Near River pasture raised pork has a flavour that you may not have tasted in sometime. Our animals graze and root outdoors, and have a slower growth rate creating tender meat and healthy fat. In addition to what they forage from the paddocks, their diet includes a daily ration of grain, a healthy mix of vegetable offcuts, spent brewers yeast from the local craft brewer and milk waste from the local cheese factory.
Pasture raised pork cheeks comes from the head of the pig and is a fatty layered piece of meat. This meat is best cooked slowly for a long time allowing it to breakdown and render the fat out of the meat. A current favourite in restaurants, and staple in Chinese, Korean and Japanese cuisine.