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OUR PORK PRODUCTS

Belly
A good alternative to a loin roast, with excellent flavour.
Pork Belly Bone In is prepared from the middle at a specified distance from the eye muscle at the 4th rib. It contains bone and removal of the skin must be specified. Bone In Pork Belly is best roasted or slow cooked to render down the fat and connective tissue layered within. It is this fat that makes this cut tender and flavoursome.
Belly Boneless
Tender and flavoursome
Pork Belly Boneless is prepared from the middle at a specified distance from the eye muscle at the 4th rib. All bones and cartilage are removed either by fleecing or single rib removal. Boneless Pork Belly is best roasted or slow cooked to render down the fat and connective tissue layered within. It is this fat that makes this cut tender and flavoursome.
Spare Ribs (Rib Fingers)
Best when marinated before cooking
Pork Belly Spare Ribs are prepared from the Bone In Belly and are sometimes known as belly rashers or rib fingers. Pork Belly Spare Ribs are best marinated before barbequing or grilling. The fat contained in the spare ribs caramelises well with marinades.
Leg Mince
Popular in Asian dishes
Pork Leg Mince is prepared from the muscles that make up the Leg Set such as the Topside, Knuckle and Silverside. It is incredibly versatile and is the protein traditionally used in Spaghetti bolognese and many Asian dishes.
Leg Diced
A versatile cut
Pork Leg diced is prepared from the muscles that make up the Leg Set such as the Topside, Knuckle and Silverside. Pork Leg Dice is generally leaner than shoulder dice but is suitable for slow moist cook methods such as braising. Dice is versatile and can also be cooked using high temperatures.
Leg (Full)
A great crowd pleaser
The Full Leg is prepared from a Leg Square Cut by removal of the flank and associated vertebrae and fat. A full pork leg is best roasted and is ideal for catering for large groups.
Leg Boned and Rolled (Caterers Leg)
The perfect carvery option
A Pork Leg Boned and Rolled (Caterer's cut) is prepared from the Leg with the hock and all other bones removed. A boned and rolled pork leg makes a fantastic roast. Dry heat will assist with creating outstanding crackling.
Leg (Half) Boned and Rolled
The perfect carvery option
A Pork Leg (Half) boned and rolled is prepared from a Whole Pork Leg Boned and Rolled (Caterer's Cut) but either a transverse cut or longitudinal cut through the leg. A boned and rolled pork leg makes a fantastic roast. Dry heat will assist with creating outstanding crackling.
Leg Schnitzels
A great crowd favourite
Pork Inside (Topside) is prepared from the Boneless Leg. It is removed along the natural seams between the Knuckle and the Silverside. Pork Leg Schnitzels can be cut from any of the leg set muscles but are generally taken from the Pork Inside (Topside). Schnitzels may be crumbed and are best cooked quickly on high heat.
Shoulder Boned and Rolled (picnic ham)
Perfect for roasting
The Pork Shoulder Boned and Rolled (Picnic Ham) is prepared from the Square Cut Shoulder by removing all bones and cartilage as well as the Collar Butt. Pork Shoulder Boned and Rolled is best suited to dry cooking methods such as roasting. The shoulder contains some fat and connective tissue which keeps the cut moist.
Shoulder Chops
Suitable for a range of cooking methods
Pork Forequarter Chops are prepared from the Square Cut Shoulder after the removal of the Hock. Pork Shoulder Chops contain fat and connective tissue which adds to the flavour when grilled or barbecued. Shoulder cuts are also suitable for slow cooking methods.
Shoulder Riblet
A flavoursome favourite
The Pork Shoulder Riblet is prepared from the Square Cut Shoulder and consists of the shoulder ribs with either the overlying meat present (Meaty) or removed (Fleeced). A Pork Shoulder Riblet can either be slow cooked or cooked on the grill quickly at high temperatures.
Collar Butt (Scotch)
A moist and tender roasting option
Pork Collar Butt (Pork Scotch) is prepared from a Bone In Shoulder Square Cut, by the removal of the rib, vertebrae and the shoulder picnic. All bones, cartilage and fat are removed. Pork Collar Butt is commonly roasted or slow cooked as a whole cut. The fat and connective tissue throughout the cut keeps the product moist and tender.
