The couple has spent the past two years developing a high-marbling pork to please the discerning palate.

Tallabung Pork is already in top-of-the-line central west and Sydney restaurants but the Williamses will visit Japan to see if they can develop the market for their product there.

The couple will also have training in business management and software development as well as butchering and food hygiene with the federal agribusiness scholarship.

The flavoursome, dark pork is the result of thousands of kilometres travelled, thousands of pig breeds researched and two years of selective breeding.

The Williamses - and Andrew's parents - were driven to change their business following the demise of the Australian pork industry.

In the past pork producers bred towards a lean, fast-growing pork to cater for the low-fat market, but that only led to complaints the meat "tasted like cardboard", Mrs Williams said.

The Williamses found the market dictated the price to them without consideration of what it had cost to produce their pork.

Relaxed import rules, drought and high feed prices also drove pork growers' profits down.

So they started targeting a different market - the restaurant trade.

"We did a lot of research and then undertook a breeding programme - it took a lot of breeding and culling because these breeds haven't been developed," Mrs Williams said.

Selecting and cross-breeding the rare and old-English breeds has resulted in a highly marbled, rich-flavoured pork of excellent eating quality.

"It's a lot tastier, a lot more tender and a lot darker," Mrs Williams said.

"It's easy to cook, has good flavour and texture - that's why it's so popular with chefs."

The aim is to increase Tallabung Pork pigs to a level where they would process more than 50 carcases a week and export prime cuts to Japan.

"The pigs we're using in the Tallabung Pork label are slow-growing compared with the likes of the conventional Large Whites, so the cost of production is higher, but the result is worth it," Mr Williams said.

"The meat is superior and the muscle fibres are different, so it's not a stringy meat.

"Consumers want flavour and tender, moist meat, not dry, stringy pork, and we think we're producing a superior product."

The Tallabung philosophy does not end at the farm gate - the meat is hung for a certain period before it is packaged to ensure maximum tenderness. Flint Street Butchery packages the meat.

Tallabung Pork is currently trialling a range of gourmet sausages through Bernardi's Super IGA.