With the almost fanatical rise in popularity of pork belly, almost all other cuts have been forgotten. This wonderful rare breed Gippsland pork has an assertive flavour and a generous covering of fat. This kind of cut just cries out for slow cooking. Our favourite way is to poach it slowly in an aromatic master stock with veg for a couple of hours. We then leave it scored in the fridge overnight to dry out the skin. A quick blast in the oven will give you a delicious crackling and a moist internal meat that will shred easily. Many of our customers relate stories of this cut in slow cookers with great success…
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