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Peters 100% Natural Pork
We are proud of our 100% Natural Pork. Our Pork exceeds the strictest nutritional criteria outlined by the National Heart Foundation. Our pigs are all naturally fed, and bred to produce lean, tender and tasty Australian Pork.
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Pork Leg |
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The most famous of all the pork cuts, the pork leg makes a fantastic roast. It is moist, tender and super easy to cook. With our super easy Roast Leg of Pork recipe, you can't fail. This is the one we follow to ensure a great result everytime. Pork legs tend to have a high fat content, which leaves that brilliant flavour in the meat that we all know and love. |
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Pork Leg Steak |
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Pork leg steak is great for quick and easy cooking. Kept as a boneless product, it is excellent for something like a crumbed pork schnitzel, or you could slice it up into stir fry pieces and use it an Asian style dish. |
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Boned & Rolled Pork Loin |
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The loin is great served as a roast. It can be cut into cutlets or loin chops, depending on your mood, personally we like to leave it as a roast, and in a very traditional method, roast it with some granny smith apples! The aroma whilst your cooking just makes your mouth water! |
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Pork Loin Chops |
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Loin chops make a great barbecue dish for something slighly different to the norm. The end result is a lighter pork meal, with much of the fat cooked out whilst on a BBQ. A great product for those conscious of how much fat intake is in their diet. You can always ask the butcher to the trim it of it's excess fat before you take them home. |
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Pork Belly |
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Pork belly has really found a place in the heart of Aussie's in the last few years. It's on so many menu's, due to its versatility, flavour, and ease of cooking. For something that is so readily available just about everywhere, we think this Indian Style Pork Belly recipe is a cracker, it gives such a different taste to what your expecting, definately worth a go for those looking to do something different. |
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Pork Fillet |
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The fillet, or tenderloin, is a great cut. It can be roasted, barbecued,sliced and stir fried, grilled, anything you desire. To get the additional burst of flvour we like bake it in a dish with a nice aromatic dry rub mix, with your favourite herbs and spices. One thing the fillet needs in all its cooking styles is to be well salted, as it isn't an intense cut like the leg or shoulder. If you need some inspiration you could try this this salt and pepper pork fillet recipe. |
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Boned & Rolled Pork Shoulder |
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The shoulder is absolutely my favourite part. A boned and rolled shoulder like you see here, is just an exceptional way to roast meat. I have the whole family converted and it's the only thing we roast now. I find the shoulder meat much more flavoursome than the leg meat, with just a bit more chew in it. This fennel, black pepper and lemon slow-roasted shoulder recipe has been used many times when entertaining, with nothing but praise for the cook. |
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Pork Forequarter Chops |
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Pork forequarter chops are a bone in product, and cook up quite nicely grilled, barbecued or to use in a casserole. They are a great product because the shoulder meat is generally cheaper than the leg meat, so if your looking for a bargain be sure to ask our butchers the price of these chops. They sometimes get referred to as pork BBQ chops. |
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Pork Spare Ribs |
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A very popular cut, the spare rib, because it is packed with flavour coming from the pork belly. We find the best results are to marinade the spare ribs, usually with a sweet sauce, the sugars will assist the meat tenderise by breaking down the muscle fibres whilst it is cooking. |
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Pork USA Ribs |
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USA ribs are a favourite for the summer BBQ. Here is a trick I got taught which I am now passing on to the lucky readers of this, if you soak the ribs in full cream milk for 12 hours, covered in the fridge, you will get super soft fall off the bone pork ribs. People always ask me how I do it, and they are shocked to hear it, but if you want exceptional ribs everytime, that's my advice. Drain the ribs on paper towel, and then marinade it in your favourite flavours. For really easy results, that will give you a nice smoky flavour, try this recipe. |
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