{"title":"Pork","description":"\u003cp\u003ePasture-raised pork from pigs that live the way pigs should — rooting around outdoors on open pasture, supplemented with organic apple pulp from local Stanthorpe orchards and a certified organic grower pellet from Soft Ag. The result is pork with real flavour, proper fat marbling, and nothing to hide. Available in a full range of cuts from belly and shoulder to fillet, bacon, sausages, and bones.\u003c\/p\u003e","products":[{"product_id":"pork-belly-skin-on","title":"Pork Belly — Skin On","description":"\u003cp\u003eProperly raised pork belly — the one that actually crackles. Our pigs are pasture-raised on the Banksia Springs property, which means they move, root, and behave like pigs should. The belly reflects this: good fat coverage, firm skin, and the kind of flavour that intensively raised pork simply doesn't have.\u003c\/p\u003e\n\n\u003cp\u003eSlow-roast it low until the fat renders through, then blast it at high heat to blister the skin into proper shards. Or slice it thick and render it slowly in a cold pan. Either way — this cut earns its place on the table.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the Farm\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e100% pasture-raised — Banksia Springs Farm, Wilsons Downfall, Queensland\u003c\/li\u003e\n  \u003cli\u003eNo added hormones or antibiotics, ever\u003c\/li\u003e\n  \u003cli\u003ePastured pork, organically fed, raised on the Granite Belt\u003c\/li\u003e\n  \u003cli\u003eSkin on, scored and ready to roast — arrives frozen and vacuum-sealed\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCook It Right\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eClassic roast with crackling:\u003c\/strong\u003e Score the skin at 1cm intervals if not already done. Rub generously with fine salt (not oil — moisture is the enemy of crackling). Roast at 160°C for 1.5–2hrs depending on size. Then 240°C for 20–25 min until the skin blisters and shatters. Don't cover it at any point.\u003cbr\u003e\n\u003cstrong\u003ePan-rendered:\u003c\/strong\u003e Slice into 2–3cm strips. Place skin-side down in a cold pan with a touch of oil. Bring heat up slowly to render the fat. Flip when the skin is deep golden. Season with flaky salt.\u003cbr\u003e\n\u003cstrong\u003eAsian braise:\u003c\/strong\u003e Soy, rice wine, ginger, star anise, a little sugar. Low and slow for 3 hours. Finish in a hot oven for colour and glaze.\u003c\/p\u003e\n\n\u003ch3\u003eServes\u003c\/h3\u003e\n\u003cp\u003e800g — 3–4 serves. 1.2kg — 5–6 serves. Leftovers are excellent sliced cold.\u003c\/p\u003e\n\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eArrives frozen and vacuum-sealed. Thaw in the refrigerator (24–48hrs). Pat the skin completely dry before cooking — moisture is the enemy of crackling.\u003c\/p\u003e","brand":"Banksia Springs Farm","offers":[{"title":"450 g – 549 g","offer_id":53469466034465,"sku":"BSF-PORK-BELLY-450","price":17.0,"currency_code":"AUD","in_stock":true},{"title":"550 g – 649 g","offer_id":53469466067233,"sku":"BSF-PORK-BELLY-550","price":20.4,"currency_code":"AUD","in_stock":true},{"title":"650 g – 749 g","offer_id":53469466100001,"sku":"BSF-PORK-BELLY-650","price":23.8,"currency_code":"AUD","in_stock":true},{"title":"750 g – 849 g","offer_id":53469466132769,"sku":"BSF-PORK-BELLY-750","price":27.2,"currency_code":"AUD","in_stock":true},{"title":"850 g – 949 g","offer_id":53469466165537,"sku":"BSF-PORK-BELLY-850","price":30.6,"currency_code":"AUD","in_stock":true},{"title":"950 g – 1.05 kg","offer_id":53469466198305,"sku":"BSF-PORK-BELLY-950","price":34.0,"currency_code":"AUD","in_stock":true},{"title":"1.05 kg – 1.15 kg","offer_id":53469466231073,"sku":"BSF-PORK-BELLY-1050","price":37.4,"currency_code":"AUD","in_stock":true},{"title":"1.15 kg – 1.25 kg","offer_id":53469466263841,"sku":"BSF-PORK-BELLY-1150","price":40.8,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0978\/7965\/4689\/files\/bsf-pork-belly-skin-on.jpg?v=1792681896"},{"product_id":"pork-shoulder","title":"Pork Shoulder","description":"\u003ch2\u003ePork Shoulder — The Pulled Pork Cut That Earns Its Reputation\u003c\/h2\u003e\n\n\u003cp\u003ePork shoulder is built for the long cook. It's the most worked muscle on the pig, laced with intramuscular fat and connective tissue that renders into something extraordinary over low, steady heat. Our pigs are raised outdoors on our family's Granite Belt farms, where they root, range, and develop the kind of fat structure that makes a slow-cooked shoulder worth eating. There's a reason pulled pork became famous. The quality of the starting cut is everything.\u003c\/p\u003e\n\n\u003cp\u003eThis is the cut for a Saturday afternoon project. It doesn't need your attention — it needs your patience. Set it in the oven or on the smoker, walk away, and come back to meat that pulls with two forks and carries enough natural flavour that you don't need to bury it in sauce (though you can). It also freezes beautifully after pulling, which makes it excellent for batch cooking.