Double smoked in the traditional smoke ovens that gives it a full flavoured smoke.
$20.50 per kg
1/2 Ham Size: 5 -6 kg
About Trunkey Bacon & Pork
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: 0419 438 147 Email: firstname.lastname@example.org
Christmas Resources & FAQ'S
How to BBQ your Christmas Ham
Glazed Ham Recipe
How do you cook your Roast PorkNPQk3nRGuDbpYQa2017-09-25T06:46:53+00:00
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.
- Remove your roast from the packaging and pat dry with paper towel. With a small sharp knife, deeply score the rind at 1cm intervals, being careful to not cut into the meat. If time allows, leave the scored roast uncovered in the fridge for 1 hour, or ideally overnight. This process further dries the rind and aids the crackling process.
- When you’re ready to cook, put your pork on a wire rack in the sink and pour a jug of boiling water over the rind. Pat dry thoroughly with paper towel.
- Rub the roast with 1 tablespoon of vegetable oil and half a tablespoon of salt (more if you like salty crackling), making sure the oil and salt penetrate the scores.
- Place the roast on a wire rack inside a baking tray and cook at 240°C (max 250°C conventional) until the rind crackles, up to 50 minutes. If the roast is over 2kg, take 10 minutes off this initial crackling time.
- Turn the oven down to 180°C and cook for 30-35 minutes per kg, depending on how well you like your roast cooked.
- Once cooked, let the roast rest for 10 minutes before slicing.
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.
For Roasts without crackling:
- Preheat oven to 180°C
- Gently sear roast in a hot pan
- Place in oven and cook for 45 minutes per kg to finish
- Rest for 5-10 minutes and enjoy!
What size roast should you choose?
Use this as a guide to help you select your roast.
|Type of Roast
|| 3.5 – 4kg
||Feeds about 10 – 12 people
||1.5 – 2kg
||Feeds about 6 – 8 people
What size Christmas Ham should you choose?NPQk3nRGuDbpYQa2017-09-25T06:38:24+00:00 Storing your hamNPQk3nRGuDbpYQa2017-09-25T06:36:00+00:00
- Soak a ham bag, pillowcase or tea towel in a solution of 2 cups of water and 1 tablespoon of vinegar.
- Squeeze out excess moisture and place the ham in the bag, pillowcase of wrap in a tea towel. Store in the coolest part of the fridge (below 4°C).
- Rinse and re-soak the bag in a new solution every few days or when it dries out. Fresh Australian leg ham should last for up to 3 weeks.
How to carve your whole Australian leg hamNPQk3nRGuDbpYQa2017-10-05T23:58:45+00:00 Glazing your hamNPQk3nRGuDbpYQa2017-09-25T05:39:08+00:00
- Prepare your favourite glaze recipe
- Remove rind and use a sharp knife to score ham in a diamond pattern.
- Place ham scored side up in a large baking pan and brush over glaze.
- Place into a preheated oven or hooded BBQ at 180°C for 20 minutes per kg, basting occasionally, until ham is brown and warmed through.