Ray Bell
Working from their 337-hectare farm in almost-remote Boonoo Boonoo, Glen Moir and Emily Pierce were last year nominated as entries in the annual Delicious Produce awards.
With another year behind them, they have won the From the Paddock section of this prestigious contest for 2026, proving to themselves that they are on the right track in their production of organically grown pork.
The adventure for Emily and Glen began just five years ago when they picked up stakes from their coastal lives and moved onto a rough block littered with exposed granite and fallen timber. With a view to their ultimate aims, they’ve named the property Le Bon Terroir D’Emj, meaning “The Good Earth of Emily Jane.”
Family interest in organic pig farming go back to Glen’s grandfathers’ time, while Emily grew up among cattle. The lives they left behind to move inland were diverse, Emily having been a writer who always appreciated pigs while Glen’s background is in landscaping, horticulture and conservation.
Arriving on their property after the 2019 bushfires, they had their hands full. Setting up totally off-grid, building the farm infrastructure including exclusion fences, replacing their access bridge while at the same time establishing customers who would become return clientele.
Their diligence and the suitability of the property meant they gained ‘organic’ status much quicker than many can and their English Large Black and Wessex Saddleback breeds being able to graze widely. They are rotated between paddocks with shade where they can also wallow freely.
Cross-breeding with other heritage breeds to improve meat quality, their treatment of the pigs engenders production of a more savoury meat while allowing piglets to feed from their mothers for eight weeks means that stress levels in the animals are kept to a minimum.
These are just some of the production methods which have led to receiving the Harvey Norman-Delicious award but are only a small part of the planning and energy that have gone into building up their unique business.
“We’ve found more people are seeking organic pork in the last few months,” Glen said, “especially as they learn that there’s a big difference between ‘free range’ and ‘organically grown’ pigs.
“Winning this award helped us gain further recognition and given us the motivation to continue farming with a deep respect for the environment and animal welfare."