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the Farm\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003ePasture-raised pork from our family's Granite Belt farms\u003c\/li\u003e\n  \u003cli\u003eNo added hormones or antibiotics — ever\u003c\/li\u003e\n  \u003cli\u003eHigh intramuscular fat content — self-bastes over long cooks and stays moist throughout\u003c\/li\u003e\n  \u003cli\u003eExcellent for batch cooking — pulled pork freezes in portions for months\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCook It Right\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003ePulled Pork (oven, low and slow):\u003c\/strong\u003e Score the skin or fat cap in a crosshatch pattern. Rub generously with salt, brown sugar, smoked paprika, garlic powder, cumin, and black pepper. Place skin-side up on a rack in a roasting dish with 200ml apple cider or stock below. Roast uncovered at 150°C for 5–6 hours (1.5kg) or 7 hours (2kg) until the internal temp reaches 90–95°C and the meat pulls easily. Shred with two forks directly in the roasting dish. Serve on soft rolls with slaw and your choice of BBQ sauce.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eSmoker \/ Kettle BBQ:\u003c\/strong\u003e Apply rub the night before. Smoke at 110–120°C with hickory or apple wood for 8–10 hours until internal temp reaches 90–95°C. Rest in foil for 30–45 minutes before pulling.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eSlow Cooker:\u003c\/strong\u003e Season and brown on all sides first. Cook on LOW for 9–10 hours until completely tender. Drain excess liquid, shred, then return to the cooker with a little of the cooking liquid to keep it moist.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eServes:\u003c\/strong\u003e 6–8 (1.5kg) | 8–10 (2kg)\u003cbr\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate up to 3 days | Freeze up to 12 months\u003c\/p\u003e","brand":"Banksia Springs Farm","offers":[{"title":"1.5 kg – 1.75 kg","offer_id":53469466919201,"sku":"BSF-PORK-SHOULDER-1500","price":52.0,"currency_code":"AUD","in_stock":true},{"title":"1.75 kg – 2 kg","offer_id":53469466951969,"sku":"BSF-PORK-SHOULDER-1750","price":60.0,"currency_code":"AUD","in_stock":true},{"title":"2 kg – 2.25 kg","offer_id":53469466984737,"sku":"BSF-PORK-SHOULDER-2000","price":68.0,"currency_code":"AUD","in_stock":true},{"title":"2.25 kg – 2.5 kg","offer_id":53469467017505,"sku":"BSF-PORK-SHOULDER-2250","price":76.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0978\/7965\/4689\/files\/bsf-pork-shoulder.jpg?v=1792681901"},{"product_id":"pork-ribs","title":"USA Pork Rib Rack","description":"\u003ch2\u003eUSA Pork Rib Rack — Low, Slow, and Worth Every Hour\u003c\/h2\u003e\n\n\u003cp\u003eGood pork ribs start before the smoker or the oven ever gets switched on — they start with how the pig was raised. Our pigs live outside on the Banksia Springs property, rooting and ranging the way pigs are supposed to, which builds the fat structure and muscle texture that makes ribs worth the cook time. These are meaty ribs with good coverage on the bone — not the thin, picked-over racks that show up in supermarket trays.\u003c\/p\u003e\n\n\u003cp\u003eRibs are low-and-slow food. They don't respond to shortcuts. Give them 3 hours in the oven or 4–5 on the smoker and they come back to you with meat that barely needs the bone — it's already letting go. Sticky glaze optional; great rib flavour is not.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the Farm\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003ePasture-raised pork from our family's Granite Belt farms\u003c\/li\u003e\n  \u003cli\u003eNo added hormones or antibiotics — ever\u003c\/li\u003e\n  \u003cli\u003eWell-meated racks — not factory-thin, worth the cook time\u003c\/li\u003e\n  \u003cli\u003eNatural fat structure from outdoor-raised pigs — renders beautifully at low temperature\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCook It Right\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003eOven (3-2-1 method — most reliable):\u003c\/strong\u003e Remove the membrane from the back of the rack. Season generously with your dry rub of choice (brown sugar, smoked paprika, garlic powder, salt, black pepper is a solid starting point). Wrap tightly in foil. Bake at 150°C for 2.5–3 hours. Open the foil, brush with your glaze, and return to a 200°C oven uncovered for 20–30 minutes until sticky and caramelised. Rest 10 minutes before cutting between bones.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eSmoker \/ Kettle BBQ:\u003c\/strong\u003e Apply rub and leave uncovered in the fridge overnight. Smoke at 110–120°C with fruit wood (apple, cherry) for 4–5 hours until the bones pull back by 5–10mm. Glaze and cook for a final 30 minutes over slightly higher heat. Internal temp at the thickest point should reach 90–95°C.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eSlow Cooker + Grill Finish:\u003c\/strong\u003e Season and cook in the slow cooker on LOW for 7–8 hours. Transfer to a foil-lined tray, brush with glaze, and finish under a hot grill for 5–8 minutes per side until sticky. The simplest path to fall-off-the-bone ribs.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eServes:\u003c\/strong\u003e 2–3 per rack\u003cbr\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate up to 3 days | Freeze up to 12 months\u003c\/p\u003e","brand":"Banksia Springs Farm","offers":[{"title":"500 g – 549 g","offer_id":54323312230689,"sku":"BSF-PORK-RIBS-500","price":14.7,"currency_code":"AUD","in_stock":true},{"title":"600 g – 649 g","offer_id":54323312263457,"sku":"BSF-PORK-RIBS-600","price":17.5,"currency_code":"AUD","in_stock":true},{"title":"650 g – 699 g","offer_id":54323312296225,"sku":"BSF-PORK-RIBS-650","price":18.9,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0978\/7965\/4689\/files\/bsf-pork-ribs.jpg?v=1792681912"},{"product_id":"pork-sausages","title":"Pork Sausages","description":"\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Banksia Springs pastured, organically fed pork, Celtic sea salt, Australian spray-free black pepper, organic coconut flour.