Iron Chef Shellie

Product Review: Goldfields Pork

“When Daniel from Goldfields Pork contacted me about trying some pork, I umm-ed and ahh-ed for a while. I sent him back a few questions about the wee little piggies and their welfare, as after seeing Food Inc. I’m more concerned where and how my food is produced. This is the reply I got: Here’s...”

Product Review: Goldfields Pork

Product Review: Goldfields Pork

When Daniel from Goldfields Pork contacted me about trying some pork, I umm-ed and ahh-ed for a while. I sent him back a few questions about the wee little piggies and their welfare, as after seeing Food Inc. I’m more concerned where and how my food is produced. This is the reply I got:

Here’s some info about our pork:

–  Genetics : Our pigs are Cefn genetics. The breeding lines are mainly Landrace boar over Large White sows, some being the opposite. The terminal line is based on Belgium Landrace which has high level muscling and low fat levels.

–  Liquid fed: Our liquid feed system is quite unique and delivers demonstrated benefits including:
Higher moisture retention – improving taste and texture of our pork & lower salmonella counts

– Consistent: As we have a closed herd (no pigs in or out throughout breeding process), and all pigs are of the same genetics and experience the same upbringing, we are able to deliver remarkable consistency in our pork quality.

– Welfare: Our farm has the best practicable systems available to us in place. We don’t believe that we as humans should be kept in the Dark Ages in regards to our living environment and we extend this belief to our pigs. The welfare of the pigs is much better achieved in modified environments. Our excellent on farm production results indicate that our pigs are extremely well cared for in the environment they are kept in. (We recently invited RSPCA representatives to tour our facility and received glowing feedback. An article and report reflecting this will be posted on our website in coming weeks).

I umm-ed and ahh-ed a little more, as I don’t usually cook with pork. I use pork mince often enough, but haven’t dabbled by cooking pork chops, or roast pork. So I thought I’d do us all a favour and get some more pork on my fork!

The first dish I made was a pork penang curry. Sure it doesn’t look as creamy as usual, but it was a rescued disaster. I had used some store bought red curry paste but put in waaaaay too much. It was mega salty and I was going to throw it all out. But Hamsley said don’t throw out the pork!! So after beating myself up, I just added more coconut cream, and dulled down the saltiness. Turned into a delicious curry, and the pork was saved. All I could hear from Hamsley was “omg! This pork is so good!!”

The latest Donna Hay magazine inspired another recipe to try the pork with. These sticky pork fillets with shiitake mushrooms had interesting flavour combinations. Baked in baking paper, it was easy enough to just leave in the oven and get on with life. I never knew you could cook a whole pork meal so easily! It wasn’t really out favourite dish, but once again, Hamsley exclaimed how good the pork was! (Please bare in mind I’m usually prodding him to hear what he thinks. I know something is very  (or bad!) if he voices his opinion on his own).

The final dish to finish of my pork was this teriyaki pork with grilled pineapple…..mmmmmm pineapple. Yes, yes, I know, pork and apple are the two that go together like Thelma & Louise; but pork and pineapple should not be under estimated! The pork was the real hero in this dish.

Recipes will be posted later on if you are interested.

The pork really is more tastier and juicer than other pork I’ve had from the supermarket. It’s made me realise how versatile pork is too, and the many flavour that can go with it.

Goldfields Pork is based in North Central Victoria. They are a family owned business which has been in operation for over 3 decades. For a while now, they have sold strictly only to wholesalers/agents etc, but have recently recognised demand for high quality product which can be sourced direct from the farm and delivered straight to the dinner table.

Premium pork packs are now for sale online. The pork is vacuum sealed, so that is can be stored for 2-3 weeks in the fridge before freezing is required. This is fantastic if you order loads of Goldfields pork even when you don’t have the freezer space. I’m keen to get my hands on some of their spare ribs sometime soon!

For more information or to purchase Goldfield Pork head to:

Iron Chef Shellie sampled Goldfields Pork thanks to Daniel from Goldfield Pork.

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Product Review: Goldfields Pork

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13 comments on “Product Review: Goldfields Pork
  1. My Restaurants Melbourne - October 21, 2010 at 8:36 pm

    It’s interesting how they liquid feed their pigs, I haven’t heard of this before. Your teriyaki pork recipe looked Devine

  2. penny aka jeroxie - October 21, 2010 at 8:40 pm

    I love cooking with pork and more pork….. it is good to hear that these pigs are well taken care of.

  3. Conor @ HoldtheBeef - October 22, 2010 at 1:04 am

    I was confused at first, because “Goldfields” makes me think of Kalgoorlie, and it’s so far from you! Obviously there are many other goldfields areas in the country, derr Conor.

    Nice use of what seems to be a good product. Will be interested to read the RSPCA report too.

  4. Michelle - October 22, 2010 at 4:40 am

    So, it’s considered organic right?

  5. Esz - October 22, 2010 at 6:45 am

    Interesting. Good pork is so hard to find. And buying online – awesome! (they look like Cryovac bags to me…hmmmm)

  6. Anna Johnston - October 22, 2010 at 2:57 pm

    Thanks for asking questions & sharing with the pork, I too have been really effected by Food Inc & know where the meat comes from too…, but its interesting that others go to the lengths I do, so cheers for that :) I really love pork, so much you can do with it (as you’ve shown us here), great pics.

  7. msihua - October 22, 2010 at 3:15 pm

    Oh my.. that last recipe.. I WANT.. i love pork.. as can be seen by how piggy i now look 😛

  8. GourmetGetaways - October 22, 2010 at 5:35 pm

    Oh I love pork! Hubby would be in heaven, I have recently made Chinese Pork Buns and BBQ Pork and he cannot get enough. I would love your Terriyaki Pork recipe and I will have to try their ribs. Yum Yum!!!

  9. pigpigscorner - October 25, 2010 at 4:35 am

    Liquid fed? That’s interesting. I like pork, very versatile like chicken.

  10. Susan - November 3, 2010 at 3:41 pm

    Oh pork is one of my favourite meats. I never used to eat it that much, but i love the fattier cuts when they are cooked for a while and it just melts in your mouth. That pork looks beautiful! I will have to try and find somewhere that sells it in Canberra.

    My mum actually made the Donna Hay recipe for us on the weekend. I thought it was really tasty!

  11. Agnes - November 5, 2010 at 8:40 pm

    Everytime I see that URL I get disappointed that it’s Goldfields pork and not Goldfield spork. :(

    (Nice looking dishes you made tho!)

  12. Val - December 6, 2010 at 12:54 pm

    Are pigs kept for Goldfields Pork free range or reared in feed lots?

Shellie Froidevaux

All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)

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