We take great pride in our smoked ham hocks. We take prime, free-range pork hock, or knuckle, and brine them in our special blend of salt, sugar, and spices. They are then hot smoked for a deep, rich, smoky flavour. They make a great smoky, meaty start to dishes such as baked beans, ham terrine and this – our old-fashioned pea and ham soup. It’s a quick prep, one-pot dish finished with the secret ingredient – balsamic vinegar – for a delicious extra tang.

Nothing says Mother’s Day quite like breakfast in bed. This wonderful quiche recipe is for a family-size quiche – or you can make mini quiche’s in small 8cm dishes that are easier to handle when eating in bed!

We love our streaky bacon. Made from the belly, it is beautifully smoked, with a good layer of fat and seasoned with herbs giving it a rich smoky flavour.

When Mexican families get together there is a lot of food served to feed a lot of people. Tacos de Carnitas is a dish where tortillas are filled with loads of fresh salsa and then lashing of rich pork, slow cooked, sometimes over a smoky fire, with zingy citrus, loads of fresh herbs, onion and garlic until the pork is super soft sitting in a rich sweet yet tangy sauce. So easy to make. So easy to eat. 

Our ham hocks are big, beautiful, meaty golden chunks of smoky-flavoured ham that bring a beautiful tang to every dish they are used in. They also have a lot of ham, making them perfect for this meaty breakfast dish cooked in a rich, tomato sauce and loaded with healthy cannellini beans.

Sausages are not just for the BBQ. They are a raw material for making other great dishes. Our sausages have none of the pre-added nasties and the pork and fennel sausages make excellent polpette or Italian meatballs. Here they’re served with a filling risotto with pumpkin and sage, a great way to feed and fill a growing family.

It takes a bit of time, but this little trick will make your next roast pork dinner a true celebration. Start the day before and make sure the skin on the pork is bone dry to help it crisp up in the oven. These dishes have some Asian flavours and the meal is great with Tsing Tao beer or even a full flavoured chardonnay or pinot noir.

In Japanese, shoga means ginger and yaki means cooked over direct heat. This is a quick way of adding a little Japanese flavour to a meal and can be used as an entrée or a side dish in a Japanese banquet. In Japan, this is a dish often served in an Izakaya – a Japanese bar -  with different types of sake.

A dish that is exceptionally easy to make and takes about 30 minutes to pull together. You can garnish with crushed roasted peanuts and chopped spring onion. Some like the water chestnuts finely chopped, some like them in slices. You can add more bean sprouts to make the dish go further if you like. Delicious and perfect with a glass of cool climate chardonnay or sparkling wine.

Sweet, smoky, sticky and so delicious these pork ribs are the perfect finger-licking accompaniment for a get together with friends or as a meal for the family. You will need plenty of napkins or even wet towels to get your fingers clean when eating this very moreish treat. Blood oranges have extra flavour and will be in stores until mid-spring. If you can’t find them, try navel oranges. Hint: Zest citrus before juicing them as it is much easier.

A delicious meatloaf made using a little chef’s secret. First you make sofrito, the basis of hundreds of different dishes using cooked down veg and tomatoes. Fold this through the mix and it adds flavour and lighter texture. Save the cooking juices, skim off the fat and use them to make a gravy. Great hot but equally delicious in sandwiches the next day.

Porchetta is a dramatic dish presenting a beautiful golden roll of crisp-skinned, boneless pork that looks impressive on the plate. The breadcrumbs are optional but do absorb a lot of the cooking juices, giving a juicer piece of pork. You can make the porchetta using pork belly, or you can purchase a porchetta already seasoned and trussed for a really easy impressive dish. The fat rendered from the pork is used to roast crisp, crunchy and tasty potatoes. Great with fermented cabbage, coleslaw or other brassicas serve with a medium bodied red wine, such as tempranillo or sangiovese.

This simple yet effective way of cooking pork cutlets and keeping them juicy and tender by cooking the crackling separately. A classic favourite that should be in everyone’s repertoire.

These delicious bite-sized morsels of lightly spiced pork and ricotta are soft, tender, and coated with a rich tomato sauce. The secret to perfect polpette is in the mixing. You need to think of the mixture like bread dough and mix it thoroughly until the protein starts to bond and the mix becomes sticky. It takes a few minutes, and you do need clean hands. It’s a good idea to remove jewellery - I know a woman who lost her wedding ring in the mix and didn’t find out until she had baked the polpette!

Cooking pork chops can sometimes be tricky – you want to render down the fat and turn the rind into beautiful crackling, but the chop itself can then become overcooked. This recipe (and cooking tip) will result in the perfect combination of tender juicy pork, crunchy crackling and the most delicious decadent potatoes roasted in pork fat served with a tangy, fluffy apple sauce you make with baked apples.

We are a land of pork and honey here in Daylesford, with some of the best pig growers and beekeepers in the nation right here on our doorstep. We love the honey from Des O’Toole in the heart of town and John Cable out near Glenlyon and use their honey to make this delicious glaze to go with our house-smoked free-range hams.

We are incredibly proud of our butchery at Daylesford Meat Co. We love how we can take a piece of meat that is a pretty decent cut already, but with a bit of knifework and decades of experience, we can make it into something truly special. The rolled shoulder is a great cut, with skin that crisps into crackling and meat that is tender and juicy with the added flavour of our special stuffing. Easy to carve and so delicious.

These are a great weekend bite, perfect for a picnic, drinks, family get together or to feed a hungry mob when they come in from the great outdoors.

Winter is pork season. Roast shoulder, roast leg, roast belly. Call ahead and order a whole shoulder, and we can bone it out, roll it and even stuff it.

With its golden crisp skin and super succulent flesh porchetta is a celebratory pork belly dish that is perfect for putting on the table to feed family and friends during the festive season, the big day itself, or any time you need to feed a few. There will be some fat render as the porchetta cooks, and this is excellent for coating potatoes before you roast them. Speaking of potatoes – serve this porchetta with these wonderfully tasty salt and vinegar potatoes.

We are a land of pork and honey here in Daylesford, with some of the best pig growers and beekeepers in the nation right here on our doorstep. We love the honey from Des O’Toole in the heart of town and John Cable out near Glenlyon and use their honey to make this delicious honey glazed ham with one of our free-range hams.