Processed to Preserve, Not an Ultra-Processed Ingredient in Sight

We don't know about you guys, but every time we check ingredient lists at the supermarket, the number of ingredients seems to be getting longer — and we're seeing more and more stabilisers, gums and emulsifiers.

Why We're Wary Of Gums And Stabilisers

After years working in the restaurant industry, we were put off gums like xanthan gum after seeing how they react with liquid — turning water into a slimy snot if used at too high a dose. Now, we're not trying to be all-natural hippies about it, we just don't like it in our food. Personal preference.

The Problem With Ultra-Processed Food

There are studies now linking ultra-processed foods with bad gut health and obesity. Ultra-processed foods are designed to make themselves irresistible so you keep coming back for more — texture, thickness, sweetness and saltiness, all precisely tweaked to make them addictively good. So we over-indulge, and we over-eat. Those bloody bastards, indeed!

Our Approach: Whole Foods, Minimally Processed

With this in mind, when we started The Mulberry Pig here in Perth, our main goal was to make minimally processed condiments the way they used to be made — whole foods, natural ingredients, no preservatives or additives. Just vinegar, salt and sugar for preservation, and with the kitchen knowledge we've built over years behind the stove to bring bold flavours to every relish, chutney and jam, while keeping the integrity and respecting the beautiful fresh produce we use.

We think our condiments are pretty bloody tasty, and texturally unlike anything else on the market. Chunky, sharp, sweet, well balanced — and delightful.