Scottsdale Pork

paddock-bred in the cuckoo valley tasmania

CALL US 03 6352 2696

SEND US A MESSAGE

Real goodness, paddock-bred
in the Cuckoo Valley Tasmania.

Philosophy

Our dedication to animal welfare and the quality of our products sets us apart.

Learn more

Our Products

If it's tasty and tender, it's Scottsdale Pork. Check out our range.

Read more

Recipe ideas

Scottsdale Pork for dinner tonight? Try some of our great recipes.

Browse now
Back to top

Scottsdale Pork is a family owned business and has been operating from Tasmania's north-east for over 20 years.

For several years we sold our product to the general market with no branding recognition. Then in 2007 we realised the demand for a distinctive product, and began marketing our product as ‘paddock-bred in the Cuckoo Valley Tasmania’. Building this premium brand has given our consumers peace-of-mind and confidence – now they know exactly where the product comes from and how it's raised.

Next section Back to top
Next section

The Scottsdale Pork Philosophy

Our culture of continual improvement ensures our pigs are nurtured through the highest standards to produce a tasty, juicy, natural pork with a superb eating experience.

Animal welfare first

Welfare is first on our farm - every effort is made to ensure our pigs are comfortable, happy and contented. Our team of highly trained stockmen are passionate about our pigs, ensuring they are kept safe and warm.

Our sows live in large eco-shelters, free to move around and socialise with other pigs. Prior to farrowing, they are moved to paddocks with their own hut to nestle in. The sow and her piglets are free to express their natural character in these paddocks where they roam, dig, wallow and socialise.

After 4 weeks, the sow's piglets are weaned into open-plan eco-shelters, which are lined with a fresh clean bed of straw for the piglets to nestle in and keep warm. These shelters are designed to provide natural ventilation while protecting the piglets from the elements: The high UV rays in the summer, and wind and rain in the winter.

Best quality product

The best nutrition for our animals is paramount for two reasons - to maintain a strong, healthy body and to form a lean, muscular carcass - this provides the absolute best eating experience.

Our feed is mixed on-farm in the Cuckoo Valley. This allows us to source the best and freshest ingredients and gives us full control of each animal's diet. Diets consist of a complex blend of cereals, legumes, vitamins and minerals, which we freshly mill each day so our pigs are receiving the finest, freshest nutrition.

The Forester River flows from the Scott Ranges down through the northeast of Tasmania into the Waterhouse estuary. Our pigs have unlimited access to this water which is pumped directly from the river each day. This fresh water supply helps our pigs remain healthy.

From good stock

On the farm at Scottsdale Pork we run three pig breeds – Duroc, Large White and Landrace. The boars (fathers) are pure bred Duroc and the sows (mothers) are half Large White and half Landrace.

You might now be asking - why three breeds? The reason is simple – the three different breeds crossed with each other, result in pork meat with the best tenderness.

Our pork is produced from pigs that have been fed on the freshest natural products – that’s why our fresh pork is naturally juicy and does not require additives to be pumped into it. It's just 100% natural pork.

Back to top
Next section

Scottsdale Smokehouse Range

We'd love to introduce you to our range of ham and bacon products, all made using our own paddock-bred pork. These products are made in a state-of-the-art HACCP approved factory right here in Tasmania at Somerset on the north coast. Ask for these Scottsdale Pork products at your local specialist butcher or deli.
See our stockists below.

  • Ham on the bone imageHam on the bone

    Full

    Our ham-on-the-bone is made from prime-quality porker legs.  These are trimmed, netted and cured the original way, then cooked and smoked with natural Tasmanian wood smoke - just how grandma's butcher did it! This method produces the finest quality ham with a perfect balance of moisture, smoke and that real traditional flavour. Our ham-on-the-bone is perfect for the annual Christmas dinner and is great for other special occasions.

    Half

    Our half ham-on-the-bone is made from the same ingredients and using the same methods as the full ham-on-the-bone. This ham is available in halves as a convenience for those who only require a smaller quantity.

    Farmers Tip – any ham left over from your dinner is great on sandwiches or grilled with an egg for breakfast.

  • Boneless mini leg ham imageBoneless mini leg ham

    Like our ham-on-the-bone, this unique ham is made from prime-quality porker legs, ensuring the best eating experience. The legs are boned, trimmed and netted using only the best four muscles. The netted primals are then cured and double-smoked for that traditional ham flavour. A perfect "little ripper" of a ham with that original meat texture and a unit weight of 1.5 - 2.5kg.

    Farmers Tip - This ham is ideal for having in the fridge – you can carve off exactly what you need. Now that is fresh!

  • Boneless leg ham imageBoneless leg ham

    Original

    Our premium boneless leg ham is made from the pork leg, boned and netted with the rind on. It is cured and smoked using Tasmanian Oak woodchips to deliver a delicate, mouthwatering, natural ham.

    Purchase our boneless ham freshly sliced from your local deli or butcher.

    Carved - 280g

    Our boneless leg ham is also available carved and ready to go in our unique 280g pillow packs - our fresh natural ham now at your convenience.

    Farmers Tip - Look for the ham with the rind still on - this is true authentic boneless ham with that real 'on the bone' flavour.

