At Budd’s Butcher’s we also love our seafood – That’s why we have Qld Tiger Prawns available at this time of year and also around the festive season. However many people can’t eat seafood due to allergies or just a preference – So for Pork is the go to wjite meat.
Our Pork is supplied by Gooralie Free Range Pork – Gooralie is a small scale family farm near Goondiwindi
Their Pork is farmed applying what they call “The Gooralie Way” – This is made up of three important factors:
Their Pork is farmed applying what they call “The Gooralie Way” – This is made up of three important factors:1 Gooralie Pigs are born and raised FREE-RANGE
2 Their pigs are raised applying the highest animal welfare standards
3 They are a single-site, family operated farm and have been since they started in 2003
Their Pork is also free from hormones, preservatives, moisture boosters and all other nasties.
The care they take with this amazing product translates to the plate – We reckon you won’t try more tender, flavourful pork anywhere! But as we always say, don’t take out word for it – Pop in and try for yourself or order online and we’ll bring it to you! You can also head over to our recipe library for a cracking ribs recipe!
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Peach & Mustard Glazed Christmas Ham
Ingredients 1 whole or half Budd’s leg ham (about 4–6 kg, rind on) Whole cloves (optional, for studding) Fresh rosemary sprigs (optional, for garnish) For the glaze: ½ cup Jamworks Peach Jam ½ cup seeded mustard Juice of 1 – 2 fresh limes (enough to loosen to a spreadable glaze) Method Preheat & prep Preheat your oven to 160 °C (fan 140 °C). Using a small sharp knife, gently remove the skin from the ham, leaving a thin, even layer of fat. Score the fat in a diamond pattern — about 2 cm apart — taking care not to cut [...]
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Peach & Prosciutto Salad
Ingredients: 3 ripe peaches, sliced 100 g prosciutto, torn 2 cups rocket or mixed baby leaves 100 g bocconcini or feta Handful of toasted pistachios 1/2 red onion finely sloced Olive oil & balsamic glaze to finish Method: Arrange rocket, peaches, prosciutto and cheese on a platter. Scatter onion and pistachios then drizzle with olive oil and balsamic glaze. Light, fresh and festive — perfect with ham, turkey or seafood.
