Farmstead Pork | Checkers Better and Better

YOU WON’T FIND PORK
ENDORSED BY TOP SA CHEFS
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Farmstead Pork

Our butchers have perfected the art of cutting even the trickiest of pork cuts, such as rump, to provide you with a range of Farmstead pork cuts to suit any recipe you might want to try. And the SA Chefs Association agrees. They’ve approved our pork belly, rib-eye, porterhouse, rump and fillet!

From Asian fusion to classic roasts and pork fillets, our range conveniently puts the quality and diversity of a master butcher at your disposal. Try one of our delicious recipes to enjoy succulent and flavourful pork.


GET TO KNOW THE RANGE

rib-eye steak

Rib-eye pork steak is a cut from the loin, typically between ribs 6 and 9. This cut has an abundance of marbling – ribbons of fat that melt into the lean meat as it is cooked, delivering a robust buttery flavour. This makes it less likely to dry out when cooked.

rump steak

Similar to beef and lamb rump, pork rump offers a delicious, tender piece of meat and is ideally cooked on a griddle or braai. Smaller than a beef rump, it’s a more difficult cut for butchers.

fillet steak

Pork fillet, also known as tenderloin, makes for a great starter. It can also be roasted or grilled whole for a quick weeknight dinner. Alternatively, slice it crosswise (like beef fillet medallions) and then sauté it.

pork belly

Pork belly is succulent and richly flavoured. Pork belly is at its best and most tender when using a slow cooking method. It’s a popular dish in restaurants, thanks to its versatility, flavour and texture. If delicious and crispy pork crackling is what you’re after, this is the cut for you.

porterhouse steak

Porterhouse pork steaks are taken from the loin and as such have less fat content than a typical rib-eye steak. This makes it a great alternative for those looking for a leaner meal.


BECOME A MEAT MASTER

SPINACH AND BACON GRATIN

Go green and cook up a creamy vegetable gratin, with a naughty streak – or more – of bacon.

PORK PITAS WITH PICKLED VEG

Indulge in pita sarmies stuffed with pork, pickled veg and spiced yoghurt.

PORK BELLY WITH MUSTARD SAUCE

Yum! That’s all we can say about this mouthwatering recipe.


HOW TO PERFECT THE ART OF PORK CRACKLING