\u003c\/p\u003e\n\u003cp\u003eOur pork sausages are made from pasture-raised pork — pigs that have lived outdoors on the Banksia Springs property, rooting and ranging as pigs should. What that means in the sausage is fat that's been properly distributed through naturally developed muscle — which is why these sausages actually taste like something. Seasoned simply, cased in natural casings, and made without fillers or flavour technology. Just pork sausages, done properly.\u003c\/p\u003e\n\n\u003cp\u003eThese are the kind of sausages that make a simple dinner worth sitting down for. Six to a pack at 700g — the right weight for a family BBQ or a weekend breakfast that carries the morning. They're also excellent sliced into a pasta sauce, wrapped in bacon and roasted, or split lengthways and grilled flat for a burger-style sandwich.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the Farm\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003ePasture-raised pork from our family's Granite Belt farms\u003c\/li\u003e\n  \u003cli\u003eNo added hormones or antibiotics — ever\u003c\/li\u003e\n  \u003cli\u003eNo fillers or artificial flavourings — just pork and seasoning\u003c\/li\u003e\n  \u003cli\u003eNatural casings — proper snap, proper texture\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCook It Right\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003eBBQ (recommended):\u003c\/strong\u003e Cook over medium heat, not high — patience is the secret to a sausage that's browned all over without splitting. Turn every 2–3 minutes for 12–15 minutes until deeply coloured and cooked through. Don't pierce. Rest 2 minutes before serving.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ePan-Fry:\u003c\/strong\u003e Start in a cold pan with a splash of oil over medium heat. Brings up the temperature gradually, renders the fat properly, and avoids splitting. Turn regularly for 12–15 minutes. For extra richness, add a knob of butter in the last 2 minutes and let it foam around the sausages.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOven Bake:\u003c\/strong\u003e Place on a rack over a lined tray at 180°C for 20–25 minutes, turning once at the halfway mark. Finish under the grill for 2–3 minutes for colour. Good method for batch cooking without babysitting the stove.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eServes:\u003c\/strong\u003e 3–6 (6 sausages per pack at 700g)\u003cbr\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate up to 3 days | Freeze up to 12 months\u003c\/p\u003e","brand":"Banksia Springs Farm","offers":[{"title":"550 g – 599 g","offer_id":53469465182497,"sku":"BSF-PORK-SAUS-550","price":17.2,"currency_code":"AUD","in_stock":true},{"title":"600 g – 649 g","offer_id":53469465215265,"sku":"BSF-PORK-SAUS-600","price":18.8,"currency_code":"AUD","in_stock":true},{"title":"650 g – 699 g","offer_id":53469465248033,"sku":"BSF-PORK-SAUS-650","price":20.2,"currency_code":"AUD","in_stock":true},{"title":"700 g – 749 g","offer_id":53469465280801,"sku":"BSF-PORK-SAUS-700","price":21.8,"currency_code":"AUD","in_stock":true},{"title":"2 kg multipack (3 packs)","offer_id":53469465313569,"sku":"BSF-PORK-SAUS-2KG","price":55.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0978\/7965\/4689\/files\/bsf-pork-sausages_af54b673-df91-4a71-802e-65ee0f13fec8.jpg?v=1792710526"},{"product_id":"pork-fillet","title":"Pork Fillet","description":"\u003ch2\u003ePork Fillet — The Most Tender Cut on the Pig\u003c\/h2\u003e\n\n\u003cp\u003ePork fillet — also called tenderloin — is exactly what the name suggests: the tenderest muscle on the animal, tucked along the spine where it does almost no work. It's lean, fine-grained, and cooks fast. Too fast, if you're not careful — this is a cut that punishes overcooking and rewards confidence. Get the pan properly hot, sear it hard, give it the right amount of time, rest it well, and you'll have one of the most elegant things our pigs produce. Our pork is pasture-raised on the Banksia Springs property in the Granite Belt, which gives even this mild, lean cut a genuine depth of flavour.\u003c\/p\u003e\n\n\u003cp\u003ePork fillet suits weeknight cooking — it's ready in under 20 minutes from start to plate — but it's elegant enough for a dinner party. Stuff it, wrap it in bacon, slice it into medallions, or roast it whole. It pairs well with acidic elements (apple, mustard, citrus) that cut through the richness and lift the mild pork flavour.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the Farm\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003ePasture-raised pork from our family's Granite Belt farms\u003c\/li\u003e\n  \u003cli\u003eNo added hormones or antibiotics — ever\u003c\/li\u003e\n  \u003cli\u003eLeanest, most tender cut on the pig — versatile and quick to cook\u003c\/li\u003e\n  \u003cli\u003eNaturally mild flavour — excellent with bold sauces and seasonings\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCook It Right\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003ePan-Sear + Oven Finish (recommended):\u003c\/strong\u003e Trim any silver skin — it toughens under heat. Season all over with salt, pepper, and a rub of your choice (fennel, garlic, and smoked paprika works well). Sear in a hot, oiled pan on all sides until browned — about 2 minutes per side. Transfer to a 190°C oven for 10–12 minutes until internal temp reaches 63–65°C. Rest 5 minutes, then slice diagonally.