Tips for Cooking Pork
Many of our products are very lean, and require some tender loving care during cooking. This doesn’t mean that they are difficult to cook - it just means that you should follow some simple rules! All cooking times are approximate.
Sausages & Sausage Products
There are some general rules for cooking Irvings Farm Fresh sausages:
- NEVER PRICK OUR SAUSAGES - you will let the juices escape!
- Cook LOW AND SLOW
- Cut links cleanly with a sharp knife or scissors.
- Cook until internal temperature reaches 74oC or 165oF - use an instant read meat thermometer for best results.
Baking: Place on a roasting tray in a medium oven for 35-40mins. To cook directly from frozen extend the cooking time to about 1 hour.
Frying: Fry on a low heat for about 25 minutes, turning occasionally to evenly brown the sausages.
Grilling / Broiling: Grill / Broil under a medium hot grill, for about 20 mins turning occasionally.
Poaching: Poach in simmering water for about 10 mins and then brown on a griddle or frying pan. Alternatively poach in stock or gravy in a casserole or stew. For an alternative taste - sausages can also be poached in beer!
BBQ: Preheat the BBQ then cook over a low heat for about 20 mins, turning occasionally.
Griddles / Grilling machines: These work well too. Monitor sausages to avoid overcooking and drying out.
Patties / Burgers or Lorne Sausage
Pan fry, grill or BBQ for approx 15 mins on a medium heat. Turn once during cooking.
Place frozen sausage rolls directly on a baking sheet, brush with milk or egg, and bake in a med/hot oven 200oC / 400oF until pastry puffs up and turns golden brown. Serve hot or cold. Reheat previously cooked sausage rolls in a medium oven for approx 15 mins.
All of our bacon products are considered to be RAW, so please handle and cook properly to avoid foodborne illness.
Slices: Fry or grill until pink - this should only take a few minutes each side. Continue cooking to desired level of crispness. Our bacon is best eaten pink and lightly browned to avoid drying it out - it is very lean!
Bacon Chops: Cook for approx 15 minutes, turning once during cooking. For best results either pan fry, grill or BBQ.
Bacon Ends: Dice and sauté in a pan, then add to your favourite dishes.
Bacon Bits: These are ready to eat - just thaw and use how you wish.
Gammon Steaks: BBQ, fry or bake for approx 5-7 minutes each side.
Berkshire Pork Products
All of our pork cuts are relatively tender, but no matter what the cooking method, the meat must be cooked until the juices are no longer pink, and they run clear.
Pork is usually roasted until medium / well done - to an internal temperature of 72oC. Allow your meat a resting period. It will continue to cook after leaving the oven, so take out and leave to rest for about 10 minutes. Monitor temperature with a meat thermometer.
Leg / Loin Roasts - these are leaner cuts, and to avoid overcooking and drying them out, it is best to use a meat thermometer. As a guide you would cook for approximately 25 minutes per lb in a medium oven at 180oC or 375oF.
Shoulder Roasts - these are best cooked low and slow. These muscles work hard, and a slow cook is necessary to break down the muscle fibres.
Belly Roast - Roast flat for a consistent cook. We recommend raising off the floor of the roasting tin so that the fat can drain as it is cooking. Belly is the fattiest cut of pork, with an awesome flavour, but it can be a bit rich for some people.
Crackling - this is the crispy skin on the roast cooked until it is crunchy and delicious. Before cooking pat the skin dry, score through the skin in a criss cross pattern, and halfway through the fat layer underneath, and then rub it with salt to draw out the excess moisture. Do not baste during cooking or it will not be crisp. Cook uncovered in a hot oven (425F) for about 30 minutes to start the crackling, and then reduce the oven temperature as required for the remainder of the cooking time. Cook roasts with crackling uncovered for the whole cooking time.
Roasting in a Crock Pot - first sear the joint in a frying pan to seal and brown on all sides. Then place in a crock pot, cover and cook slowly for several hours. The meat should fall apart when done. Note: you will not produce crackling in a crock pot.
Pork Chops & Steaks
Thin and medium cut chops: For succulent, tasty meat you can grill, BBQ or pan fry for 6 to 8 minutes each side.
Thick cut chops: Grill, BBQ or pan fry for 8 to 10 minutes each side.
Roasted thick cut chops: Sear in a fry pan on both sides, then roast at 180oC / 350oF for 30 to 40 minutes.
Stuffed Pork Chops: As an alternative - make a horizontal cut into the chop to create a pocket to contain a stuffing.
Back Ribs & Side Ribs
Ribs are versatile and can be cooked several different ways. They can be cooked plain, or covered in a glaze or rib sauce of your choice. The best results are achieved by cooking low and slow - then just watch that meat fall of the bone.
Roasting: Cover and roast in a medium oven for approx 1 hour each side. Roast uncovered for last half hour.
Crock Pot: Cook slowly for 3 to 4 hours on the high setting.
BBQ: Cook at 120oC / 250oF maximum, for about 4 hours - turn them and spray to keep moist every hour. Alternatively roast for 1 hour each side, then finish on the BBQ.
Ham Roasts / Bone In Hams
When cooking ham roasts - allow 20 minutes per Lb. All of our bone in hams are sold uncooked. What size of ham do I need to order: Allow 1/2 lb per person Boneless, or 3/4 lb per person Bone In.
Boiled: Put roast in a pan of cold water and bring to the boil. Simmer for half the cooking time, then drain water and repeat. Serve the boiled ham hot or cold.
Boil and Roast: Put roast into a pan of cold water and bring to the boil. Simmer for half the cooking time and then drain. Score any fat on the surface of the joint, and then spread over a glaze (if you wish). Bake, loosely covered in foil, in a roasting tin at 375 F for the remaining time. Remove the foil for the last 30 minutes of cooking. All hams must be cooked to an internal temperature of 160 degrees F.
Roast Only: Put Ham in a roasting tin and bake covered for 20 mins per Lb, at 375 F. Remove foil for the last 30 minutes of cooking. If you wish to apply a glaze, do it now. Ham must reach an internal temperature of 160 F.
Storage & Handling
To avoid food borne illness, some simple guidelines must be followed when handling, storing and cooking meat products.
- Always wash your hands before, during and after handling raw meat products.
- Use separate cutting boards for raw meat and uncooked foods.
- Always thaw frozen meat products in a refrigerator.
- Follow the temperature rules carefully, and avoid the danger zone 4oC - 60oC.
Keep cold foods cold, hot foods hot, and frozen foods frozen.
Fresh Foods - Store between 0oC and 4oC. Cool hot food quickly by placing it in shallow containers in the refrigerator.
Frozen Foods - Store frozen at -18oC. Do not refreeze food that has already thawed.
Nutrition information is available for all of our products. Please refer to the product packaging for the nutrition facts table, or contact us for further information on nutrition or ingredients.
Allergens: Although we try to avoid the use of allergens, we cannot guarantee to be completely allergen free. Please contact us for further information on specific products.