Rolled Pork Shoulder (Nutshell Farm)

What? A Sunday roast for the whole family. The shoulder has plenty of fat running through it, which is exactly why it suits a long, slow roast. Low heat for a few hours lets the fat render and the meat go tender. We have two sizes, about 1.6kg and 2kg.

Cook it like this Try Pork Roast with Crispy Crackling by Nagi Maehashi at RecipeTin Eats, a long, gentle roast that's made for shoulder.

A winter pig This is a winter pig, so you'll notice more fat than on supermarket pork. That's normal and it's where a lot of the flavour lives. The fat is softer too, and it melts away as it cooks, so don't be surprised when the pan fills up. Most of these cuts love a long, slow cook to render that fat down.

Why Organic? Sharon's pigs at Nutshell Farm are certified organic and certified biodynamic through Demeter, certification BDRI 797, right up until slaughter. They're born on the farm they grow up on and live with very little stress.

Where Does It Come From? Our pork comes from Sharon at Nutshell Farm in Peacock Creek, NSW. Matt at Bray Park Butchery in Murwillumbah butchered it, and we drove up and collected it from him ourselves.

How certified organic works To call meat fully certified organic, every step has to be certified, from the paddock through to the butcher's block. It's managed end to end. Sharon's pigs are certified organic and biodynamic right up until slaughter. Matt cuts other meat as well as certified organic and his butchery isn't certified, so we can't say this last step happened under the certification.

What we can tell you is how it was done. Sharon and Matt have a strong working relationship, and she is very particular about where her pigs are butchered. Matt butchered this pig whole, independently of any other meat. It's one piece of the certified organic puzzle, and we'd rather you knew exactly where each piece sits.

Honestly, we feel lucky to have this pork at all. Small producers are having a hard time getting space for processing, which makes it tricky for them to finish their products. And they're the ones with a really high care factor for animal welfare, so they're very picky about who handles this part.

Storage Packed and freshly frozen on 8 October 2026. Once defrosted, keep it in the fridge and use within 3 days.

Delivery When ordering meat, please leave out a cold esky or fridge on your delivery day so we can safely leave your order. Without this, we are unable to legally leave your meat and this may result in a delay or secondary delivery cost.