Otway Pork’s Winchelsea farm recently hosted members of The University of Melbourne’s Animal Welfare Science Centre to conduct a study on piglets. The University of Melbourne’s Animal Welfare Science Centre research fellow Dr Megan Lucas and student Amelia Sofra explored the ideal temperature for piglets in a free-range environment during winter, in a bid to […]
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This article originally appeared in the Colac Herald. Otway Pork’s mission is simple: to deliver delicious, quality produce from paddock to plate. The goal has always been to provide Australia with the finest pork, raised in the paddocks of south-west Victoria. This unwavering dedication saw Otway’s Traditional Leg Ham reach the plates of judges at […]
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The National Institute for Sausage Roll Excellence (NISRE) has released its most important findings to date: the official Peak Sausage Roll Recipe, proven to deliver maximum flavour, flakiness and satisfaction. After months of rigorous testing, the Institute can confirm that the secret lies in the balance of ingredients – with 38.6% Otway Pork, 30.7% puff […]
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With footy finals on the horizon, one question dominates kitchens and canteens alike: what makes the ultimate sausage roll? The National Institute for Sausage Roll Excellence has taken this mystery out of the oven and into the lab. The Institute, championed by Otway Pork, launched a large-scale, nation-wide trial, calling on the public to submit […]
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Australia’s favourite snack is finally getting the scientific attention it deserves. The sausage roll is a national treasure, whether eaten at the footy, fresh out of the oven or cold from the fridge the next day. Arguments rage about sauces, fillings and pastry preferences, but one fact is beyond debate: Australians take their sausage rolls […]
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Otway Pork’s Traditional Ham has won a best ham award at the prestigious IFFA DFV International Product and Quality Competition, one of the world’s most revered charcuterie competitions. The awards are run by the German Butchers’ Association and presented at IFFA, the world’s leading meat trade fair, held every three years in Frankfurt. The awards […]
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It might as well be a scientific fact: everything tastes better with bacon. But what’s the ultimate pairing? What taste combo brings the rasher to its peak gourmet glory? Otway Pork asked its fans to share their wildest, weirdest and most unexpectedly delicious bacon pairings. The response to our social media callout was phenomenal. Hundreds […]
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A pork rack is one of the most impressive cuts to serve, but it can also be one of the most daunting. Getting that perfect balance of crisp, golden crackling and tender, juicy meat is a fine art – but with the right technique, it’s easier than you think. Butcher and chef Darren O’Rourke shares […]
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Whether it’s marmalade, bourbon, honey or chilli, these secret ingredients will make your Christmas ham sing. We all know a glazed ham is the star of any holiday spread – a true Christmas showstopper. Bad presents? Forgotten. Family squabbles? Smoothed over. The moment that glazed ham hits the table, all is calm and all is […]
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As Geelong Cup festivities kicked off, Geelong’s 1915 restaurant hosted a celebration of its own – and Otway Pork’s slow-roasted suckling pig quickly became the star of the show. Rotating on the spit since dawn, the slow-roasted pork captured the attention and taste buds of everyone attending the celebration. By mid-afternoon, a lively crowd assembled to […]
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Otway Pork’s Traditional Ham has taken out the Champion’s trophy at the prestigious Australian Charcuterie Excellence Awards. The award was presented at the Australian Meat Industry Council’s annual ceremony in Sydney last night, where Otway Pork won the top gong for its Traditional Ham, as well as a gold medal for its Shortcut Bacon and […]
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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 […]
Read more With footy, netball and rugby seasons in full swing, sausage rolls are back on the menu across the nation. We all know the basics when it comes to a sausage roll – quality minced pork, crispy puff pastry, a bowl of big red dipping sauce. But it’s the little extras that take the humble sausage […]
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For Otway Pork, it’s a commitment to a strict set of values that enables the company to deliver premium quality pork to barbecues, lunches, and dinner plates across Victoria. The company calls this ethos ‘The Otway Way,’ and from the paddocks of beautiful Southwest Victorian farms, Otway Pork has been a trailblazer for sustainable and ethical pork production for the past 30 years.
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On ANZAC Day, we were honoured to stand alongside the A Real Meal initiative, run by The Big Umbrella Foundation. A Real Meal (ARM) provides nutritious meals to those experiencing food insecurity in the community. In its Brunswick kitchen, the ARM team craft dietary and culturally sensitive dishes using rescued food, transforming them into nourishing […]
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At Otway Pork, we take immense pride in supporting the vibrant communities of south-west Victoria. For the past 10 years, we’ve supported the Corio Bay Rowing Club and its dedicated rowers who compete at renowned events including the Barwon Regatta, Head of the Yarra, and Head of School Girls. It was great to fuel the […]
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Australian Meat News spoke with the head of one of Victoria’s leading outdoor and freerange pork production companies about the systems in place to provide Australians with quality fresh pork, the challenges facing the industry and the opportunities ahead.
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They say everything is better with bacon, and in this case, it’s gold medals that go better with bacon – Otway Streaky Bacon to be precise. Otway Pork’s renowned Streaky bacon was awarded a gold medal for its convenient, sliced 200gram pack, one of three medals the company took out at this year’s Australian Charcuterie […]
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