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.

5 Reasons why Peters 100% Natural Pork is the naturally healthy choice for you

• Naturally Extra Lean
  Peters 100% Natural Pork meets or exceeds the strictest nutritional criteria by the National Heart Foundation and can be included as an essential part of your diet if you are watching your fat and cholesterol intake.
• Naturally Tender and Tasty
  Peters 100% Natural Pork is of superior quality and retains its natural juices during cooking. The Pork is naturally tender and full of flavour.
• Naturally Fed
  Our pigs are only given 100% grain based feed, especially balanced to meet our pigs nutritional requirements. No hormones or artificial growth hormones are used.
• Naturally Biologically safe
  Our unique breeding and raising methods are 100% natural. Breeding animals are selected by Heather Brae from their own pure bred stock which are free from diseases. The breeding process is strictly monitored and we guarantee that that the herd never comes into diseases normally associated with swine. Our pigs never have antibiotics in their feed. Our straw based open production system looks after the welfare of the animal.
• Our Promise to you
  Peters promise that the standards of quality described above are industry respected and monitored. Our supply system is the only system that can guarantee full flavoured pork of superior quality from birth to market.

Useful tips when cooking Pork

• Pork is best served slightly pink in the centre, i.e., cooked to medium.
• For chops, stir-fry and steaks, briefly sear the pork on a high heat to seal the meat surface. Then to cook gently until turning from red to pink in the centre.
• For tender, succulent Pork do not overcook.

The cut affects the cooking method

Here are some of the more popular pork cuts and suggested methods of cooking:

• Pork chops come in a variety of cuts - center loin, rib chops, sirloin chops, boneless or bone-in. They can be prepared by pan frying, grilling, baking, braising, or sautéing. Thin chops are best sautéed. Boneless chops cook more quickly than bone-in chops.
• Ribs are available as spareribs, back ribs, and country-style ribs. Spareribs come from the belly portion, while back ribs and country-style ribs come from the loin. All three styles can be braised or roasted in the oven or on the barbecue grill. Slow cooking yields the most tender and flavorful results.
• Tenderloins are considered the most tender and tasty cut of pork. Extremely lean, tenderloins can be roasted whole, cut into cubes for kebabs or into strips for stir-fry, and sliced for scaloppini or medallions.

Getting the crackling crispy

Score the fat of the Pork about 5mm apart. Dry the skin of the pork and rub in about a tablespoon of salt liberally. Brush lightly with a little olive oil. Whilst roasting the pork ensure that the crackling doesn't come into contact with the meat juices or fat.