Grading of pigs
Pigs are classified by weight range and age, with “porkers” and “baconers” being the most common.
Suckling Pigs Baconers
Piglets still suckling on their mothers’ milk. Slaughtered
between the ages of 2-6 weeks. Best suited for spit
roasting, oven roasting or serving whole for buffets. Slaughtered at approx 20-22 weeks, but no older. Over
65kg carcass weight. Boneless cuts and bacon.
Porker (shop pigs) Old Sows. Small goods and pet food, not fit for human
consumption in whole cut form.
Slaughtered at approx 16 weeks. Under 65kg carcass
weight. Used for more traditional bone in cuts, e.g. loin
chops. Bone in leg, shoulder roasts, strips. Also used for
‘pig on the spit’ at lighter weights.
Choppers
Information from pork.co.nz
Cooking pork perfectly
Cooking delicious pork is simple, and contrary to
common belief, it is perfectly ok to serve your pork
with a hint of pink – just like beef or lamb. In fact,
cooking your pork this way will keep the meat
succulent and tender.
SCOTCH FILLET
Oven temperature: 170°C
Time: 25-30 minutes per 500g of pork
Internal meat temperature: 71°C
For a pork roast, it is best to use a meat thermometer
to check the internal temperature of the meat – but
this is not essential. SHOULDER
Oven temperature: 160°C
Time: 35-40 minutes per 500g of pork
Internal meat temperature: 71°C
LOIN
Oven temperature: 160°C
Time: 35-45 minutes per 500g of pork
Internal meat temperature: 71°C LEG
Oven temperature: 170°C
Time: 30-35 minutes per 500g of pork
Internal meat temperature: 71°C
WHOLE FILLET
Oven temperature: 170°C
Time: 25-30 minutes per 500g of pork
Internal meat temperature: 71°C ROLLED LEG
Oven temperature: 170°C
Time: 25-35 minutes per 500g of pork
Internal meat temperature: 71°C
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MEAT & POULTRY SOLUTIONS
Products may not be available at all branches. Images are serving suggestions only.