Meat Perfection

Diced Pork

wp — Sat, 09 Jun 2012 06:09:56 +0000

It is ideal to barbecue, grill or for casseroles and braises.

Pork Cutlet

wp — Sat, 09 Jun 2012 05:54:28 +0000

Cutlets are most often cooked using dry heat methods such as grilling, pan-frying and roasting.

Pork Belly

wp — Sat, 09 Jun 2012 05:58:42 +0000

Pork belly can be roasted or braised, or pressure cooked.

Pork Easy Carve Leg Roast (Boneless)

wp — Sat, 09 Jun 2012 05:14:55 +0000

Easy carve legs are ideal cut to roast. Be sure to score the rind and follow the instructions for crackling it.

Pork Leg Roast

wp — Sat, 09 Jun 2012 05:17:42 +0000

It is a classic cut with crackling. Leg roasts are generally roasted, but can benefit from moist heat methods such as braising.

Pork Leg Steak

wp — Sat, 09 Jun 2012 05:24:28 +0000

Steaks are generally cooked by the dry heat methods grilling, barbecuing or char grilling and pan-frying. They can also however be sautéed or braising.

Pork Loin Chop

wp — Sat, 09 Jun 2012 05:52:02 +0000

Chops are often cooked using dry heat methods such as grilling, barbecuing, char grilling and pan-frying and are also sometimes sautéed or braised.

Pork Loin Medallions

wp — Sat, 09 Jun 2012 05:40:17 +0000

Medallions are often cooked using dry heat methods such as grilling, barbecuing, char grilling and panfrying, and can also be sautéed or braised.

Pork Loin Rack

wp — Sat, 09 Jun 2012 05:43:14 +0000

Outstanding table and plate appeal. Pork loin rack is ideal for roasting.

Pork Loin Steak

wp — Sat, 09 Jun 2012 05:33:47 +0000

Chops and steaks are often cooked using methods such as grilling, barbecuing, char grilling, pan-frying, sautéing, or braising.