News & Recipes

  • Cotechino with Lentils

    Yes, Cotechino is a bit intimidating for the uninitiated. Yet this incredibly tasty sausage is easy as pie to cook with. Our Cotechino with lentils...
  • Crispy Hock Salad with Warm Potato, Walnut and Radicchio

    This recipe is a sensory sensation! A delectable combination of soft hock, crispy crackling and crunchy salad. It doesn’t get much better than this...
  • Lonza Salad with Pear, Fennel and Chervil

    So what is Lonza and what do I do with it? We cure our pork loins and rub with Chill and Fennel Seeds before they are matured for almost 3 months i...
  • 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.

  • Pancetta Pork Loin

    Our pancetta is made from larger female Western Plains pigs that have been grown specifically for Salt Kitchen to make charcuterie. This collaboration is really where the Western Plains/Salt Kitchen relationship began. We recognised that we needed a unique raw product to create Salumi & Charcuterie that is comparable to what we see coming from Europe. The size of the pig and the way they are grown at the farm means we achieve the balance of fat and meat in the belly to make incredible Flat Pancetta. The loins we use from younger pigs are soft sweet and juicy but have little to no fat so pancetta is the perfect addition to make these loins a real treat.
  • 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…