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eBacon-Wrapped:\u003c\/strong\u003e Wrap tightly in rashers of streaky bacon, securing with toothpicks. Sear in a pan to crisp the bacon, then roast at 190°C for 15–18 minutes until cooked through. The bacon self-bastes the lean fillet and prevents dryness.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eMedallions in a Pan Sauce:\u003c\/strong\u003e Slice into 4cm medallions, flatten slightly with your palm. Sear hard in a hot pan — 2 minutes per side. Remove and rest. Deglaze pan with apple cider or white wine, add a splash of cream and a teaspoon of Dijon mustard. Reduce until syrupy. Spoon over the medallions.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eServes:\u003c\/strong\u003e 2–3 (500g) | 3–4 (600g)\u003cbr\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate up to 3 days | Freeze up to 12 months\u003c\/p\u003e","brand":"Banksia Springs Farm","offers":[{"title":"450 g – 499 g","offer_id":53469466296609,"sku":"BSF-PORK-FILLET-450","price":21.4,"currency_code":"AUD","in_stock":true},{"title":"500 g – 549 g","offer_id":53469466329377,"sku":"BSF-PORK-FILLET-500","price":23.6,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0978\/7965\/4689\/files\/bsf-pork-fillet.jpg?v=1792681917"},{"product_id":"pork-loin-medallion-steaks","title":"Pork Loin Medallion Steaks","description":"\u003ch2\u003ePork Loin Medallion Steaks — The Quick Weeknight Steak That Delivers\u003c\/h2\u003e\n\n\u003cp\u003eLoin medallions are cut from the same muscle as the loin roast — lean, clean, and fine-grained — but portioned into individual steaks for fast, weeknight cooking. Two per pack, with enough weight to be a proper meal without being excessive. Our pigs are raised outdoors on the Banksia Springs property in the Granite Belt, which means the flesh is properly coloured and flavoured — no pale, watery supermarket pork here. These medallions pan-fry in under 10 minutes and make a genuinely good plate of food with very little effort.\u003c\/p\u003e\n\n\u003cp\u003eThe key with a lean cut like this is heat and resting. Get the pan properly hot before the pork goes in, don't move it for the first 2 minutes, and give it 3–4 minutes on the other side. Let it rest before you cut it. That's the whole method. Add a pan sauce if you want something more, but it doesn't need one.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the Farm\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003ePasture-raised pork from our family's Granite Belt farms\u003c\/li\u003e\n  \u003cli\u003eNo added hormones or antibiotics — ever\u003c\/li\u003e\n  \u003cli\u003eLean loin cut — high protein, low fuss, quick to cook\u003c\/li\u003e\n  \u003cli\u003eTwo medallions per pack — ready-portioned for two servings\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCook It Right\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003ePan-Fry (the right way):\u003c\/strong\u003e Bring medallions to room temperature. Pat dry. Season both sides with salt and pepper. Heat a heavy pan with a little oil until smoking. Place medallions in the pan and don't touch them for 2 minutes. Flip and cook another 3 minutes. Internal temp should reach 65–68°C. Rest 3 minutes on a warm plate before serving. Finish with a squeeze of lemon or a knob of butter.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ePan Sauce to Finish:\u003c\/strong\u003e After removing the medallions to rest, deglaze the pan with a splash of white wine or apple cider. Scrape up the fond from the bottom. Add 50ml cream and a teaspoon of wholegrain mustard. Reduce for 2 minutes. Spoon over the rested pork.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eBBQ:\u003c\/strong\u003e Cook on medium-high direct heat, 3 minutes per side. Don't press down on the steak. Rest before serving. Goes well alongside grilled vegetables and a squeeze of lemon.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eServes:\u003c\/strong\u003e 2 (both packs — 300g or 450g, 2 medallions each)\u003cbr\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate up to 3 days | Freeze up to 12 months\u003c\/p\u003e","brand":"Banksia Springs Farm","offers":[{"title":"300 g – 349 g","offer_id":54323311477025,"sku":"BSF-PORK-MEDALLION-300","price":11.7,"currency_code":"AUD","in_stock":true},{"title":"350 g – 399 g","offer_id":53469465903393,"sku":"BSF-PORK-MEDALLION-350","price":13.5,"currency_code":"AUD","in_stock":true},{"title":"400 g – 449 g","offer_id":53469465936161,"sku":"BSF-PORK-MEDALLION-400","price":15.3,"currency_code":"AUD","in_stock":true},{"title":"450 g – 499 g","offer_id":53469465968929,"sku":"BSF-PORK-MEDALLION-450","price":17.1,"currency_code":"AUD","in_stock":true},{"title":"550 g – 599 g","offer_id":54323311509793,"sku":"BSF-PORK-MEDALLION-550","price":20.7,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0978\/7965\/4689\/files\/bsf-pork-loin-medallion-steaks.jpg?v=1792681923"},{"product_id":"smoked-pork-sausages","title":"Smoked Pork Sausages","description":"\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Banksia Springs pastured, organically fed pork, Celtic sea salt, Australian spray-free black pepper, caraway seeds, ground nutmeg.