Pork

Our Process

• Breakdown: After slaughter, the carcass is carefully broken down, with cuts trimmed and processed into chops, roasts, mince, and specialty products such as bacon or ham.
• Sausages: Standard sausages are machine linked using collagen casings. Hand linked Natural hog casings are available upon request.

What to Expect

• Processing: $95 per animal.
• Extra Large Animal Charge: Additional $1.00 per kg for carcass weight over 85kg.
• Ham on the Bone: $50 each.
• Ham Sliced and Vacuum Packed: $70 each.
• Dry Cure Manuka Smoked Bacon: $5.00 per/kg (Minimum charge: $40).
• Wet Cure Manuka Smoked Bacon: $4.00 per/kg (Minimum charge: $40).
• Mincing: $2.00 per kg (Minimum charge: $20).
• Sausages: From $7.00 per/kg for Collagen Casings.
  Hand Linked Hog Casings + $1.00 per/kg.
• Patties: From $6.50 per/kg.
• Picked Pork: $4.00 per/kg.
• Bacon Bones: $2.00 per/kg (Minimum charge: $10).

All prices exclude GST.

Packaging Options:

• Chops: Vacuum-packed using 70-micron bags for freshness and protection.

• 70-micron vac pack bags with bone guard (for cuts like Chops and Roasts).
• 50-micron vac pack bags (for boneless cuts).
• 30-micron clear poly bags (sausages).
• 30-micron preprinted mince tubes (500g portions).

All vacuum-packed products are chilled, while other products are
frozen for convenience.

Your Preferences Matter

From vacuum-packed cuts to custom bacon and ham preparation, we’re here to meet your specific needs. Let us know how you’d like your pork processed, and we’ll ensure it’s done just right.