News & Recipes

  • Rosemary & Fennel Slow-Roasted Pork Shoulder with Apple Sauce

    Rosemary & Fennel Slow-Roasted Pork Shoulder with Apple Sauce
  • Chermoula Pork Steaks

    You won't believe this delectable recipe of deliciousness. These Chermoula pork steaks are an easy yet impressive option for fancier pork. Give the...
  • Confit Pork Belly

    We believe pork belly should have its own food group.

    It is the part of the pig that everyone seems to long for and given its versatility it's little wonder. At Salt Kitchen we make Pancetta and Streaky bacon from the belly. But every pork eating culture around the world cherishes this cut from French Vantreche or Poitrine Fume to English roasted pork with crackling and apple sauce to Cantonese roast pork or Chairman Mao's sticky pork belly to Italian Pancetta.

    Our own Judy Croagh has often said that in the early days of Western Plains Pork people simply didn't eat much pork and the belly was seen by Australian consumers as fatty and unhealthy.  Fast forward to 2020 and it is the one cut from the pig that Judy wishes she could clone due to its popularity.

  • Ham Hock & Parsley Terrine with Pea Soup

    This week we’ve paired our delicious ham hock and parsley terrine, with a fresh green pea soup.  The result is a drop-dead sumptuous winter warmer, that’s a meal all in itself. Comfortingly perfect for winter in iso, we think it’s such a shame dinner parties aren’t allowed at the moment! Enjoy…