Winter has certainly arrived and there are sensational boneless pork loin roasts out of Victoria, and the Sean Connolly Duck Fat to roast the spuds in. If you are into your slow roasts then the lamb shoulders are the pick of the week.
San Daniel, the awesome and very well known prosciutto from Italy, is a perfect product to wrap around some chicken thigh fillets that we also have on special this week. Baked in the oven these are bound to be a hit.
The beef continues to be tumultuous with new highs in pricing nearly daily becoming the norm and it’s likely we’ll see another 10% increase in the coming month. There are still a few Veal Rumps around though and I will keep it going for another week to pass on the value to you. On that note, there is no better time to try our curious cuts yourself to take advantage of the serious value they are now.
Curious Cut of the Week: Pork Oyster Shoulder
Pork Oyster Shoulder is perfect for low temperature, slow cooking - the slower you cook this cut the more it will break down, leaving beautiful shredded morsels of awesomeness and a crackling top you can't resist. It has excellent value and makes a very Delicious Pulled Pork Burger. Try out the recipe below.
(Curious Cuts not available in Penrith, Edgecliff and Bathurst.)