It was becoming so hard, not only trying to operate the farm, but also psychologically the challenge was so immense that owner Andrew Hearne thought he could not keep going.

But the summer rains arrived transforming his family's 22 acre property on the Mid North Coast inland from Port Macquarie replenishing the Pappinbarra River along with his desire to keep farming.

Just as the season changed overnight with his rare breed or heritage pigs enjoying fresh water wallows again so did the markets for his prized pork as COVID-19 restrictions meant he lost 40 per cent of his customers as restaurants and cafes were closed or reduced to take-away sales only.

To survive the pandemic Near River Produce joined other producers in the Port Macquarie Food Hub and quickly started an online sales platform that not only supplies the local district but each alternative fortnight deliveries produce to Sydney and Newcastle. Near River pork is also being sold to through butcher shops.

"Selling online is something we have wanted to increase but customers have been reluctant to buy this way as they like to see and where they can touch their produce before buying," he said.

"COVID-19 has changed all that."

"We are all hoping people who have been ordering online will continue to do so after the virus restrictions are removed and that sales of produce online becomes the norm as it is a great way to buy local fresh produce direct from farmers."

A longtime supporter of both the Newcastle and Sydney farmers markets that part of the business also ceased last year as conditions became tougher on the farm.

"With the online facility we can still supply those customers without the need to attend the farmers markets in person which is a great saving in labour and travel," he said.

In other good news for the artisan producer was the awarding of their third delicious magazine 2020 produce award.

The annual awards celebrate magnificent, ethical, sustainable produce from throughout the country. The award's judges, who change each year, include leading Australian chefs and food leaders.

"We were so under the pump managing the farm during the drought we weren't thinking about awards but its fantastic to be nominated and to receive our third gong," he said.

"Its especially rewarding given the season and the fact we have had different judges each year rate our produce among the best in the state."

One of the other challenges now facing many pork producers is the loss of processing facilities.

For many years producers on the Mid North Coast and Hunter had their pigs processed at Eversons Food Processors - Frederickton near Kempsey.

Now that Eversons no longer process pigs it means Andrew has to travel each fortnight to the Northern Co-operative Meat Company's facility at Booyong near Byron Bay.

The shortage of processing facilities has always concerned him, and many other small scale producers, and while there has been developments for mobile on-farm processing facilities for cattle, sheep and goats - pigs remain the forgotten species.

Overcoming the difficulties of processing the pigs is an ongoing concern for Andrew and he knows it is not an easily solved problem.

Another impact of the tough seasonal conditions was the decision to cease production of on-farm of seasonal vegetables.

They had been an integral part of the enterprise but something had to give so the pigs could be maintained. Even then at the height of the drought Andrew was relying on whey from the local cheese factory and water from their bore to keep the pigs going.

"They weren't as happy as they are now wallowing in fresh water but they survived," he said.

Today with water flowing in the Pappinbarra River, green paddocks, happy wallowing pigs and a growing online market Andrew is thinking about the future and keen as ever to grow and sell ethically raised pork.

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