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.
The whole rack of pork with skin on for the classic crackling. Frenched cut (bones exposed). The loin rack comes frozen and has never been defrosted to guarantee the highest quality and freshness. Each rack has around 4-6 ribs. We recommend using a string to tie the roast to keep it in a rounder shape for a great visual. You can use any string as long as it is 100% cotton. See the cooking instructions below.
Approx. 1.3kg (2.6lbs.)
Shipping & Handling
Shipping and delivery is frozen
Keep frozen below -18°C (32°F)
In the fridge: approx. 48h In ice-water: approx. Not recommended
Frozen: see packaging label (usually more than 3 months) Chilled: Please consume unopened pack within 4 days.
✔ 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.
✔ Gooralie pigs are fed a natural, nutritiously balanced diet free of chemical residue, antibiotics, and growth hormones.
✔ Of course, the animals do not undergo painful teeth clipping and tail docking and are free of nose rings.
Completely defrost in the fridge. We do not recommend defrosting in water due to the size of the roast. Although the outside might defrost quickly the core of the roast may stay solid frozen. Please allow at least 2 days for a slow and safe defrosting process in the fridge.
The rack is pre-frenched (bones partly exposed) but in order to keep the bones from piercing through the packaging, the meat in between the ribs has been left on. For a better visual we recommend removing the meat in between. All you need is a sharp knife.
Use a very sharp knife, or better, a utility knife, and make very deep insertions into the fat layer of the roast. Any pattern is fine but leave space between the insertions. Next, tightly tie up the roast with a cotton string. There is no special technique or "right" way. The purpose is to keep the roast in a nice round shape while cooking.
Time to spice the roast. We use fresh thyme (dry is okay also), garlic powder, sea salt, black pepper, and olive oil. Make sure you cover all corners of the roast. Some folks like to stuff the roast. If you like to stuff the roast with garlic or seasoning we recommend using the space between the skin and the meat.
When seasoning meat we always recommend using coarse grind seasoning for a better experience.
Preheat the oven to 220 degrees Celsius (430 degrees Fahrenheit) and place the roast on a shallow oven tray and set the timer to 20 minutes. This is to crisp up the roast, especially the skin. Once done, lower the temperature to 180 degrees Celsius (350 degrees Fahrenheit) and let it roast for about 30 minutes. Because every oven differs it is necessary to check on the roast every 15 minutes.
Once the internal temperature of the roast reaches at least 65 degrees Celsius (150 degrees Fahrenheit) take it out of the oven and let it rest for another 10 minutes. Look at this majestic piece.
Once everyone is seated and everything is ready, slice between the ribs and serve while warm. If the core of the roast is of light (white) color and cooked you don't have to worry about pink or red meat color - especially around the bones. This is not blood but myoglobin (an oxygen-carrying protein) and perfectly safe to eat.
Serve with pork-based gravy sauce. Mashed potatoes and steamed vegetables. Sprinkle with sea salt flakes if necessary. Enjoy.