Pork Products

Need help deciding what to order?

Split roast
For a spit roast, order the size pig for the number of people you want to feed.

10 - 20 people - 25-35kg pig carcass
20 - 30 people - 40 - 50kg pig carcass
30 - 50 people - 50 - 60kg pig carcass

Bacon is prepared from several different cuts of meat. It is usually made from side and back cuts of pork, except in the United States, where it is almost always prepared from pork belly (typically referred to as "streaky", "fatty", or "American style" outside of the US). The side cut has more meat and less fat than the belly. Bacon may be prepared from either of two distinct back cuts: fatback, which is almost pure fat, and pork loin, which is very lean. Bacon-cured pork loin is known as back bacon.

A 60 - 80kg pig makes great bacon.  If you want lots of bacon, and want to use all three sub-primal cuts for bacon (i.e. pork belly, fatback and pork loin), then order a pig closer to 80kg.  If you only want a small amount of bacon, from the typical Aussie pork loin cut, and the rest of your cuts as fresh pork, then order a smaller pig closer to 60kg.

Legs/Hams - Although any cut of pork can be cured, technically speaking only the back leg is entitled to be called a ham. However, both shoulders and leg cuts are commonly cured for Picnic shoulder and ham,

Fresh Pork
Legs and shoulders, when used fresh, are usually cut bone-in for roasting, or leg steaks can be cut from the bone. Three common cuts of the leg include the rump (upper portion), center, and shank (lower portion).

Ground Pork
Ground pork is unseasoned and ground from wholesale cuts that are generally in limited demand, so if there are any cuts of the pig that you don't really want as ham, bacon or fresh pork, then think about using the remain cuts and trimmings for mince.

Our sausages are made from ground, fresh joints of meat and with seasonings such as salt, pepper, and sage. You'll be able to see the granules of fat and meat through the skin - this is in contrast to the commonly available economy sausage from supermarkets which is made from processed, recovered meat.

For top end pork sausages, we recommend using the belly pork, boned shoulder, and fatback cuts plus about 10% breadcrumbs, 5% water and 5% herbs and spices.