First for Eating Quality

Original Bangalow Pork™was developed on the farm of Jim Berting B.Sc.(Agric.) at Burringbar on the NSW North Coast in late 1998, in response to a request from a high-quality Italian Small goods manufacturer seeking for his factory “the type of pork we used to have back home” and which he could no longer obtain.

Jim Berting recalled his earlier experience in Europe advising pig producers in Italy around Milan, Modena, Parma, Mantova etc.Suppliers to the salami factories there making Parma and san Daniele prosciutto have to follow a very strict, mandatory code of breeding and feeding practice to ensure the very best quality of pork for the processor, practices that are not generally followed on Australian pig units.

By applying that information, adapted to Australian conditions, Jim raised some pigs in a special trial to prove the point. The trial pigs were killed and delivered in January 1999.
On delivery, the smallgoods manufacturer examined them and exclaimed that, that was just what he was looking for, and that became the Porkmaster™ premium pig.

In June 1999 Trevor Herd, Chairman of the Australian Pork Corporation, tasted a sample
loin from a Porkmaster® pig and agreed,

“you are correct, that is a superior product”.

These experiences confirmed what Jim has recognised for a long time: - the specifications
Australian pork producers have to meet, to get leaner carcases, have an adverse effect on
eating quality. They are specifications that cannot be ignored as they determine the price
received from the wholesaler. To meet these demands most pork producers have to use
chemical feed additives and injected hormones. Now the inception of brine-pumping
(so-called Moisture Enhanced Pork) to recover lost juiciness and tenderness in the low-fat
pork has led to further consumer resistance against pork.

It is widely assumed that all pork is the same except for the price. That is clearly not true.

The Original Bangalow Pork™ avoids these problems. It is eco-friendly and natural, without use of chemical, hormone or antibiotic growth boosters and is all-Australian produced.

Good Eating

Consumers are encouraged to believe that absence of fat is an indication of pork quality. That is quite wrong. Too much fat may be avoided, but that is not the same as removing all fat by trimming it off. That just spoils the eating enjoyment of the cooked pork.

If the fat is not wanted it should be trimmed off after cooking.

A special quality of Bangalow Pork is that the fat is largely unsaturated and a source of the essential omega 3. Why would you want to remove it?

See how many published recipes use fat-trimmed pork and add olive oil to cook it! Leaving the original fat with the meat gives a much better result. Try it!

The Original Bangalow Pork™ has been welcomed by those who appreciate good, Australian food and don’t mind paying a little extra for the noticeably better quality.

Bangalow Pork Loin Roast with Balsamic Apples.