NZ Pork & Bacon

Pork Belly Boneless Rind On, average 1.7-2.4kg each, Price per kg

WS$ 33.90

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ETK Kiwi Streaky Bacon, middle rasher sliced 500g (25 per carton)

WS$ 27.90

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All our bacon is lovingly smothered in a cure of salt, sugar and sodium nitrate, a safe and naturally occurring type of salt. Made from prime quality pork. Streaky bacon is the belly end of the middle rasher containing fat...

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ETK Kiwi Streaky Bacon, middle rasher sliced 1kg (22 per carton)

WS$ 52.90

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All our bacon is lovingly smothered in a cure of salt, sugar and sodium nitrate, a safe and naturally occurring type of salt. Made from prime quality pork. Streaky bacon is the belly end of the middle rasher containing fat...

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(DIS) Hellaby PORK DICED average 404-540g, price per kg

WS$ 49.00 WS$ 59.99

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Average weight 404-540g, approximate 24-32 tala

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(DIS) Hellaby PORK LOIN CHOPS, 400-632g, price per kg

WS$ 50.00 WS$ 57.99

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average weight 400-632g, approximate price 23-36 tala per pack

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(DIS) Hellaby PORK BELLY SLICES average 332-558g, price below per kg

WS$ 42.00 WS$ 52.99

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average weight 332-558g price approx 17-29 tala per pack

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(DIS) HELLABY PICKLED PORK average 700-900g, Price per kg

WS$ 34.00

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Average price 23-34 tala, weight 700-900g per pack

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Duroc NZ WHOLE HAM, cooked on the Bone, average 9-13kg. price per/KG

WS$ 56.90

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Duroc NZ HALF HAM, cooked on the Bone, average 5-7kg Price per/KG

WS$ 56.90

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NOTE: PRICE LISTED IS PER/KG Whole Ham AVG Weight 9-13kg Half Ham AVG Weight 5-7kg This is New Zealand's Most premium breed of pigs available. You cannot compare this to local or imported

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Duroc Pork Tenderloin Fillets Per/KG (average 600-900grams per pc)

WS$ 75.99

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Tenderloin is lean. An optional brine or marinade can help keep it moist, but proper cooking is always your best bet to get the best result. This versatile cut of meat is best for quick roasting, broiling, grilling, sautéing, and...

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Duroc Pork Boston Butt Shoulder Skin On price per Kilo

Sold Out WS$ 39.99

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The fat content in pork butt gives it more flavor and naturally bastes the meat. Long, slow cooking on low heat brings out the juices and makes for a tender, more succulent cut of meat.

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