Tender Valley
Tender Valley Pork Scotch Fillet
Tender Valley Pork Scotch Fillet
Tender Valley pork scotch fillet is the pork neck, sold whole from Maranoa farms in Queensland. Roast it whole or slice it into thick steaks for the barbecue or pan.
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Product Description
Product Description
Pork scotch fillet is the neck of the pig, sold as collar butt, and it's the cut to pick when you want juicy pork that stays tender. Tender Valley pork comes from family-owned farms in Queensland's Maranoa Region, where sows and their progeny are group-housed with no sow stalls under APIQ. It's not free range, and it's well marbled through the middle.
Cooking & Temperature Guide
Cooking & Temperature Guide
Bring it out 30 minutes before cooking, sear it hard, then roast at 180°C for about 20 to 25 minutes per 500g. Rest it tented in foil for 10 to 15 minutes, then carve thin across the grain. Slice it into thick steaks instead and it handles a hot barbecue brilliantly. Rub it with house-made rubs, or try the Boston butt for pulled pork.
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