  • Smoked middle bacon imageSmoked middle bacon

    The middle is the most popular cut of the pig, and that’s what we make our middle bacon from. The middle is boned, cured and smoked using real Tasmanian Oak woodchips to create that real "country-style" flavour. Bacon the way it used to be!

    Our middle bacon is available for purchase as loose rashers or in our 250g ready to go packs.

    Farmers Tip - Cut the tail off your full middle rasher, fry until crispy, cut into strips and toss in a leafy salad for extra flavour.

Back to top
Next section

Recipe ideas

What better than Scottsdale Pork for dinner tonight? To get you started, here are some of our favourite tried-and-true recipes for getting the best out of our Tasmanian paddock-bred pork...

  • Roasted capsicum and goat cheese filled pork loin with crackling image
    Roasted capsicum and goat cheese filled pork loin with crackling image

    Roasted capsicum and goat cheese filled pork loin with crackling

    Ingredients

    • 1 x 1.5kg pork loin roast, rind on
    • 2 red Capsicum, roasted
    • 200 g goat cheese, cubed
    • Olive oil
    • Flaked salt

    To serve

    • Roasted potatoes
    • Salad

    Cooking Instructions:

    1. Pre-heat oven to 220°C.
    2. Remove the bands from the roast and lay rind side down on a chopping board.
    3. Remove the skin from the capsicum and cut into wide strips. Lay the capsicum along the length and sides of the roast
    4. Lay the goat cheese along the centre of the roast. Roll to enclose cheese and replace the bands to secure the shape.
    5. Score the rind carefully using a Stanley knife. Rub surface with oil and dust with flaked salt.
    6. Place the pork roast into the baking dish rind side up and cook in the pre-heated oven for 20 minutes, then reduce the oven temperature to 180°C for 25 minutes per 500 g. Allow roast to stand for 5 minutes prior to slicing.
    7. Serve hot with roasted potatoes and salad.

    Notes: capsicum and goat cheese may be replaced with spinach leaves and semi dried tomatoes or green olives. Try this recipe for a delicious Christmas.

    Print this recipe close
  • Sausage Calzone image
    Sausage Calzone image

    Sausage Calzone

    Ingredients

    • 4 spicy pork sausages
    • 80 mL tomato pizza sauce
    • 50 g semi dried tomatoes
    • 50 g large green olives, pitted
    • 50 g spinach leaves
    • 4 large bocconcini cheese

    Pizza dough:

    • 4 cups pizza flour
    • 1 tsp dried yeast
    • ½ tsp sugar
    • 300 mL (approx) warm water
    • Flour for kneading

    Cooking Instructions

    1. Pre-heat oven to 190°C.
    2. Heat a frying pan over a low heat and brown sausages for 5 minutes. Remove and allow to cool slightly. Sausage may not be cooked through at this point.
    3. Divide the prepared pizza dough into 4 portions and roll out to a 24 cm circle
    4. Spread the dough lightly with the pizza sauce.
    5. Slice sausage into 4 pieces and place onto one side of the dough. Top with a few pieces of semi dried tomato, olives and a small handful of spinach leaves. Finish with sliced cheese.
    6. Brush the edges with a little egg and fold to make a half moon shape and seal edges.
    7. Place calzone on a baking tray lined with baking paper and bake in the preheated oven at 190°C for 15 - 18 minutes until golden brown.
    8. Serve hot with crisp garden salad.
    Print this recipe close
  • Tandoori pork chops image
    Tandoori pork chops image

    Tandoori pork chops

    Ingredients

    • 1 x 1.5kg pork loin roast, rind on
    • 2 red Capsicum, roasted
    • 200 g goat cheese, cubed
    • Olive oil
    • Flaked salt
    • To serve:
    • Roasted potatoes
    • Salad

    Cooking Instructions

    1. Pre-heat oven to 220°C.
    2. Remove the bands from the roast and lay rind side down on a chopping board.
    3. Remove the skin from the capsicum and cut into wide strips. Lay the capsicum along the length and sides of the roast
    4. Lay the goat cheese along the centre of the roast. Roll to enclose cheese and replace the bands to secure the shape.
    5. Score the rind carefully using a Stanley knife. Rub surface with oil and dust with flaked salt.
    6. Place the pork roast into the baking dish rind side up and cook in the pre-heated oven for 20 minutes, then reduce the oven temperature to 180°C for 25 minutes per 500 g. Allow roast to stand for 5 minutes prior to slicing.
    7. Serve hot with roasted potatoes and salad.

    Notes: capsicum and goat cheese may be replaced with spinach leaves and semi dried tomatoes or green olives.  Try this recipe for a delicious Christmas.

