The pork shoulders are frozen and have never been defrosted to guarantee the highest quality and freshness. Each pork shoulder is closely trimmed and comes boneless and skinless - ready for roasting. We recommend using a string to tie the roast to keep it in a round shape. You can use any string as long as it is 100% cotton. See the cooking instructions below.
Rediscover the real taste of pork. Borrowdale pork is ethically raised family farmed pork in a stress-free environment, with the freedom to truffle, play, and wallow in the mud, Borrowdale free-range pork has taken on the superior flavor and tenderness of pork from a bygone era. Free of growth hormones, antibiotics, or any nasties. Borrowdale pork has a superior flavor and tenderness that is all-natural and how pork should taste.
Produced by family farmers Mark and Charisse Ladner from Gooralie Farm in Queensland, Australia. The farm is the only RSPCA approved (Royal Society for the Prevention of Cruelty to Animals) pig farmery in Queensland with the highest standards of ethical farming. To add to that, the pork has won the best pork award in Australia's "Steak Your Claim" in 2018. Ready more about Borrowdale below.
Available Sizes: 1.5kg, 2kg, 2.5kg
Shipping & Handling
Shipping and delivery is frozen
Keep frozen below -18°C (0°F)
In the fridge: approx. 36h In ice-water: Not recommended
Frozen: see packaging label (usually more than 3 months) Chilled: Please consume unopened pack within 4 days.
Also known as
Boston butt, pulled pork, pork roast, pork collar
Country of Origin
Horizon Farms, Inc.
✔ The Borrowdale brand is produced by Mark and Charisse Ladner who are the owners and operators of the Gooralie farm which is a free-range pork family business producing humanely farmed RSPCA Approved pork on their property near Goondiwindi, on Queensland’s fertile Darling Downs.
✔ Their farm is the longest standing RSPCA Approved piggery in Australia and the only approved pig farm in Queensland.
✔ The pigs live outdoors where they can truffle and play.
✔ Sows raise their piglets in individual straw-filled huts and have room to roam, can wallow in mud and socialize with each other. Absolutely no gestation crates.
✔ Pigs are fed a natural, nutritiously balanced diet free of chemical residue, antibiotics, and growth hormones. All feed is free of GMOs.
✔ Of course, the animals do not undergo painful teeth clipping and tail docking and are free of nose rings.
Completely defrost the roast in the fridge. We do not recommend the water defrosting as you'd have to leave the meat unattended for a very long period. Once defrosted open the pack and let the roast breathe. Pat dry with a paper towel.
This is not necessary but we recommend to tie the roast. This keeps the roast nicely shaped even while cooking. You can use any string as long as it is 100% cotton. Never use plastic or synthetic strings.
We used 6 knots on our roast which is more than enough. No worries, there is no complicated technique. Simply cut 6 long enough strings and place them on the cutting board. After that, place the roast over the strings and tie all 6 strings like you'd tie a shoe. Place the roast into a skillet or an oven tray or pan.
Now comes the seasoning part. We've used plenty of olive oil, diced potatoes, carrots, garlic knobs, red onion, and fresh thyme and of course sea salt and freshly ground black pepper and garlic powder. Make sure the roast is covered in seasoning.
Next, we want to crisp up the outer layer of the roast. For that, we need a hot oven. Preheat to 220 degrees Celsius (430 degrees Fahrenheit) and let it roast for about 30 minutes until the outer layer is crispy brown.
This is how the roast should look like after about 30 minutes. The inside of the roast should still be uncooked. Now we need to slowly cook the inside. Set the oven to 180 degrees Celsius (350 degrees Fahrenheit) and let it roast for another 30 minutes. Add half a cup of water in case the pan or skillet has run dry. Because every oven is different you need to check the internal temperature every 10 minutes to make sure you're not overcooking the roast.
After another 30 minutes, the internal temperature of the roast should be at least 65 degrees Celsius (150 degrees Fahrenheit). Take the roast out of the oven and let it rest for 10 minutes - it continues to cook inside on the residue heat. There is no need to cover the roast.
Take a look at this. Carve into thin slices in front of your drooling guests. Don't forget to remove the strings.
Serve with vegetables. Sprinkle with sea salt when required. You can make a pork-based gravy from the liquid that is left in the skillet or oven pan.
Juicy and tender pork shoulder. Discover the real taste of pork. Enjoy!
Translated from Japanese: I bought it many times already to make soup. I add the chicken bones to the finished soup and boil it for the second time to make the chicken broth soup.
Translated from Japanese: These are chicken frames that have been processed very beautifully.
The quality is safe and there is no odor even if you simmer it according to the reviews of other people.
I will order it again!
Translated from Japanese: I’ve reordered this many times
Recently, I’ve been boiling the two chicken frames, divide the finished product into bottles, freeze it, put it in the refrigerator the day before and drink it in the morning or use it for cooking that day.
I made a delicious bone broth soup.
Translated from Japanese: A delicious bone broth soup was made with beautiful bones. Both my mother and I have improved our gut health.
Translated from Japanese: I made bone broth soup for the first time, but it was delicious with almost no red color!
