FAQs

Fresh pork can be stored in the same packaging which it was bought in. If you don’t use all of the pork at once be sure to securely cover any remaining meat to avoid contamination. Cook all the pork before the best before date on the original packaging.

You can safely store pork beyond the best before date only if you freeze it before it reaches the best before date. You can freeze pork it’s in original packaging however if you prefer to portion it then make sure each portion is sealed from outside air to protect from freezer burn. Vacuum packed bags work best. If stored correctly frozen minced pork should maintain its quality for 3 months while whole cuts of pork can be stored for 6 months.

The best way to thaw pork is overnight in the fridge to guarantee evenly thawed and safe meat. To thaw meat quicker make sure to freeze in small portions of even thickness. You can use the microwave to defrost pork however this may cause some of the pork to cook, especially in areas surrounding the fat.

It is recommended that pork reach an internal temperature of 71 ºC as measured by an internal
meat thermometer and have a touch of pink inside. Because pork is a very lean meat it is important not to overcook it to avoid it tasting dry. Be aware bone-in roasts cook quicker as the bone conducts heat. Once removed from heat let the pork rest for 3 minutes before serving.

Pat the pork dry with paper towel before scoring at 1cm intervals. Rub the pork with oil and salt. Make sure the salt is rubbed into the skin before patting excess moisture dry. Have the oven fully pre-heated at 220 ºC before cooking the pork for 20 minutes to crisp the rind. Turn the oven down to 185 ºC and continue to cook for 45 minutes for each kg of pork meat. Bone in roasts may require less time to cook.

Some pork products undergo a process called moisture infusion. This is where a solution of water and mineral salts is pumped into the pork under pressure. This increases the weight of the pork and protects against dryness when overcooked. When pork is cooked correctly to medium with a touch of pink there is no benefit to moisture infusion. Borrowdale Pork is not infused with moisture as it changes the natural flavour of the pork.

Most pork is farmed in barns where pigs have little or no access to the outdoors or the ability to exhibit their natural behaviours. Our Borrowdale free range pigs have the best of both worlds. They have access to shelter, water, wallows and food. They are able to move around their paddocks foraging, digging and expressing natural behaviour.

Borrowdale pigs are raised in a high animal welfare environment. Our pigs can express their natural behaviours in an environment that meets their physical and behavioural needs.

They are bred and raised without confinement, free of sow stalls and farrowing crates. Our pigs can socialise and interact with other pigs. In short, Borrowdale pigs are raised in such a naturally high animal welfare environment and can do the things pigs like to do. That makes for perfectly natural pork.

Borrowdale Free Range pigs are raised in an environmentally friendly environment. Pigs by nature like to dig, root and wallow so we rotate paddocks every three years to ensure the land is rested and to avoid the build-up of nutrients which may compromise the water table. Our neighbours crop and farm the land for six years before we return our pigs to that site.

Borrowdale Free Range Pork is raised without sow stalls. Sow’s have access to open paddocks throughout the year and at birthing time are given access to individual sow huts suited to a growing brood. The sows are able to leave these at any time and stroll outside. The piglets are able to step outside once they are big and strong enough to safely explore the outdoors.

Borrowdale Free Range Pork is available at Independent Supermarkets, Butchers and Restaurants right across Australia! Find your local stockist.