From Paddock to Global Stage: Gold at IFFA 2025
Media article
This article originally appeared in the Colac Herald.
Otway Pork’s mission is simple: to deliver delicious, quality produce from paddock to plate. The goal has always been to provide Australia with the finest pork, raised in the paddocks of south-west Victoria.
This unwavering dedication saw Otway’s Traditional Leg Ham reach the plates of judges at the IFFA International Product and Quality Competition in Frankfurt, Germany earlier this year — where it claimed a Best Ham award on the global stage.
The award marked more than a win; it was the culmination of decades of dedication, craftsmanship, and an obsession with quality that starts in the paddocks of Victoria’s south-west.
The IFFA awards, presented by the prestigious German Butchers’ Association, are the gold standard in international recognition for charcuterie. Among a strong field, Otway Pork’s Traditional Leg Ham stood out for its superior flavour, texture and artisanal quality — earning not only top honours, but also international respect for an Australian product.
From the Paddock
Behind every slice of Otway Pork’s ham is a story of meticulous care, where a steadfast commitment to animal welfare, sustainability, and craftsmanship defines every stage of production.
At the heart of Otway Pork’s success is a carefully managed breeding program that prioritises both premium meat quality and freedom for sows to roam in their natural environment.
Production Manager Troy Kimber oversees this crucial stage, where consistent outcomes start with the right genetics and a deep understanding of the animals.
“Broadly, I’m the production manager responsible for ensuring our farm managers and farms are hitting their targets, while also looking at structures and ways to improve procedures,” Mr Kimber said.
“I also oversee much of the breeding side, making sure it runs smoothly for the sows. I think the reason our product is of such high quality is because our sows live such a rich life — they roam freely in paddocks, wallow, lay in straw, and are able to express their natural instincts.”
Feeding and Care
Next comes feeding and gestation, where piggery attendant Ian Holmes highlights the importance of diet and care during the early stages of life.
“In terms of the feeding program, it’s just about making sure you’re giving them the right feed and the right amount,” Mr Holmes said.
“The secret to Otway Pork is how well the pigs are looked after. I can walk up to nearly any pig and give them a pat — there’s always a few that will follow me around like a puppy dog. The fact that they’re so comfortable with the farmers shows how happy and healthy they are.”
From Birth to Grower Farms
Care starts from day one. Piggery attendant Rochelle Cabungason oversees the farrowing process, where piglets begin their life under nurturing conditions that lay the foundation for their welfare and the meat’s eventual quality.
“From a farrowing perspective, our sows are well looked after in farrowing huts where the piglets are kept safely with their mothers and allowed to run free with access to shelter, feed and water until they’re old enough to go to our grower farms,” Ms Cabungason said.
“Once they’re old enough, the piglets on our certified free-range farms enjoy outdoor paddocks where they can roam freely with access to food, water and shelter. Piglets on our other farms are moved to straw-lined eco-shelters — they have fresh air, protection from the elements and can socialise and eat and drink when they choose.
“We also monitor the growth of the pigs and make sure they’re at the target weight, which I think helps give Otway Pork the quality it’s known for.”
Commitment Across the Chain
General Manager of Farms and Operations Hayden Stocks believes the farming environment directly impacts the final product.
“From my point of view, what makes Otway Pork so good is the way they’re farmed,” Mr Stocks said.
“The sows and the piglets have a great free-range living environment and enjoy a happy, healthy life — that has to lend a hand to what makes the finished product so good.
“Piglets start in our farrowing huts where the sows are really well looked after and then make their way to our grower farms where they are protected from the elements and cared for by our farm managers.
“It takes a fairly big team to do what we do, so it was very rewarding to see the ham win the award — there’s been a lot of hard work over many years.”
Transport with Care
Even the transport leg of the journey is handled with care. At Otway Pork, humane and low-stress livestock transport is a critical part of maintaining animal welfare and protecting the integrity of the meat.
Peter Morris of Morris Transport explains how thoughtful transportation practices make a real difference, not just for the animals, but for the end product as well.
“From our perspective, animal welfare starts with clean, modern equipment — nothing in our fleet is older than 2023,” Mr Morris said.
“We use bruise-free crates and load early in the morning to minimise stress on the animals. We’re careful not to overcrowd, keeping loading densities low to prevent bruising.”
Craftsmanship in Every Slice
The final step in Otway Pork’s process is where traditional techniques and expert hands turn premium pork into an award-winning product.
Butcher John Bernhard shares how the team brings the ham to life.
“What makes the product what it is starts from the farms, where they’re outdoor-bred and there’s great care shown by the farmers,” Mr Bernhard said.
“The processing is done well using the best cuts to make the ham — there’s no shortcuts anywhere across the chain.”
The ham is naturally smoked in mountain ash wood chips using traditional methods.
“Mountain ash wood chips come from a proper smokehouse, so it’s quality wood, and the oven settings give the perfect amount of smoke — all those little things add up,” Mr Bernhard said.
“There’s no liquid smoking — it’s all naturally smoked and you can really taste that in the ham.”
A Global Triumph
Otway Pork’s IFFA triumph is not just a testament to their product — it’s a recognition of the people and processes that bring it to life. From the paddocks of Victoria to the smokehouses and butcher shops, Otway Pork represents a commitment to excellence that’s now globally acknowledged.
