Double smoked in the traditional smoke ovens that gives it a full flavoured smoke.
Ham Size: 5 -6 kg
We are a family-owned and run business. We have a Farm at Trunkey Creek.
Fred D’Souza, his wife Zanzie, and Zanzie’s Mum (creator of the popular “Mum’s Famous Sauces“) Raewyn, their daughters Rebecca & Lauren and friends make up the team of Trunkey Bacon & Pork. In 2000 when the drought took its grip and feed and water were getting scarce, we went into debt and bought the equipment to value-add to our pigs and make hams and bacon.
We now have a team of seven working in the business. We have a fully equipped and NSW Food Authority approved meat processing plant in Orange NSW. We pride ourselves on the quality of our pork and smallgoods.
We sell all fresh pork products, as well as double smoked hams & bacon, pancetta, salamis, english gammon, american streaky bacon, nitrite-free bacon, English pork sausages, speck and kessler.
You won’t find better Bacon & Pork anywhere!
Address: 3/68 Endsleigh Ave, Orange, NSW, 2800 Phone: (02) 6369 1381 Email: orders@trunkey.com.au
Christmas FAQ’s
For the perfect roast pork, there are just a few simple steps to make a meal the whole family will love. To cook the crispiest crackling, there are three things you need: Heat, Oil & Salt.
One of the most important things to remember, is to get the rind as dry as possible before the cooking process.
Note: to achieve great crackling, getting the oven temperature correct is critical. We recommend the use of an “oven thermometer” to verify that the stated oven temperature is accurate.
Use this as a guide to help you select your roast.
| Type of Roast | Generally approx. | |
|---|---|---|
| Bone-in Roast | 3.5 – 4kg | Feeds about 10 – 12 people |
| Boneless Roast | 1.5 – 2kg | Feeds about 6 – 8 people |
Use this simple table as a guide.
| Type of Ham | Per Person | Quantity |
|---|---|---|
| Bone-in Ham | 250g per person | 6 people = 1.5-1.8kg ham |
| Boneless Ham | 200g per person | 6 people = 1.2-1.5kg ham |
Place ham skin side up. Then run a small sharp knife under the rind around the bottom (opposite end to hock) and each side of the ham to about halfway up.
Peel the rind back.
Run the tip of the knife around the bone, on the underside of the ham. Begin to slice on a slight angle down to the bone.
Run your knife length-ways along the bone to remove slices. Continue to slice towards the hock.
Continue slicing down to the bone, working your way around the ham until you reach about a third of the way up. Remove the bone by making a few short cuts at the joint.
To keep your ham fresh, fold rind back over exposed surface, place in a Ham Bag, pillowcase or wrap in a tea towel and store in the fridge.
