Now delivering to even more locations across greater Melbourne and Regional Victoria

273 SMITH ST. FITZROY VIC. 3065

431 WHITEHORSE RD. BALWYN 3103

Store Hours

PORK

PORK

Our pork is sourced from Glen Eyrie Rare Breeds Farm near Corop in Victoria. Glen Eyrie is a small production, ethical farm dedicated to conserving rare breed pigs, and each animal is raised with the best husbandry methods. Slow growing, completely free-range pigs are unparalleled in quality and flavour. We use Hampshire and Tamworth breeds at Meatsmith.

Seasoned Belly Porchetta

Seasoned Belly Porchetta

From $38.00
Rare breed Pork mince

Rare breed Pork mince

From $13.00
Rare Breed Pork belly

Rare Breed Pork belly

From $16.00
Rare Breed Pork Shoulder

Rare Breed Pork Shoulder

From $14.00
Rare Breed Rolled Pork loin

Rare Breed Rolled Pork loin

From $54.00
Rare Breed Pork Cutlet

Rare Breed Pork Cutlet

$8.64
Rare breed Pork Scotch

Rare breed Pork Scotch

From $36.75
Rare Breed Pork rack

Rare Breed Pork rack

From $22.40

Thinking porchetta? Find the instructions here.

Low and slow...
Rare Breed Pork chop

Rare Breed Pork chop

$9.00
Baby back pork ribs

Baby back pork ribs

$19.84
Smoked Ham hockComing Soon

Smoked Ham hock

$12.53

Our Meatsmith Range

We offer a range of local, rare breed pork at Meatsmith. These include loin chops, pork belly, ribs, mince, scotch and cutlets. If you are looking for wonderful roasting cuts, try our rare breed racks, boneless loins, or a rare breed shoulder. We also offer an absolute Meatsmith favourite, porchetta - a slow roast fit for any celebration. 

Our smallgoods are made in house with Glen Eyrie Farms or Beachport Berkshires pork. Choose from housemade mortadella, streaky bacon, loin bacon and our award-winning ham

How to cook pork?

There are many delicious ways to cook pork including roasting, stir-frying, pan-frying and barbequing, all dependent on the cut chosen. Pork does not need to be cooked through all the way before eating and can be perfectly safe to eat when still slightly pink in the middle. Like all meat, we recommend removing pork cuts from the fridge about 20 minutes before cooking to help bring it to room temperature. As always, resting is very important before carving.

How to cook roast pork?

So many people love a roast loin of pork with crisp crackling and succulent meat. Try our rare breed loin to cook up a Sunday afternoon feast. The secret to crisp crackling is to make sure it is as dry as possible before cooking. Score the skin lightly and allow it to rest in the fridge for at least an hour to dry it out further. Rub the loin of pork in salt all over the skin before placing on a rack in a roasting tray at 240°C. Pour cold water into the tray to a depth of about 2 centimeters. Cook until the skin crackles and then reduce the oven temperature to 180C and cook until the internal temperature reaches 60 degrees 

Pork Recipes

Take inspiration from our collection of tasty recipes at Meatsmith. Try our recipe for roasted pork belly, roast shoulder,cutlet with bulldog sauce, pork belly salad, chops with lemon garlic sauce and tonkatsu.

Ready-Made Meals

If you are looking for restaurant-quality dishes to heat up with ease at home, we offer a range of ready meals cooked by our team of in-house chefs. Try our 12 hour smoked shoulder, bolognese or flavour your next soup with our smoked ham hocks.