David Hohnen, Big Red
?He might have been founding winemaker at Cape Mentelle, but David Hohnen circa 2013 is concentrating on a different kind of red.
More often than not, you’ll find Hohnen at his Sebbes Road property feeding his growing herd of Tamworth pigs.
According to the forthright farmer, the property’s combination of space and multiple creek lines adds up to the perfect environment for raising happier, fatter and tastier hogs.
“Where you find fine wine, you find fine food and where you find fine food, you find fine wine - there’s no separating them,” he says.
“By carefully selecting genetics and the right place to grow something, you can deliver a better product.
Based on a spike in Big Red sightings on West Australian menus including QANTAS ambassador Neil Perry’s Rockpool Bar & Grill (until recently, the pork was only available throughout Margaret River) it seems chefs and diners alike share Hohnen’s sentiments.
While the Big Red range consists largely of cuts of pork, Hohnen hopes to soon be adding salumi, charcuterie and other porcine small goods (“the original fast food”) to the range.
“I’m just discovering so much pleasure in having the best and healthiest convenience food in the world,” he says.
“Why would you go and have a greasy burger when you can enjoy a slice of wonderful artisan sausage?”
Big Red pork is served by Margaret River restaurants including Muster, Leeuwin Estate and Voyager Estate. (caption © Max Veenhuyzen)