Pork Neck/ Pork Scotch Fillet Spit Roast triple wood-smoked

triple wood-smoked

or dice and render to enrich a stew or braise

Roast at 180°C for about 50 minutes per kilo

Traditionally poached in hot (not boiling) water until heated through

or simmer and roast into soups

Pork Neck/ Pork Scotch Fillet Spit Roast triple wood-smokedA richly marbled pork cut with generous flavour, ideal for roasting, slow cooking or slicing into tender steaks. We suggest 200 400g of raw meat per person. Expect 25 35% weight loss during the cooking process. This is a variable weight product and is priced at $ kg. Once we've picked your item in store, we'll refund you for the difference between the weight paid and the weight received.