Selecting and Cooking Pork

  • Buy from a trusted supplier to ensure premium quality New Zealand Pork everytime.  Ask your Supplier if they can guarantee the Pork on offer is NZ raised in a humane environment.
  • Our Pork is farm raised and 100% NZ Pure.
  • Chilled or defrosted Pork has a very short shelf-life.  5 Days as a rule if kept well refrigerated.  Do not disrespect this!
  • Pork today is a much leaner meat than it used to be but by their very nature Pigs carry a little fat and this is necessary to enhance the optimum flavour in the finished product.  Very lean Pork must be handled carefully to ensure the meat does not dry out during cooking.
  • Pork should be just white when cooked. (one step up from from pale pink)
  • Even if you do not intend to eat the skin or crackling of the Pork you are cooking, it is a good idea to leave that skin (cap) on for the bulk of the cooking time to guard against drying the roast out.
  • Roast pork on a rack over a little water to allow excess fat to drain clear.
  • Pork Fillets are great for lean cuisine solutions and should be cooked quickly over high heat.
  • Storing Pork in the refrigerator smothered in a little Garlic helps to prevent shrinkage during cooking.
  • Rest your Pork after cooking just like any other premium meat product.
  • See our tips for crowd-pleasing crackling!  Send us your Pork recipe and we’ll publish it on our website with your name next to it.