In Year 10 Food Studies on Monday, 28 February , our students cooked with St. Bernard's Free Range pork.
The class is currently studying ethical meat production as part of the course and this company are a wonderful example of sustainable meat production.
The pork, plus aprons, shopping bags and caps were very kindly donated by St. Bernard's Free Range and North Essendon Gourmet Butchery . We would like to add a special thanks to Vincent at St Bernard’s Free Range Pork and Phillip at Essendon North Butchers - Thank you for your wonderful support
