Pasture Raised Pork Scotch (Collar Butt/Neck)
The multi-tasking pork cut - fried, grilled, roasted or slow-cooked: works with 'em all
For recipe ideas, check out the Description below :)
Pork scotch fillet. Also known as collar butt and sometimes interchanged with Boston Butt (even though that is not quite the same thing); but all you really need to know is it comes from the neck. It works fabulous for roasting or casseroles and stays moist during slow cooking. BUT it also works really well as a steak; from minute-thickness for schnitzels, to thicker bistro style cuts; it can be pan-fried or grilled or even baked and it comes up beautifully every time.
Try it:
- Crumbed in parmesan & buttermilk panko crust and lightly fried until golden and crispy and cooked through
- Grilled with lemon and pepper, served with steamed spring greens
- Roasted in a pot pie with leeks and apple and sage and covered in buttery puff pastry
Sourced from Nerriga, Braidwood, Moruya and slightly further south; our pork is free range and pasture-raised. Happy, stress-free pigs forage and root amongst the trees and open pasture whilst having access to nutritionally balanced feed of grains, protein, minerals and kelp powder, (because pigs can’t live on grass alone…) This makes for beautifully delicious meats. You can definitely taste the difference. If you would like to know more about our purchasing beliefs, check out our Manifesto