Pork Neck/ Pork Scotch Fillet

Richly marbled and full of flavour. Roast it whole, slow cook it, or slice into steaks.

Cooking: Season and roast at 180°C to 65-70°C in the centre (about 1 hour), or slow cook at 150°C for 3 hours to pull.

Serving: Allow about 150g per person. Serves around 10-12.

Priced per kg. We weigh your roast when we pick it, and any difference comes off your balance at pickup.