Pork

About

Our pork is sourced from around Victoria from ethical farms dedicated to rare breed pigs. Slow growing, completely free -range pics are unparalleled in quality and flavour. Our Meatsmith Range We offer a range of local, rare breed pork at Meatsmith. These include loin chops , pork belly , ribs , mince , scotch and cutlets . If you are looking for wonderful roasting cuts, try our rare breed racks , boneless loins , or a rare breed shoulder . We also offer an absolute Meatsmith favourite, porchetta - a slow roast fit for any celebration. Our smallgoods are made in house with Ravens Creek Farm pork. Choose from housemade mortadella , streaky bacon , loin bacon and our award-winning ham . How to cook pork? There are many delicious ways to cook pork including roasting, stir-frying, pan-frying and barbequing, all dependent on the cut chosen. Pork does not need to be cooked through all the way before eating and can be perfectly safe to eat when still slightly pink in the middle. Like all meat, we recommend removing pork cuts from the fridge about 20 minutes before cooking to help bring it to room temperature. As always, resting is very important before carving. How to cook roast pork? So many people love a roast loin of pork with crisp crackling and succulent meat. Try our rare breed loin to cook up a Sunday afternoon feast. The secret to crisp crackling is to make sure it is as dry as possible before cooking. Score the skin lightly and allow it to rest in the fridge for at least an hour to dry it out further. Rub the loin of pork in salt all over the skin before placing on a rack in a roasting tray at 240°C. Pour cold water into the tray to a depth of about 2 centimeters. Cook until the skin crackles and then reduce the oven temperature to 180C and cook until the internal temperature reaches 60 degrees Pork Recipes Take inspiration from our collection of tasty recipes at Meatsmith. Try our recipe for roasted pork belly, roast shoulder , pork tonkatsu with bulldog sauce, a