The Pork supplied by Swaddles Organic is slowly grown, fed on superb organic rations, running outside, Saddleback, Large White pork becomes a true treat. The crackling is superb, the meat tasty and succulent.

	1. Leg	roast
	2. Hand & spring	roast or casserole
	3. Belly	roast or grill. Ask for slices or a piece
	4. Loin	roast, fry or braise
	5. Blade	roast or braise
	6. Spare rib	roast or braise
	7. Head	not available

Roasting: Most pork cuts can be very successfully roasted. Blade and spare rib joints have more internal fat and so make the most succulent roasting joints. Baste leg joints well to prevent drying. For best crackling, use loin. Allow 55 min/kg at 200^OC plus 25 minutes, for joints on the bone and 80 min/kg plus 35 minutes at 180^OC for boned joints. For perfect crackling make sure the skin is dry and well scored right through to the fat; during cooking do not allow it to come into contact with any meat juices or fat. The skin can also be removed from the joint and cooked separately.

Braising: Chops, pork cushions and leg steaks can be braised with a little white wine, cider, apple juice or light stock. This cooking method helps to preserve the succulence and results in very tender meat.

Frying & Grilling: Unless the meat is very fat or well basted throughout, grilling is not a very satisfactory cooking method, producing dry, hard meat. Chops can be fried in a little butter and olive oil over a fairly gentle heat, turning at least once during cooking. Tenderloin and schnitzel steaks can be cooked more quickly over a hot flame. (Pork should not be eaten slightly pink)

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