Our pork is supplied by Local producers from around the region, with our the majority of our pork coming from Refalo Free Range Pork Canowindra, where the pigs are completely free range their entire lives and are rotated throughout the farm on a month on – month off grazing system with Fodder crops being planted for pigs to graze off, which include barley, oats, sorghum and millet.
The pork is a quality, succulent product and we are dedicated to the health and welfare of the livestock using both modern technology and old fashioned proven practices.
Because all our meat comes in on the carcass, we can get nearly any cut of meat ready for you therefore any special requests are welcome and accommodated by our dedicated team of butchers.
The cuts that we routinely have are:
- Loin Chops
- Belly (bone in and boneless)
- Spare ribs
- American style ribs
- Scotch fillet
- Shoulder roast (bone in or boneless)
- Foreloin Roast
- Boned loin roast
- Leg roast (bone in or boneless)
When ordering A side of pork you can nominate which cuts you would like, and how they are to prepared; this includes making sausages, mincing certain cuts, which bones you would like, dicing or cutting into strips, etc.
We also supply suckling pigs ranging from 12 to 25 kilos. Please note however that about one weeks notice is required when ordering a suckling pig.