Translated from Japanese: Although I have bought several types of chicken here already, it’s my first time trying this whole chicken.
To prepare it carefully, I washed it, but even so, there was no fat or blood on the chicken.
It was the same with the other chicken products I already tried, but there was also not the characteristic (strong) smell of chicken.
Because it’s hard to know the chicken’s life from the packs that you can find in the supermarket, I could finally feel with this product that the chicken’s life was spent preciously. I’m thankful I’m able to enjoy this chicken meat and won’t waste a bite, as one shouldn’t forget this animal once had a precious life, too.
Although I boiled it for 1½ hours, the meat didn’t get dry, the fat sticking to the meat had no unpleasant smell and I got a soup with a golden color.
I order all the meat I need from this store, I’ve come to not like any other ones.
Although I eat a lot less meat now, I have not become a vegetarian or vegan yet, so I think I want to not forget to at least be thankful for the meal this chicken gave me.
I’m sorry for this long comment.
I will order again.
I tried a whole chicken for the first time.
Translated from Japanese: Preciously raised chickens packaged carefully (for delivery) arrived in the best condition possible.
I grilled it with natural salt and thyme from my garden. It was really delicious, a complete success. Even cooled down packed inside a bento, there is no unpleasant smell.
Thank you HORIZON FARMS!! (｡◕ˇДˇ◕｡)/
Translated from Japanese: With this product, I made roast chicken for the first time.
I marinated it for 1 hour with salt and pepper and rosemary. After filling the chicken with garlic, I baked it thoroughly in the oven.
My daughter was so happy! “This is incredibly delicious!!!” She said.
I know that if you defrost this store’s chicken, you have to process it cleanly.
Inside a vacuum pack, the quality also remains the same.
It was really delicious meat.
More than the smell, the taste was rich in flavor.
It was amazing!!!
My daughter has a pesticide and antibiotics allergy.
For that reason, we bought the most expensive organic chicken meat we could find in a supermarket to cook with it.
But the quality of the oil of the top-grade supermarket chicken and this store’s chicken is different!
Even if you eat a lot, your stomach doesn’t feel heavy.
Surprisingly, it was even a pleasure to clean the plates and the oven.
I want to film myself cleaning and show everyone.
Used for Samgyetang
Translated from Japanese: I ordered it to make Samgyetang and because it’s a whole chicken, I put ginseng inside it.
I made a full soup like that, ate the meat at home and took the soup to work with me so I could drink it there. The body heats up from it.
Because I’m used to it, I break the chicken into adequate pieces for myself, use the frames for soup, freeze whatever is left and cook what I need.
Eating just one wing is economical.
Translated from Japanese: I got this safe and organic product to make delicious bone broth for babies in the late stages of baby food!
I made a very delicious soup and my baby ate it well.
I made bone broth
Translated from Japanese: It was easy to cook even for the first time, and I made a very rich and delicious soup. I boiled it for half a day, so it was easy to remove the meat from the bones and easy to eat. I want to buy it again.
Translated from Japanese: I think that there’s no better product for tail soup and bone broth. I think I will continue to buy it here.
Translated from Japanese: I bought it because I wanted to make tail stew. It's a pity that the edible part is less than half considering the number of grams because the bone occupies a considerable part.
The price is high for the quantity.
Translated from Japanese: I made tail soup. It was light, rich and delicious. My children also liked it and drank it. I want to order again.
Translated from Japanese: I used it for stewed dishes.
It was very delicious.
Grass-fed lamb shanks
Translated from Japanese: Great lamb shank!
When you open the pack, the meat is clean and has no odor. Just boil it with flavored vegetables such as tomatoes and onion bay leaves for two and a half hours ... A faint lamb scent, plenty of flavor, and meat is fluffy ... It has become a luxurious pot-au-feu.
Grass-fed lamb shanks
Translated from Japanese: I didn't know that New Zealand pesticide-free grass fed, antibiotics, and hormone-free lamb meat would be available at such a reasonable price.
It was packed properly in a well-frozen state and arrived the day after the order was placed.
When simmered in an ordinary pot with only vegetables and natural salt for 2 hours, the meat became surprisingly tender, and the bone marrow melted in the soup, giving it a strong flavor. Surprisingly, it has no odor.
When I lived in New Zealand, I saw many grazing sheep. It was impressive that I walked around the lush meadows freely and was grazing.
Translated from Japanese: The most delicious stewed meat. It's lamb and the meat itself has a light taste, but it's the best if you season it well. This time, I made pot-au-feu, put in salt and granule kelp soup stock, a tea bag of bouquet garni, a small amount of light soy sauce, and a small amount of pure rice liquor, and boiled green pepper. It seems that tomato sauce and white sauce can be used, too (reinforcement of the delicious "flavor" is essential). The fascia part is sticky and slippery, and the tendon part is fine and chewy and delicious. It's finer than the shin meat of adult beef, and it's only cheek meat that is comparable to this. Delicious.
The recommended stew time is about 1.5-2.5 hours.
The cost performance is good
Translated from Japanese: The meat part was delicious. I put all 3 packs together and made a marrow soup. I boiled it for about 5 minutes. I think this is a product that is delicious and has excellent cost performance.