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Description

Pork LoinBlack Berkshire is an old English heritage breed and is known for its sweet flavour. The Black Berkshire is bred free range and comes from Byron Bay NSW. Black Berkshire is known for its good fat coverage which assists in ensuring that the meat does not go dry during the cooking process. Cooking Instructions: If not already done so, score pork skin at 5mm intervals right through into layer of fat just beneath the skin using a very sharp knife. Pour

For a bit of extra flavour add carrot and potato along with the water and zucchini and eggplant for the last 10 minutes

has focused his research in sheep & goat reproduction

Compared to the industry standard of 10

black pepper

Once the wood is selected and cut

so it tastes like meat

harvested at the right point of maturity so all the natural colours & flavours of the fruit shine through (no artificial additives)

4 x thin beef sausages

green tomatoes] • Canola oil • Spices • Dehydrated minced garlic • Salt • Vinegar • Sulphites • Calcium chloride

Each beef cheek weighs approximately 300 grams and are sold in pairs

Remove the pork from the refrigerator and bring to room temperature – thus allowing to cook evenly through

cook for 2 mins for rare