Pork:

Fresh NZ Pork
Our fresh pork is 100 % PigCare Accredited pork, and comes from the Canterbury region. All our farms are independently audited against New Zealand’s Animal Welfare (Pigs) Code of Welfare 2010, and compliant with New Zealand’s stringent food safety standards.


On occasions Preston’s import pork.  All imported pork is compliant with NZ import standards, and suppliers must meet strict criteria with regard to animal husbandry and management techniques.  Imported pork is sold ‘frozen’ or ‘previously frozen’.

Preston’s provide an extensive range of pork.  From traditional roasts, to pork slices, chops, mince, ribs.  Our skilled butchers will ensure our wide an comprehensive range is available for your selection.

Follow the simple guide below for the perfect Roast Pork

  • LOIN – Oven temperature 160ºC.  Suggested cooking time 35-45 Minutes (per 500g).  Internal meat temperature when removed from the oven 71ºC
  • WHOLE FILLET – Oven temperature 170ºC.  Suggested cooking time 25-30 Minutes (per 500g).  Internal meat temperature when removed from the oven 71ºC
  • SCOTCH FILLET – Oven temperature 170ºC.  Suggested cooking time 25-30 Minutes (per 500g).  Internal meat temperature when removed from the oven 71ºC
  • SHOULDER – Oven temperature 160ºC.  Suggested cooking time 35-40 Minutes (per 500g).  Internal meat temperature when removed from the oven 71ºC
  • LEG – Oven temperature 170ºC.  Suggested cooking time 30-35 Minutes (per 500g).  Internal meat temperature when removed from the oven 71ºC
  • ROLLED LEG – Oven temperature 170ºC.  Suggested cooking time 25-30 Minutes (per 500g).  Internal meat temperature when removed from the oven 71ºC
Crispy Crackling in three easy steps
  1. Brush the well scored rind with oil and sprinkle lightly with salt.
  2. Roast the pork. When cooked remove from the oven, remove rind and leave pork to rest.
  3. Place the rind under preheated grill until the crackling puffs and crisps.

Some interesting tidbits of information about pork:

  • Pork tenderloin cuts are almost as lean as skinless chicken breasts.
  • Modern regulations have ensured that pork continues to become as lean as possible.
  • Pork has more protein than chicken and is high in zinc, iron and B-vitamins.
  • Over a third of the fat in bacon is the same as the healthy fat found in olive oil, which is known to lower cholesterol levels.
  • At the global level, pork is by far the most widely consumed meat.
  • Pork is the most versatile meat. It can be marinated, roasted, grilled, skewered, dry rubbed, boiled, baked, barbecued, microwaved, pan-fried or stir-fried.