Pork

Pork is a magnificently versatile meat. It is perfect for BBQs and simple, quick steak recipes. Also excellent for stir fries, meatballs, kebabs, tortillas – even spaghetti bolognaise.

Our pork is all locally produced. The pigs weigh around 45kg with a 3mm fat cover. They are specially fed to produce firm flesh.

Pork loin chops ...

Sweet, extremely tender and packed with flavour. These are the pork equivalent of loin of lamb.

Easily and quickly prepared, these make a delicious choice for a busy weeknight meal.

• Pork roast

  It’s hard to beat traditional roast pork with apple sauce.

  Our roasting pork is a classic combination of juicy meat and crisp crackling. (The secret for perfect crackling is oil, salt and heat. Score the rind at about 1cm intervals. Rub a little oil and salt well into the scored rind and place into a preheated 220°C oven for 20 minutes.)

• Pork Fillet

  We have pork fillet in stock seven days a week. Guaranteed tender, yet low in fat and full of flavour.

• Pork chops

  For maximum flavour with minimum fuss, pork chops are the perfect choice.

• Pork spareribs

  Succulent and packed with flavour – these are ideal with a spicy sauce, cooked either on the barbecue or in the oven.

• Diced pork

  Ideal for Asian-inspired recipes.

• Pork mince

  Our pork mince is made from shoulder meat. Great for Asian cooking.

Home smoked leg ham ...

I was taught to cook hams by a German master smallgoods man whose son was my apprentice years ago. So these are the “real McCoy”.

The smoking process is a 10-day operation (unlike the 7-day turn-around from other producers).

We can single-, double- or triple-smoke your ham to order, in Beechwood or Hickory and Apple. The cooking takes 16 hours at a very low temperature to ensure moistness without weight loss.

We have never had finer ingredients – your products are simply the best.

~ Leo Schofield, Writer and Food Critic
Dec 2010 (see full text »)

Proud to be West Hobart’s
longest serving butcher