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Where are the pigs processed?

Our pigs are processed by the Wangaratta Abattoirs. The meat is then cut and packed at Edward St Butchery in Wangaratta.  We meet the pork at the butcher shop where we personally pack each piece, and liaise closely with our butchers regarding the preferred cuts for the week!

 

Is it a FEMALE pig?

We do not discriminate between the sexes here at Baringa Park.  Our intact males, desexed males and female pork all taste equally sweet and delicious.  Our herd does not carry boar taint, female hormone taint, nor any taint whatsoever. 

 

Heritage breeds are naturally more flavoursome than commercial pig breeds.  In addition, our pigs live in a natural environment, on pasture which has been re-mineralised with lime minerals and enhanced with worm juice and seaweed tea.  They live a clean, healthy lifestyle and have a clean, healthy diet, rich in minerals.  Hence, you will find no sweeter, more flavoursome pork than here at King Valley Free Range, regardless of gender!

 

How do I cook King Valley Free Range Pork?


Perfect Crackling

The skin must be dry for perfect crackling.  Remove your pork from its packaging and allow to sit in the fridge uncovered the day before you wish to cook.  Rub salt into the scored skin.  Place meat into a very hot preheated oven.  After 5 minutes turn oven down to required temperature and cook meat.  If necessary 10 minutes before the end of cooking time turn temperature back up to finish off the crackling.  Superb!

 

Shoulder roasts

Require long, slow cooking and can be cooked on 100C for several hours (anywhere from 4-12 hours) and will melt in the mouth upon eating.  They also do very well in Weber-type BBQs. 

 

Belly roasts

also require similar treatment!  Pork belly really needs 4 hours of cooking time per kg.

 

Leg roasts

may be cooked at 180C.  Allow 45minutes-1 hour per kg of meat.  10 minutes prior to the end of cooking time turn your oven up high to crackle your crackling.

 

Scotch (or neck) roasts

are a favourite in our house done in the slow cooker, or an oven with a small pan of water inside if you like.  This cut has extensive marbling and is extremely flavoursome and sweet.

 

Boned and Rolled Loin Roasts

when done perfectly are an exquisite dish!  Preheat your oven to 230C.  Allow your roast to come to room temperature while you oil and salt the crackling, rubbing the salt into the scored skin.  When oven is hot, place roast inside and turn heat down to 150C.  Allow 45 minutes to 1 hour per kg of meat.  10 minutes before the required time is up, turn oven back up to 230C to crackle your crackling.  Allow meat to rest for 10 minutes, either in the turned off oven or a warm place.

 

Cuts such as

leg steaks

are very quick to cook, they are very lean so over-cooking will dry them out and toughen them.  Simply seal on high on either side, replace frypan lid and take off the heat.  The meat will steam gently and cook through retaining the juices!  Alternatively slice these into strips for a classic stir-fry.  This cut is the perfect 'fast food'!

 

Our

scotch steaks

are far more forgiving due to the extensive marbling of the meat.  Again they are a quick meal option, but may be left in the pan a little longer to cook right through.

 

Aussie ribs

(or American-style) are FANTASTIC done in the slow cooker or crockpot.  The meat is sweet and falls off the bone after 4-6 hours of long slow cooking.  This is also a successful dish done in a very slow oven, in a covered frypan, or on the BBQ.  The ribs may be marinated first, or left plain and served with a satay sauce or similar for dipping.  Children particularly love this finger food, and chewing the bones!

 

Belly ribs

(or Asian style) may be cooked in several ways.  They are very robust and do well on the BBQ, but are to die for when poached, then marinated overnight, then oven baked for several hours on low....mmmmmmm!  All the marbling renders off, leaving behind juicy, tender, flavoursome meat!

 

Diced pork

is a handy addition to any freezer.  These are great for a quick sweet and sour or a slow-cooked casserole.  Not really suited for fast stir-frying as our dice comes from the forequarter, slightly stewing/braising this meat in the wok results in a fantastic Asian or Italian-style meal!