Using only 100% New Zealand Pig Care certified Pork.
The ‘quick cook’ roast, this cut is the eye of the loin after we have removed the belly.
It has crackling, and because it is much thinner than a rolled loin it cooks quickly, taking around an hour to an hour and a half and as the cut sits flat in the oven, the crackling cooks to crunchy much more evenly than on a rolled pork loin.
This cut can also be slit open and stuffed with you favorite filling, then roasted.
Cut from only female pigs, our pork is moist and tender either bone in or boneless options. Skin scored for tasty crackling, try Craggy Range’s Terroir Restaurant Cuisine runner up restaurant of the year signature dish, Holly Pork rack next time you want to impress.
Butterflied pork loin with scored skin for consistently good crackling
Rolled pork loin for a traditional pork roast, either whole or a half
Pork scotch fillet a trimpork cut, with no surface fat or skin, delicious roasted and stuffed, braised or cut into steaks and marinated for the barbeque.
Pork rack 8 rib with scored skin, roasted whole then carved, this is the ultimately stylish pork roast.
Pork fillets, so easy to impress with this tender, tasty, quick and easy meal idea.
Pork belly, slow roasted and spiced, yum.