    Print this recipe close
  • Honey soy and sesame pork steak image
    Honey soy and sesame pork steak image

    Honey soy and sesame pork steak

    Ingredients:

    • 4 scotch steaks, thick cut
    • 100 mL honey and soy marinade
    • 2 tblsp honey
    • 2 tblsp toasted sesame seeds
    • To serve fried rice
    • Buk choy, steamed
    • Crispy pork rind

    Cooking Instructions:

    1. Brush pork steaks with a little oil and cook on the pre-heated BBQ or in the griddle pan on a medium heat for 2-3 minutes each side.
    2. Brush the marinade over the steaks liberally on both sides and cook for a further 2 minutes each side taking care not to burn the marinade.
    3. Sprinkle each side of the pork steaks with the toasted sesame seeds.
    4. Serve the steaks hot over fried rice with steamed buk choy.
    5. Garnish with crispy pork rind

    Notes: Crispy pork rind is made by cutting rind into thin strips, pouring over boiling water then rub in a little salt. Cook in a small amount of oil over a high heat until crisp. Drain on absorbent paper prior to serving.

    Remember - Be careful not to overcook pork - this will cause the meat to be dry and tough

    Print this recipe close
  • Country Roasted Pork image
    Country Roasted Pork image

    Country Roasted Pork

    Ingredients

    • 1 small leg of pork, tunnel boned, hock left in tact
    • 2 Granny Smith apples, quartered
    • 10 sprigs of lemon thyme
    • 100 ml Olive oil
    • Flaked salt
    • Roast vegetable or salad to serve

    Method (Pre-heat oven 220⁰C)

    1. Place the pork leg onto a work surface and score rind using a Stanley knife or scalpel.
    2. Place the Granny Smith apple quarter and lemon thyme sprigs inside the cavity of the pork leg. Shape leg neatly and place into a large deep baking dish.
    3. Rub the pork rind with the olive oil and sprinkle over the flaked salt.
    4. Roast the pork leg in the pre-heated oven 220⁰C for 25 mins, and then reduce oven temperature to 180⁰C for remainder of the cooking time. Remove roast from oven and rest 20 minutes prior to serving.

    Notes: the cavity may also be filled with your favourite stuffing. Weigh after stuffing to work out cooking time. Be careful not to overcook pork.

    Print this recipe close

Address

34835 Tasman Hwy
Scottsdale Tasmania 7260
Australia
PO Box 332
Scottsdale Tasmania 7260

Phone

work 03 6352 2696

Fax

Fax 1300 736 058

Stockists

Look for the earthy brown Scottsdale Pork logo in selected butcher shops, grocers and delis.View our stockists

Tasmania

Location Name
Bellerive Foodstore
Bellerive Bellerive Meat Emporium
Bellerive M&J Butcher on Clarence
Branxholm Branxholm IGA X-press
Bridport Bridport IGA Everyday
Bridport Bridport IGA X-press
Cambridge Wursthaus Factory
Claremont Claremont Plaza Meats
Dynryne Greens Quality Meats
Evandale Evandale IGA X-press
Geeveston J B Nicholas & Son
Geilston Bay Mundy's Meats Supply
Glenorchy Boks Bacon
Glenorchy Joe’s Fresh Meats
Glenorchy Perfect Poultry and Meats
Hadspen Hapspen IGA X-press
Howrah Trendy Cut Meats Howrah
Huonville Griggs Butchery
Invermay Black Forest Smallgoods
Kingston Salamanca Fresh
Kingston Kingston Town Meats
Latrobe Wells IGA Supa
Lauderdale Hill St Grocer
Launceston Alps & Amici
Launceston Casalinga
Launceston Landfall Farm Fresh
Launceston Norwood IGA Everyday
Launceston St Georges Square Quality Meats
Launceston Wursthaus Kitchen
Lindisfarne Lindisfarne Village Gourmet Meats
Longford Browns IGA Supa
Moonah Ziggys Supreme Smallgoods
Newtown Foodstore
Newtown Hill St Grocer
Newtown Trendy Cut Meats Newtown
Prospect Prospect IGA Supa
Risdon Vale Risdon Vale Meat & More
Riverside Joes Grocery & Takeaway
Rosebery Rosebery IGA X-press
Rosny Top Quality Meats
Salamanca Salamanca Fresh
Salamanca Wursthaus Kitchen
Sandy Bay Bayside Meats
Sandy Bay Foodstore
Sandy Bay Lipscombe Larder
Sandy Bay Regent St Meats
Sandy Bay Vermeys Quality Meats
Scottsdale Scottsdale IGA X-press
Shearwater Shearwater IGA Supa
Somerset Hygienic Butchery
Somerset Pandani Select Foods
Sorell Sorell Fine Meats
Sorell Trendy Cut Meats Sorell
South Hobart South Hobart Butchery
South Launceston Davies Grand Central
Spreyton Spreyton IGA Supa
St Helens East Coast Village Providore
St Helens Hilly's IGA Everyday
St Helens St Helens IGA Supa
St Marys St Marys IGA X-press
St Marys St Marys IGA X-press (Hilly's)
Trevallyn Trevallyn Grocer
Ulverstone Kings Feast
Ulverstone Leven Gourmet Meats
Upper Burnie Lorenzen Butchery
West Hobart West Hobart Gourmet Meats
West Hobart Hill Street Grocer
Wivenhoe Sharmans Butchery
×

Stockist Enquiries

Interested in stocking Scottsdale Pork in your butcher or deli? Send us a message or give us a call – we'd love to hear from you...

SEND US A MESSAGE