\u003c\/p\u003e\n\u003cp\u003eThese are our pork sausages taken one step further — slow-smoked to add a layer of depth that you can't fake and can't hurry. Made from our own pasture-raised pork, seasoned and then properly smoked (not smoke-flavoured, not liquid smoke — actually smoked), these sausages have a richer, more complex character than the fresh variety. They're the ones we bring out when the BBQ is already running and we want something that stands up to being the centrepiece of the meal.\u003c\/p\u003e\n\n\u003cp\u003eThe smoking process also means they hold up better to aggressive heat — the protein has already begun firming through the smoke cure, so they're less likely to split on a hot grill. They're exceptional with eggs and toast on a weekend morning, excellent alongside sauerkraut, and perfectly at home in a pan with caramelised onions and grainy mustard.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the Farm\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003ePasture-raised pork from our family's Granite Belt farms\u003c\/li\u003e\n  \u003cli\u003eNo added hormones or antibiotics — ever\u003c\/li\u003e\n  \u003cli\u003eProperly smoked — real smoke, not artificial flavour\u003c\/li\u003e\n  \u003cli\u003eFirmer texture from the smoking process — holds up beautifully on the grill\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCook It Right\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003eBBQ (recommended):\u003c\/strong\u003e These can handle higher heat than fresh sausages. Grill on medium-high, turning every 2 minutes for 8–10 minutes total. The exterior will char beautifully and the interior is already partially cooked through the smoke process — just finish them to 70°C internal.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ePan-Fry:\u003c\/strong\u003e Slice diagonally into 2–3cm pieces and fry in a hot pan with a little oil until browned on each cut face. Excellent served with caramelised onion over mash, or alongside fried eggs and toast.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eSlow-Cooked in a Casserole:\u003c\/strong\u003e Brown first, then add to a pot with white beans, crushed tomatoes, chicken stock, garlic, and fresh thyme. Simmer on low for 40 minutes. The sausages hold their shape and add serious smoke depth to the braising liquid.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eServes:\u003c\/strong\u003e 2 (300g) | 2–3 (400g)\u003cbr\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate up to 5 days (smoked\/cured) | Freeze up to 12 months\u003c\/p\u003e","brand":"Banksia Springs Farm","offers":[{"title":"250 g – 299 g","offer_id":53469465641249,"sku":"BSF-PORK-SAUSSMOKED-250","price":11.0,"currency_code":"AUD","in_stock":true},{"title":"300 g – 349 g","offer_id":53469465674017,"sku":"BSF-PORK-SAUSSMOKED-300","price":13.0,"currency_code":"AUD","in_stock":true},{"title":"350 g – 399 g","offer_id":53469465706785,"sku":"BSF-PORK-SAUSSMOKED-350","price":15.0,"currency_code":"AUD","in_stock":true},{"title":"400 g – 449 g","offer_id":54323315081505,"sku":"BSF-PORK-SAUSSMOKED-400","price":17.0,"currency_code":"AUD","in_stock":true},{"title":"450 g – 499 g","offer_id":54323315114273,"sku":"BSF-PORK-SAUSSMOKED-450","price":19.0,"currency_code":"AUD","in_stock":true},{"title":"500 g – 549 g","offer_id":54323315147041,"sku":"BSF-PORK-SAUSSMOKED-500","price":21.0,"currency_code":"AUD","in_stock":true},{"title":"550 g – 599 g","offer_id":54323315179809,"sku":"BSF-PORK-SAUSSMOKED-550","price":23.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0978\/7965\/4689\/files\/bsf-smoked-pork-sausages_66824978-008a-41c4-901a-e1b7bb2532ee.jpg?v=1792710532"},{"product_id":"pork-bones-soup-broth","title":"Pork Bones — Soup \u0026 Broth","description":"\u003ch2\u003ePork Bones — Soup \u0026amp; Broth — The Foundation of Proper Stock\u003c\/h2\u003e\n\n\u003cp\u003eA good bone broth starts with the right bones — and these are the right bones. Our pork soup bones come from pasture-raised animals that have spent their whole lives outdoors on the Banksia Springs property, which means the connective tissue, marrow, and mineral content that make a broth genuinely nourishing are all present and accounted for. Simmer them low and slow for 8–12 hours and you'll pull a deep, golden stock with real body — the kind that gels properly in the fridge, which tells you there's actual collagen in there, not just salted water.\u003c\/p\u003e\n\n\u003cp\u003eThese are a nose-to-tail product we're proud to offer. Nothing goes to waste on this farm. Whether you're making a simple base stock for soups and risotto, a rich ramen broth, or a bone broth to drink straight, these bones are your starting point. Exceptional value — the kind of flavour most people can't get from supermarket stock in a carton.