Free-Range Heritage Pork
Crisp Crackling Bellies, St. Louis BBQ Ribs & Thick Berkshire Cutlets. Every cut is individually vacuum-sealed in sub-zero cryovac pouches with guaranteed thermal integrity.
Sourced as part of our free-range heritage pork allocation, the free-range heritage pork belly with scored rind (2kg) is a genuine butcher's favourite. . Best pan-sear, grill, or oven-cook depending on thickness: cooked to your preferred doneness and rested briefly before serving. For best results, let it rest for a few minutes after cooking so the juices redistribute through the meat. Supplied at 2kg per pack. Storage: refrigerate at 0–4°C and use within 3–5 days of delivery, or freeze in its original vacuum seal for longer storage.
St. Louis Competition Cut Pork Ribs (2 Racks, 2.2kg) arrives exactly as a butcher would portion it for their own kitchen. . Best pan-sear, grill, or oven-cook depending on thickness: cooked to your preferred doneness and rested briefly before serving. For best results, let it rest for a few minutes after cooking so the juices redistribute through the meat. Supplied at 2.2kg per pack. Storage: refrigerate at 0–4°C and use within 3–5 days of delivery, or freeze in its original vacuum seal for longer storage.
American Boston Pork Butt for Pulled Pork (3.5kg) is one of our most requested cuts in the free-range heritage pork range. . Best pan-sear, grill, or oven-cook depending on thickness: cooked to your preferred doneness and rested briefly before serving. For best results, let it rest for a few minutes after cooking so the juices redistribute through the meat. Supplied at 3.5kg per pack. Storage: refrigerate at 0–4°C and use within 3–5 days of delivery, or freeze in its original vacuum seal for longer storage.
Thick-Cut Berkshire Pork Loin Cutlets Bone-In (4 x 300g) is one of our most requested cuts in the free-range heritage pork range. . Best pan-sear, grill, or oven-cook depending on thickness: cooked to your preferred doneness and rested briefly before serving. For best results, let it rest for a few minutes after cooking so the juices redistribute through the meat. Supplied at 1.2kg per pack. Storage: refrigerate at 0–4°C and use within 3–5 days of delivery, or freeze in its original vacuum seal for longer storage.
This rolled boneless pork loin roast with crispy skin (2kg) comes straight from our free-range heritage pork program. . Best pan-sear, grill, or oven-cook depending on thickness: cooked to your preferred doneness and rested briefly before serving. For best results, let it rest for a few minutes after cooking so the juices redistribute through the meat. Supplied at 2kg per pack. Storage: refrigerate at 0–4°C and use within 3–5 days of delivery, or freeze in its original vacuum seal for longer storage.
Pork Scotch Fillet Steaks (Neck Collar) (4 x 250g) arrives exactly as a butcher would portion it for their own kitchen. . Best pan-sear, grill, or oven-cook depending on thickness: cooked to your preferred doneness and rested briefly before serving. For best results, let it rest for a few minutes after cooking so the juices redistribute through the meat. Supplied at 1kg per pack. Storage: refrigerate at 0–4°C and use within 3–5 days of delivery, or freeze in its original vacuum seal for longer storage.
Baby Back Loin Pork Ribs (2 Racks, 1.6kg) arrives exactly as a butcher would portion it for their own kitchen. . Best pan-sear, grill, or oven-cook depending on thickness: cooked to your preferred doneness and rested briefly before serving. For best results, let it rest for a few minutes after cooking so the juices redistribute through the meat. Supplied at 1.6kg per pack. Storage: refrigerate at 0–4°C and use within 3–5 days of delivery, or freeze in its original vacuum seal for longer storage.
Free-Range Pork Mince (1kg) is one of our most requested cuts in the free-range heritage pork range. . Best pan-sear, grill, or oven-cook depending on thickness: cooked to your preferred doneness and rested briefly before serving. For best results, let it rest for a few minutes after cooking so the juices redistribute through the meat. Supplied at 1kg per pack. Storage: refrigerate at 0–4°C and use within 3–5 days of delivery, or freeze in its original vacuum seal for longer storage.
