to showcase his product, his farm and his passion. In the art vs science arena, Ian believes that once you have the science down pat, such as food safety and the technical side of curing products, then art can take its place by adding flavours, and your personal preferences. Bacon is a blank canvas, says Ian, as it can be flavoured in so many ways once it has been treated with the science side of things.
The team at Martin’s Ridge Farm are looking forward to opening in spring for more charcuterie tasting afternoons. This is an opportunity to try different meats with an expert on hand to guide you including uses for each product and what wine or beer it pairs well with. The next goal for Ian is to open a little farm shop with some local products that compliment his meat offerings, to allow people to try the products, understand its source, quality and ethically and sustainable production.
You can find Ian at regular Shoalhaven markets including Berry and Nowra farmers markets on alternate Thursday afternoons, or visit their farm shop in Conjola on a Friday afternoon. He is always available for a chat, in fact he encourages it when you visit him at a market to talk product, cooking methods, wine or anything else.
As a customer myself, I have asked how to get that perfect pork crackling on his stunning pork loin roasts, with 100% success each time! This reporter will leave that conversation to you and Ian.
Ian and Tina Martin of Martin’s Ridge as hosts for a special dinner with Peter Booth, author of A Charcuterie Diary. Photo: Ben Weldon
For more information, you can follow the Martin’s Ridge Farm journey through their website, or their socials, Facebook and Instagram.
What’s on at Martin’s Ridge Farm
Charcuterie Tasting and Tutorial, Sunday 9 June 2pm, $75pp includes matched beverages. This afternoon of tutored tasting of charcuterie products includes learning about the production including the curing process.
2-day Charcuterie course, weekend of 10-11 August, 7.30am-3pm each day, $780pp.
We process a whole pig over 2 days and learn basic butchery, identify different cuts of pork, and make a variety of smallgoods. Breakfast and lunch is included on both days. Take home your share of the products produced worth over $200.