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the Farm\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003ePasture-raised pork from our family's Granite Belt farms\u003c\/li\u003e\n  \u003cli\u003eNo added hormones or antibiotics — ever\u003c\/li\u003e\n  \u003cli\u003eNose-to-tail product — nothing wasted, everything used\u003c\/li\u003e\n  \u003cli\u003eHigh collagen content — properly made broth will gel solid in the fridge\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCook It Right\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003eBasic Pork Bone Broth:\u003c\/strong\u003e Roast bones first — spread on a tray at 200°C for 30–40 minutes until well browned. This step adds depth of colour and flavour you can't skip. Transfer to a large pot with cold water to cover, a splash of apple cider vinegar (helps extract minerals), onion, garlic, celery, and bay leaves. Bring to a simmer — never a rolling boil. Skim the grey foam in the first 15 minutes. Simmer on the lowest possible heat for 8–12 hours. Strain through a fine-mesh sieve. Season with salt. Refrigerate — the fat cap will set solid on top and can be removed if desired. The broth will gel underneath.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eSlow Cooker Broth:\u003c\/strong\u003e Roast bones first. Add to slow cooker with aromatics, vinegar, and water to cover. Cook on LOW for 18–24 hours. The long cook is the key — more extraction, more collagen, more flavour.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eRamen Base:\u003c\/strong\u003e Use a larger quantity of bones (1kg+) and cook at a vigorous simmer for 4–6 hours. This emulsifies the fat into the stock, producing the rich, milky tonkotsu-style broth. Finish with soy sauce, mirin, and sesame oil.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eYield:\u003c\/strong\u003e Approximately 2–3 litres of stock per pack\u003cbr\u003e\n\u003cstrong\u003eStorage (stock):\u003c\/strong\u003e Refrigerate up to 5 days | Freeze up to 6 months\u003c\/p\u003e","brand":"Banksia Springs Farm","offers":[{"title":"Approx 3 kg","offer_id":53469467509025,"sku":"BSF-PORK-BONES-3KG","price":5.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0978\/7965\/4689\/files\/bsf-pork-bones-soup-broth_4bdf6dd0-27d1-49b4-93ed-000bb3bf5d1f.jpg?v=1792710519"},{"product_id":"pork-skin-for-crackling","title":"Pork Skin — For Crackling","description":"\u003ch2\u003ePork Skin — For Crackling — The Simplest, Greatest Snack\u003c\/h2\u003e\n\n\u003cp\u003ePure pork skin, sourced from our own pasture-raised pigs. That's it. What you do with it is up to you, but we'll give you the method for turning it into the crunchiest, most satisfying crackling you've had outside of a good roast. The secret to great crackling is the quality of the skin and the technique — and you're already ahead on quality. Our pigs live outdoors and develop a thicker, more natural skin than factory-raised animals, which means it renders and blisters the way crackling is supposed to.\u003c\/p\u003e\n\n\u003cp\u003eThis is also the most economical product in our range — we believe in using every part of the animal, and the skin is too good to discard. Whether you're topping a pork belly roast, making chicharrones, or adding texture to a dish, this is the starting point. At a dollar or two, it's the best value thing we sell.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the Farm\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003ePasture-raised pork from our family's Granite Belt farms\u003c\/li\u003e\n  \u003cli\u003eNo added hormones or antibiotics — ever\u003c\/li\u003e\n  \u003cli\u003eNose-to-tail product — nothing goes to waste at Banksia Springs\u003c\/li\u003e\n  \u003cli\u003eNaturally thick skin from outdoor-raised pigs — blisters and crisps better than factory skin\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCook It Right\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003ePerfect Oven Crackling:\u003c\/strong\u003e Score the skin in a tight crosshatch with a sharp knife — 1cm intervals, cutting through the skin but not deep into the fat. Pat completely dry with paper towels. Rub generously with fine salt, working it into every score. Leave uncovered in the fridge for at least 4 hours (overnight is better) to dry out further. Place on a rack over a tray. Roast at 230°C for 25–30 minutes, watching carefully. The skin will blister, bubble, and turn deep golden. Once crackling is set, it won't soften — but it can burn. Allow to cool 5 minutes before breaking into pieces.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eChicharrones (stovetop deep-fry):\u003c\/strong\u003e Cut skin into 3x3cm squares. Boil for 30 minutes until softened. Drain and dry thoroughly on a rack overnight. Deep-fry in neutral oil at 200°C in small batches — they'll puff dramatically in 30–60 seconds. Drain on paper towel and season immediately with salt and your choice of spices (smoked paprika, lime, chilli).\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ePan Crackling:\u003c\/strong\u003e Cut into thin strips. Place skin-side down in a cold heavy pan. Bring to medium-high heat. Press flat with a weight (another pan works). Cook 8–10 minutes until golden and crisp. Season and serve as a snack or garnish.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eServes:\u003c\/strong\u003e As a snack — 2–4 per pack | As a garnish — many more\u003cbr\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate up to 5 days | Freeze up to 6 months\u003c\/p\u003e","brand":"Banksia Springs Farm","offers":[{"title":"Approx 300 g","offer_id":53469467410721,"sku":"BSF-PORK-SKIN-300","price":2.