Meat and three veg is a staple, and a beauty when you’re short on time. Just between us, this Pork Porterhouse will make any plate look good with its fancy herby crust. We should probably mention that it’s the juiciest thing goin’ round, and pretty easy on the waistline as well…Find out more
If pork belly could be improved in any way – it would be by putting it on a stick. These fresh pork belly rashers have been coated in a sticky glaze then wrapped onto skewers. BBQ them for a crunchy finish and watch the crowds gather…Find out more
These Kassler Pork Chops have been cured with a hint of maple and smoked over natural wood chips – exactly how the Germans do it across the pond.
The result is a delicious pork chop that smells and tastes just like bacon, but you’re allowed to have it as a main meal. Give it a go – it’s guaranteed to be a crowd pleaser.Find out more
There isn’t much that’s beats a schnitty with chips and gravy. This schnitzel is made with a tender slice of Australian pork, and coated in fresh seasoned breadcrumbs. It’s quick to cook and not a bad choice when you’re flat out like a lizard drinking.Find out more
Pork Scotch Fillet
Pork Scotch Fillet
Although we’d prefer the liquid version, this scotch is a pretty close second. Just like a good bottle, this steak displays notes of honey and pepper. Decant, slap on the barbie and enjoy the full-bodied mouth feel with some beer battered chips and slaw, or slice and create an easy stir-fry! TIP: Not recommended on the rocks!Find out more
Apparently the name is French, but we’re not sure the French ones are as good as ours. Over here, we just call it a fancy steak, because the only way to improve on fresh Aussie pork is to stuff it with garlic butter. You’re welcome.Find out more
You can’t go wrong with pulled pork. Especially slow cooked Aussie pulled pork that’s faster to make than baked beans on toast. It’s a big claim, but this might be the best thing since sliced bread… The only hard bit is deciding how to eat it – sliders, nachos, tacos, wraps, salads, pasta,- or you could forget that and just grab a fork.Find out more
Roast chook is an Aussie staple, and you can’t go wrong with a chicken and gravy roll. This is 100% Australian chicken breast, which makes it easy on the waistline. So if chicken is on your list of things to do tonight, and you feel like a quickie – slap this onto a sanga, into a salad or onto a pizza and bob’s your uncle.Find out more
When we think about pulled beef, we get pretty hungry. Especially Aussie beef that’s been slow cooked in its meaty juices till it’s ticking all the boxes. Let’s face it, a pulled beef and gravy roll is never going to be a disappointment – especially if you can make it faster than that frozen meal you were thinking about buying for lunch…Find out more
The king of pork and the bearer of crackle – Pork Belly is what life is all about. This one’s been slow cooked, so it will only take you 30 mins to crackle. We could go on, but we reckon you’ve already left to get the oven going. Fair play.Find out more
We’ve given these ribs a fair shake of the sauce bottle, because we think it’s un-Australian to get gypped on the sauce. A rack like this should be almost falling off the bone – so we’ve slow cooked them for hours so you don’t have to. Napkins are a must for this one.Find out more
Our Leg Ham’s are naturally wood smoked and cooked on the bone. Both traditional Hock end and Butt end half leg hams are available.
Glaze and roast in the oven, or slice and dice for sandwiches, pastas, risottos and pizzas!Find out more