A moment with CEO Duncan Parry
Media article
This interview originally appeared in the Geelong Advertiser.
What is your background?
After a 20-plus year career in corporate professional services, I wanted to find a position where I could be part of an organisation that produces something people really appreciate. I started at Otway Pork as the CFO and have been lucky enough to take on the CEO role.
How long have you been with Otway Pork?
I have been a part of the business for nearly two years and am honoured to continue the legacy built by the company’s founders, who started the business 30 years ago when they saw the value of farming pigs outdoors, for the animals and the planet.
What is the best part about your job?
I get to live in Geelong with my young family, and travel across Victoria to visit our beautiful farms. I also get to be part of Geelong’s vibrant food scene with people who appreciate quality produce with a good local provenance story.
What is Otway Pork best known for?
We are known as one of Australia’s leading producers of ethical, sustainable pork. We call our system the Otway Way—the pigs are born and bred outdoors, raised with freedom to socialise and forage, and fed a natural, grain-based diet free from hormones. It’s how we produce such good pork.
What is your favourite pork cut and why?
It’s a dead heat between a porchetta and the humble pork chop. The 1915 restaurant at Federal Mills is serving a woodfire rotisserie Otway Porchetta and it really is something else.
What’s the key to cooking pork well?
Start by matching the appropriate cooking method to your cut. Take an Otway Pork neck cut into steaks, for example. It’s as simple as a quick season, pan fry, and serve with some crunchy roasted potatoes. Ask your butcher for cooking suggestions the next time you buy pork.
What is the most unusual pork recipe you’ve tasted?
Candied bacon garnish on a whiskey sour cocktail. True story.