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0978\/7965\/4689\/files\/bsf-pork-skin-for-crackling.jpg?v=1792681928"},{"product_id":"pork-mince","title":"Pork Mince","description":"\u003cp\u003ePasture-raised pork mince — clean, well-balanced fat-to-lean ratio. From Banksia Springs pigs raised outdoors on the Granite Belt.\u003c\/p\u003e","brand":"Banksia Springs Farm","offers":[{"title":"450 g – 499 g","offer_id":53469465018657,"sku":"BSF-PORK-MINCE-450","price":14.2,"currency_code":"AUD","in_stock":true},{"title":"500 g – 549 g","offer_id":53469465051425,"sku":"BSF-PORK-MINCE-500","price":15.8,"currency_code":"AUD","in_stock":true},{"title":"550 g – 599 g","offer_id":53469465084193,"sku":"BSF-PORK-MINCE-550","price":17.2,"currency_code":"AUD","in_stock":true},{"title":"600 g – 649 g","offer_id":53469465116961,"sku":"BSF-PORK-MINCE-600","price":18.8,"currency_code":"AUD","in_stock":true},{"title":"650 g – 699 g","offer_id":53469465149729,"sku":"BSF-PORK-MINCE-650","price":20.2,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0978\/7965\/4689\/files\/bsf-pork-mince.jpg?v=1788813292"},{"product_id":"pork-fat","title":"Pork Fat","description":"\u003cp\u003ePasture-raised pork fat — sold in roughly 800 g to 1 kg packs, ready to render into lard.\u003c\/p\u003e","brand":"Banksia Springs Farm","offers":[{"title":"800 g – 1 kg, minced (for lard)","offer_id":53469467443489,"sku":"BSF-PORK-FAT-1KG","price":10.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0978\/7965\/4689\/files\/bsf-pork-fat.jpg?v=1792681934"},{"product_id":"smoked-hocks","title":"Smoked Hocks","description":"\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Banksia Springs pastured, organically fed pork, Celtic sea salt.\u003c\/p\u003e\n\u003cp\u003ePasture-raised pork hocks, slow-smoked. A small one adds incredible depth to a pot of beans, lentils, soup or split-pea stew.\u003c\/p\u003e","brand":"Banksia Springs Farm","offers":[{"title":"500 g – 549 g","offer_id":54323312853281,"sku":"BSF-PORK-HOCK-500","price":11.6,"currency_code":"AUD","in_stock":true},{"title":"1 kg – 1.05 kg","offer_id":54323312886049,"sku":"BSF-PORK-HOCK-1000","price":22.6,"currency_code":"AUD","in_stock":true},{"title":"1.15 kg – 1.2 kg","offer_id":54323312918817,"sku":"BSF-PORK-HOCK-1150","price":25.9,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0978\/7965\/4689\/files\/bsf-smoked-hocks.jpg?v=1792681939"},{"product_id":"bacon-bones","title":"Bacon Bones","description":"\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Banksia Springs pastured, organically fed pork, Celtic sea salt.\u003c\/p\u003e\n\u003cp\u003eSmoked bacon bones — the meaty trim left after our bacon is cut. Throw a pack in with a pot of split peas, beans or a slow-cooked broth and you'll know exactly what they're for.\u003c\/p\u003e","brand":"Banksia Springs Farm","offers":[{"title":"Approx 1 kg","offer_id":53469465870625,"sku":"BSF-PORK-BACONBONES-1KG","price":5.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0978\/7965\/4689\/files\/bsf-bacon-bones.jpg?v=1792681945"},{"product_id":"american-spare-ribs","title":"Spare Ribs","description":"\u003cp\u003ePork spare ribs cut from the belly — long, meaty and built for low-and-slow BBQ. Pasture-raised at Banksia Springs.\u003c\/p\u003e","brand":"Banksia Springs Farm","offers":[{"title":"500 g – 549 g","offer_id":54323315966241,"sku":"BSF-PORK-SPARERIBS-500","price":17.9,"currency_code":"AUD","in_stock":true},{"title":"550 g – 599 g","offer_id":54323315999009,"sku":"BSF-PORK-SPARERIBS-550","price":19.6,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0978\/7965\/4689\/files\/bsf-american-spare-ribs-card.jpg?v=1788813309"},{"product_id":"maple-pork-sausages","title":"Maple Pork Sausages","description":"\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Banksia Springs pastured, organically fed pork, organic maple syrup, Celtic sea salt, white pepper, organic coconut flour, ground coriander, ground nutmeg.\u003c\/p\u003e\n\u003cp\u003ePasture-raised pork sausages with a hint of maple — a little sweet, a little smoky on the pan. Great for breakfast.\u003c\/p\u003e","brand":"Banksia Springs Farm","offers":[{"title":"550 g – 599 g","offer_id":53469465379105,"sku":"BSF-PORK-SAUSMAPLE-550","price":17.2,"currency_code":"AUD","in_stock":true},{"title":"600 g – 649 g","offer_id":53469465411873,"sku":"BSF-PORK-SAUSMAPLE-600","price":18.8,"currency_code":"AUD","in_stock":true},{"title":"650 g – 699 g","offer_id":53469465444641,"sku":"BSF-PORK-SAUSMAPLE-650","price":20.2,"currency_code":"AUD","in_stock":true},{"title":"700 g – 749 g","offer_id":53469465477409,"sku":"BSF-PORK-SAUSMAPLE-700","price":21.8,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0978\/7965\/4689\/files\/bsf-maple-pork-sausages_804a63e6-b84e-4ade-9d6b-b4331d7ffb91.jpg?v=1792710503"},{"product_id":"carnivore-pork-sausages","title":"Carnivore Pork Sausages","description":"\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Banksia Springs pastured, organically fed pork, Celtic sea salt.\u003c\/p\u003e\n\u003cp\u003eMade from our own pasture-raised pork and Celtic sea salt, and nothing else: no fillers, no grains, no other seasoning.\nFor anyone eating carnivore, or anyone who just wants a sausage that tastes of pork.