Page 4 - Sept

Slow-cooked pork is hard to beat when it comes to flavour.
While I’ve been con- vinced of the relative merits of pork as a meat protein source for dec- ades, increasingly I’ve become a dedicated adopter in my kitchen over the past couple of years.
tein mile than those two. It also happens to be more consistent when it comes to flavour and truer to type when it comes to delivering what particular cuts are sup-
A long-time advocate of food and pork prov- enance, I can tell you that D’Orsogna’s Western Australia headquarters and factory was only five minutes down the road.
Pork is better priced and better value per kilogram by a proverbial protein mile.
Good diets are about balance, this is why we must all make every effort to plate up pork whenever possible.
Prioritising pork in cooking
much anticipated meal at Nautilus, the iconic Port Douglas restaurant where the third dish of a five-course degustation is roasted pork belly with Hokkaido scallops, co- conut and galangal sauce and mandarin – I’ll be sampling as much pork as I can get my trotters on.
Even when out and about for a Saturday morning coffee – as I was recently – I’m always keen to chase down any- thing with a pork pedi- gree.
PORK is the best most versatile meat protein, especially – dare I say it – when it comes from pasture-raised pigs.
I still managed to ask the staff about the ori- gins of the meat – albeit drooling.
Cant
Comment
by BRENDON CANT
For the purposes of this commentary however, I won’t further debate the relative flavour and wel- fare issues that surround different pork production systems.
To my surprise and pleasure, as a genera- tional fan of D’Orsogna’s continental smallgoods, Iwastolditwasa D’Orsogna trifecta.
I’ll leave that for an- other day.
As the D’Orsogna fa- milia would say, it was ‘delizioso’.
As for most Australian household kitchens, mine too has begun to feel the voracious appetite of in- flation.
posed to offer.
For me, this has joy-
When kitchen-bound these days and having been around the block for more decades than I care to count, I concede the need for balancing the diet.
While food inflation has bitten almost every- thing over the past six months – fuelled by the simple economics of rising interest rates plus considerable climate change induced on-farm disasters that have sav- aged productivity – pork has long been the winner when stacked up against itstraditionalfour-legged meat protein opponents of beef and lamb.
ously meant spending less time at the handy- teller or paying off the credit card and more time spent in the kitchen cooking pork products.
Yum yum, pig’s bum.
Hence I try to comple- ment my pork cook-ups with liberal additions of healthy vegetables and harmonious salads.
Pork is better priced and better value per kilo- gram by a proverbial pro-
While in far north Queensland and dining at various eating establish- ments – including one
Moments after I’d hand plucked most of the meat from one half of the roll,
As principally, pork pairs perfectly with prac- tically everything!
A personal pork pic- torial accompanies this month’s column, written early while I spent time in far north Queensland – not fighting feral pigs to keep the lid on foot and mouth disease – simply holidaying in a part of Australia where I lived for a time in the early 1980s.
Such was the case a few weekends back when a $12 continental panini roll overflowing with mortadella, coppa and salami topped off my topped up macchiato to perfection.
Please note the vege- table preparation picture showing what balanced my slow-cooked pork the other week.
Funny that.
Nothing better on a cold day than tucking into a bacon stirfry.
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The versatility of pork is suited to breakfast, lunch and dinner.
A $12 continental panini roll overflowing with D’Orsogna’s mortadella, coppa and salami.
Role feral pigs play in FMD
* from P2
by locally coordinated groups of land managers focused on suppressing feral pig populations to reduce their impacts are being encouraged through the National Feral Pig Action Plan.
and what’s needed to eradicate the disease.
edness and prevention through good biosecurity by all land managers will always be the best measures to mitigate the introduction and spread of any disease, including FMD and ASF.
rent situation and signs to look for in feral pigs, visit feralpigs.com.au/dis eases/
A state-wide eradica- tion program for feral pigs is not likely to be part of a disease re- sponse.
By doing this, the con- tact rates between indi- vidual feral pigs from different groups and between feral pigs and domestic livestock will be reduced, minimising the risks of disease trans- mission as well as other impacts caused by feral pigs.
Having an up-to-date biosecurity plan in place that includes feral animal management, supported by stringent biosecurity practices, is vital for all producers.
Feel free to contact me on heather.channon@ feralpigs.com.au or call 0423 056 045 to discuss your feral pig manage- ment issues or any infor- mation presented in this article.
This is because the management of any dis- ease outbreak will be based on the specific location of the outbreak
Awareness, prepar-
The National Feral Pig Action Plan has prepared a printable factsheet on FMD, including the cur-
Nevertheless, getting feral pig populations down and keeping them suppressed over the long term is what is needed.
Producers are re- minded to report any signs of disease to the Emergency Animal Dis- ease Hotline on 1800 675 888 or contact their local veterinarian.
ME
Page 4 – Australian Pork Newspaper, September 2022
www.porknews.com.au