Marinated Chinese Char Siu Pork Fillet Strips (800g) is one of our most requested cuts in the free-range heritage pork range. . Best pan-sear, grill, or oven-cook depending on thickness: cooked to your preferred doneness and rested briefly before serving. For best results, let it rest for a few minutes after cooking so the juices redistribute through the meat. Supplied at 800g per pack. Storage: refrigerate at 0–4°C and use within 3–5 days of delivery, or freeze in its original vacuum seal for longer storage.
Pork Fillet / Tenderloin Duo Pack (750g) is one of our most requested cuts in the free-range heritage pork range. . Best pan-sear, grill, or oven-cook depending on thickness: cooked to your preferred doneness and rested briefly before serving. For best results, let it rest for a few minutes after cooking so the juices redistribute through the meat. Supplied at 750g per pack. Storage: refrigerate at 0–4°C and use within 3–5 days of delivery, or freeze in its original vacuum seal for longer storage.
Pickled Pickled Pork Leg for Boiling (1.8kg) arrives exactly as a butcher would portion it for their own kitchen. . Best pan-sear, grill, or oven-cook depending on thickness: cooked to your preferred doneness and rested briefly before serving. For best results, let it rest for a few minutes after cooking so the juices redistribute through the meat. Supplied at 1.8kg per pack. Storage: refrigerate at 0–4°C and use within 3–5 days of delivery, or freeze in its original vacuum seal for longer storage.
Smoked Pork Knuckle (Eisbein) for Roasting (1.2kg) is one of our most requested cuts in the free-range heritage pork range. . Best pan-sear, grill, or oven-cook depending on thickness: cooked to your preferred doneness and rested briefly before serving. For best results, let it rest for a few minutes after cooking so the juices redistribute through the meat. Supplied at 1.2kg per pack. Storage: refrigerate at 0–4°C and use within 3–5 days of delivery, or freeze in its original vacuum seal for longer storage.
Pork Cutlets Marinated in Apple, Honey & Sage (3 pack) is one of our most requested cuts in the free-range heritage pork range. . Best pan-sear, grill, or oven-cook depending on thickness: cooked to your preferred doneness and rested briefly before serving. For best results, let it rest for a few minutes after cooking so the juices redistribute through the meat. Supplied at 900g per pack. Storage: refrigerate at 0–4°C and use within 3–5 days of delivery, or freeze in its original vacuum seal for longer storage.
Crispy Pork Belly Strips Pre-Sliced for Stir-Fry (600g) is one of our most requested cuts in the free-range heritage pork range. . Best pan-sear, grill, or oven-cook depending on thickness: cooked to your preferred doneness and rested briefly before serving. For best results, let it rest for a few minutes after cooking so the juices redistribute through the meat. Supplied at 600g per pack. Storage: refrigerate at 0–4°C and use within 3–5 days of delivery, or freeze in its original vacuum seal for longer storage.
About Free-Range Heritage Pork
Is your pork free-range?+
Yes, our pork range is sourced from free-range, female-only Australian herds, selected specifically to avoid boar taint and deliver consistently sweeter meat.
How do I get crispy crackling on pork belly or roast?+
Score the skin in a tight diagonal pattern (without cutting into the meat), pat it completely dry, salt it generously, and roast uncovered at a high temperature for the first 20–30 minutes before dropping to a moderate heat to finish cooking the meat through.
What internal temperature should pork reach when cooked?+
Modern Australian pork is safe to eat at a minimum internal temperature of 63°C with a brief rest, giving a juicier result than older well-done guidance — though mince and sausages should still reach 71–75°C throughout.
What is the difference between pork loin and pork scotch fillet?+
Pork loin is a lean, tender cut from along the back, best suited to quicker cooking methods like roasting or grilling. Pork scotch fillet (from the shoulder/neck) carries more marbling and connective tissue, making it more forgiving for slow-cooking or grilling without drying out.
Can I freeze pork ribs and slow-cook cuts?+
Yes — ribs and other slow-cook pork cuts freeze well in their vacuum seal for up to 6 months. Thaw fully in the refrigerator before cooking for the most even result.