Free-Range Half Pig

Indulge in the pinnacle of culinary excellence with our free-range half pig—a testament to ethical sourcing and unparalleled flavor. Handpicked from contented pigs raised in open, natural environments,

A side of pork is between 20 – 25kg and can be left whole or cut and packed to your specification.

As a guideline this is what we could do for you.

• Shoulder Boned and rolled in 2 joints
• Leg on the bone in 2 joints
• Chops in 2s
• Loin cut into steaks
• Belly in slices
• Pack of diced pork

Please enter any special cutting instructions in the special instructions box at checkout.

Recipe: Herb-Roasted Free-Range Half Pig

Ingredients:

• 1 free-range half pig (approximately 50-60 pounds)
• 6 cloves garlic, minced
• 1/4 cup fresh rosemary, finely chopped
• 1/4 cup fresh thyme leaves
• 1/4 cup fresh sage leaves
• 1/2 cup olive oil
• Salt and black pepper, to taste
• 2 cups chicken or vegetable broth
• 4 onions, quartered
• 4 carrots, cut into chunks
• 4 celery stalks, cut into chunks
• 4 potatoes, cut into chunks

Instructions:

Preparing the Pig:

1. Preheat your oven to 325°F (163°C).
2. In a bowl, combine minced garlic, chopped rosemary, thyme leaves, sage leaves, olive oil, salt, and black pepper to create a fragrant herb mixture.
3. Rub the herb mixture evenly over the surface of the free-range half pig, ensuring it’s well coated.

Cooking the Pig:

1. Place the pig on a large roasting rack set inside a sturdy roasting pan.
2. Pour the chicken or vegetable broth into the pan.
3. Surround the pig with quartered onions, carrot chunks, celery chunks, and potato chunks.
4. Cover the roasting pan securely with aluminum foil.
5. Roast the pig in the preheated oven for approximately 5-6 hours, or until it reaches an internal temperature of 160°F (71°C) in the thickest part of the meat.

Finishing:

1. Remove the foil and roast for an additional 30 minutes or until the skin is crispy and golden brown.
2. Let the roasted free-range half pig rest for about 30 minutes before carving.

Serving:

1. Carve the succulent roasted pig into slices or chunks.
2. Serve hot with the roasted vegetables and pan juices, along with your favorite sauces and sides, for an unforgettable feast.