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.
Most 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. We prefer not to moisture infuse 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 free range pigs have the best of both worlds, with comfortable shelter and bedding together with unrestricted access to the outdoor paddocks, wallowing and rooting areas. We encourage natural behaviours in our pigs and make sure to scatter their feed amongst grasses and shrubs so that they enjoy foraging for it.
Pigs by nature like to dig, root and wallow which plumps and prepares the soil for good creepy crawlies to move in. But there can be too much of a good thing, which is why our pigs are rotated between paddocks to allow the soil and vegetation to rest. As the pigs explore the countryside all of those creepy crawlies compost the nutrients from the pig manure and regenerate the pasture. The low intensity of this system mimics a natural environment and prevents any manure or nutrients escaping the farm.
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 delivers a modern take on traditionally farmed pork of yesteryear, bringing the highest standards of ethical pork production.