Collar Butt Steaks (Scotch Steaks)
A great steak alternative
Pork Collar Butt Steaks (Pork Scotch Steaks) are prepared from a bone in shoulder square cut, by the removal of the rib, vertebrae and the shoulder picnic. All bones, cartilage and excess fat are removed. Pork Scotch Fillet steaks are usually flash grilled but can be slow cooked.
Shoulder Mince
A great addition to spaghetti bolognese
Pork shoulder Mince is prepared from the muscles that make up the shoulder. It is incredibly versatile and is the protein traditionally used in Spaghetti bolognese and many Asian dishes.
Shoulder Diced
Tender and moist when cooked using slow moist methods
Pork Shoulder Dice is prepared from the side and is removed by cutting between the 4th and 5th rib. The product is then completely boned and trimmed of excess fat and then diced cutting across the grain of meat. Pork Shoulder Dice produces a tender moist product when cooked using slow moist methods such as braising. Dice is versatile however and can be cooked using high temperatures.
Loin Bone In
A fantastic roasting option
Pork Loin Bone In is prepared from the Middle by removal of the Pork Belly. Pork Loin Bone In makes for a fantastic roast.
Loin Chops Bone In
Deliciously juicy!
Pork Loin Chops are prepared from shortloin end of the loin. The tenderloin may be retained or removed and removal of the rind must be specified. Pork Loin Chops Bone In are best suited to dry cooking methods such as grilling or pan frying.
Loin Back Ribs (USA or Baby Back Ribs)
Rich in flavour
Pork Loin Back Ribs are prepared from the Rib Loin by removal of the ribs and intercostal muscles in one piece. These are also known as USA Spare Ribs or Baby back ribs and are not to be confused with the spare ribs (rib fingers) taken from the belly. Pork USA Ribs are usually marinaded and cooked on the barbeque or grilled. Slow cooking before finishing on the BBQ assists with the breakdown of connective tissue between the ribs giving a very tender and flavoursome product.
Loin Cutlets Frenched
An eye catching feature on the plate
Pork Loin Cutlets are prepared from the loin after removal of the tenderloin. The bones are 'frenched'. Pork Loin Cutlets Frenched are usually cooked using dry heat methods such as grilling, pan-frying and roasting.
Eye of Loin
Deliciously tender and rich in flavour
Pork Eye of Loin is prepared from the boneless loin and consists only of the eye muscle. Cooking a Eye of Loin will depend on whether the subcutaneous fat and rind are maintained. If so, it makes a fantastic roast when rolled and tied or even stuffed. If the fat has been removed this cut is best cooked using quick high heat methods to maintain moisture.
Hock (Shoulder Shank)
Rich and meaty
Pork Hock Shoulder (Shank) is prepared from a Shoulder by the removal of the fore foot at the carpal and radius joints. The skin can be removed. The bones can also be removed so the hock can be stuffed and tied. Pork hocks have a rich, meaty flavour and are well suited to braising.
Trotter
Always best when cooked slowly
Trotters are prepared from either a Leg or Shoulder by a saw cut or knife cut through the tarsal or carpal joints severing the trotter from the Leg. Trotters are commonly used in a number of different cuisines, and can be cooked using a variety of methods including boiling, roasting or slow cook methods such as braising.
Trotter
Always best when cooked slowly
Trotters are prepared from either a Leg or Shoulder by a saw cut or knife cut through the tarsal or carpal joints severing the trotter from the Leg. Trotters are commonly used in a number of different cuisines, and can be cooked using a variety of methods including boiling, roasting or slow cook methods such as braising.
Kunckle/Hock
Useful as a stock for soups and gravies
Pork Hock (Shank) is prepared from a leg by the removal of the hind trotter at the tarsal joint and the Hock leg at the stifle joint. Pork hocks have a rich, meaty flavour and are well suited to braising. Hocks can also be used as stock for soups and gravies.
Tenderloin
Famously the most tender pork cut
The Pork Tenderloin is removed from the side and contains the side strap muscle. Pork Tenderloin is a tender cut that is best barbecued or grilled at high temperatures.
Loin Medallions
A lean and flavoursome cut
Pork Loin medallions cut from the Pork Eye of Loin. Usually the Eye of Loin has been denuded of fat. Pork Loin Medallions are generally very lean and therefore need to be cooked using quick, high temperature methods such as grilling or pan frying.
Tenderloin Portions
Tender and delicious!
Pork tenderloin portions are cut from the tenderloin. Pork Tenderloin is a tender cut that is best barbecued or grilled at high temperatures.

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