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...
  • Pan Fried Pork Dumplings

    This delectable recipe from Mick Nunn of Salt Kitchen Charcuterie, is a total winner! Featuring Western Plains minced pork, the freshness, goodness...
  • Wagyu Bresoala with Rocket, Shaved Parmesan and Balsamic Vinaigrette

    A simple delight, this Wagyu Bresaola recipe is an absolute treat! Quick. Tasty. Impressive. You'll be making this one time & time again! Dig in!
  • Korean BBQ Ribs & Chinese Broccoli with Oyster Sauce

    A new addition to the Salt Kitchen range, these Korean BBQ ribs are out-of-this-world delicious! Try this easy meal prep idea... it's a total crowd...
  • Rolled Pork Loin

    These short cut pork loins from Western Plains Pork are a fantastic option for roasting. And this recipe by Mick Nunn, is a cracker! Yes, some time...
  • Salt Kitchen Bratwurst: The Ultimate Hotdog

    Salt Kitchen's Bratwurst is the ultimate secret to the ultimate hot dog! Made with just a simple relish, or the full compliment of sauerkraut, must...
  • Slow Roasted Pork Scotch Rubbed with Herbs

    This recipe is inspired by the Chapolard family from Gascony in France’s south west. In 2012, I spent a month working on growing my charcuterie cra...
  • 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.