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate up to 3 days | Freeze up to 12 months\u003c\/p\u003e","brand":"Banksia Springs Farm","offers":[{"title":"550 g – 599 g","offer_id":53469465510177,"sku":"BSF-PORK-SAUSCARN-550","price":17.2,"currency_code":"AUD","in_stock":true},{"title":"600 g – 649 g","offer_id":53469465542945,"sku":"BSF-PORK-SAUSCARN-600","price":18.8,"currency_code":"AUD","in_stock":true},{"title":"650 g – 699 g","offer_id":53469465575713,"sku":"BSF-PORK-SAUSCARN-650","price":20.2,"currency_code":"AUD","in_stock":true},{"title":"700 g – 749 g","offer_id":53469465608481,"sku":"BSF-PORK-SAUSCARN-700","price":21.8,"currency_code":"AUD","in_stock":true},{"title":"750 g – 799 g","offer_id":54320123216161,"sku":"BSF-PORK-SAUSCARN-750","price":23.2,"currency_code":"AUD","in_stock":true},{"title":"800 g – 849 g","offer_id":54320123248929,"sku":"BSF-PORK-SAUSCARN-800","price":24.8,"currency_code":"AUD","in_stock":true},{"title":"850 g – 899 g","offer_id":54320123281697,"sku":"BSF-PORK-SAUSCARN-850","price":26.2,"currency_code":"AUD","in_stock":true},{"title":"900 g – 949 g","offer_id":54320123314465,"sku":"BSF-PORK-SAUSCARN-900","price":27.8,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0978\/7965\/4689\/files\/bsf-carnivore-pork-sausages.jpg?v=1782718229"},{"product_id":"plain-middle-bacon","title":"Plain Middle Bacon","description":"\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Banksia Springs pastured, organically fed pork, Celtic sea salt.\u003c\/p\u003e\n\u003cp\u003eMiddle bacon — nitrite-free, cured with Celtic sea salt. From pasture-raised Banksia Springs pork belly, slow-cured and cold-smoked.\u003c\/p\u003e","brand":"Banksia Springs Farm","offers":[{"title":"200 g – 249 g","offer_id":54323310199073,"sku":"BSF-BACON-PLAINMID-200","price":9.0,"currency_code":"AUD","in_stock":true},{"title":"300 g – 349 g","offer_id":53469467574561,"sku":"BSF-BACON-PLAINMID-300","price":13.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0978\/7965\/4689\/files\/bsf-plain-middle-bacon_4ad18828-1ce1-4a57-af78-3deb3e0dec5a.jpg?v=1789172152"},{"product_id":"plain-shoulder-bacon","title":"Plain Shoulder Bacon","description":"\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Banksia Springs pastured, organically fed pork, Celtic sea salt.\u003c\/p\u003e\n\u003cp\u003eShoulder bacon — nitrite-free, cured with Celtic sea salt. Leaner than middle, with deeper flavour. From pasture-raised Banksia Springs pork shoulder.\u003c\/p\u003e","brand":"Banksia Springs Farm","offers":[{"title":"150 g – 199 g","offer_id":53469467672865,"sku":"BSF-BACON-PLAINSHLD-150","price":6.1,"currency_code":"AUD","in_stock":true},{"title":"200 g – 249 g","offer_id":53469467705633,"sku":"BSF-BACON-PLAINSHLD-200","price":7.9,"currency_code":"AUD","in_stock":true},{"title":"250 g – 299 g","offer_id":53469467738401,"sku":"BSF-BACON-PLAINSHLD-250","price":9.6,"currency_code":"AUD","in_stock":true},{"title":"300 g – 349 g","offer_id":53469467771169,"sku":"BSF-BACON-PLAINSHLD-300","price":11.4,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0978\/7965\/4689\/files\/bsf-plain-shoulder-bacon.jpg?v=1792710514"},{"product_id":"pepper-kiss-middle-bacon","title":"Pepper Kissed Middle Bacon","description":"\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Banksia Springs pastured, organically fed pork, Celtic sea salt, organic coconut sugar, Australian chemical-free pepper.\u003c\/p\u003e\n\u003cp\u003eMiddle bacon — nitrite-free, cured with Celtic sea salt, Australian chemical-free pepper and organic coconut sugar. The Pepper Kissed treatment, on the middle cut.\u003c\/p\u003e","brand":"Banksia Springs Farm","offers":[{"title":"250 g – 299 g","offer_id":53469467803937,"sku":"BSF-BACON-PEPMID-250","price":11.0,"currency_code":"AUD","in_stock":true},{"title":"300 g – 349 g","offer_id":53469467836705,"sku":"BSF-BACON-PEPMID-300","price":13.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0978\/7965\/4689\/files\/bsf-pepper-kiss-middle-bacon_82f569d7-2b41-470f-acf3-1b2ddc7aaf93.jpg?v=1789172160"},{"product_id":"pepper-kiss-shoulder-bacon","title":"Pepper Kissed Shoulder Bacon","description":"\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Banksia Springs pastured, organically fed pork, Celtic sea salt, organic coconut sugar, Australian chemical-free pepper.\u003c\/p\u003e\n\u003cp\u003eShoulder bacon — nitrite-free, cured with Celtic sea salt, Australian chemical-free pepper and organic coconut sugar. The Pepper Kissed treatment, on the leaner shoulder cut.\u003c\/p\u003e","brand":"Banksia Springs Farm","offers":[{"title":"150 g – 199 g","offer_id":53469467935009,"sku":"BSF-BACON-PEPSHLD-150","price":6.1,"currency_code":"AUD","in_stock":true},{"title":"200 g – 249 g","offer_id":53469467967777,"sku":"BSF-BACON-PEPSHLD-200","price":7.9,"currency_code":"AUD","in_stock":true},{"title":"250 g – 299 g","offer_id":53469468000545,"sku":"BSF-BACON-PEPSHLD-250","price":9.6,"currency_code":"AUD","in_stock":true},{"title":"300 g – 349 g","offer_id":53469468033313,"sku":"BSF-BACON-PEPSHLD-300","price":11.4,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0978\/7965\/4689\/files\/bsf-pepper-kiss-shoulder-bacon_ceab878c-9a26-4fa5-bf40-f57118187f1b.jpg?v=1792715547"},{"product_id":"pork-collar-butt","title":"Pork Collar Butt","description":"\u003cp\u003ePasture-raised pork collar (scotch) butt — slice it into steaks, stir-fry it, or cook it low and slow for pulled pork. Marbled, forgiving, full of flavour.\u003c\/p\u003e","brand":"Banksia Springs Farm","offers":[{"title":"1.2 kg – 1.4 kg","offer_id":53469470949665,"sku":"BSF-PORK-COLLAR-1200","price":44.2,"currency_code":"AUD","in_stock":true},{"title":"1.4 kg – 1.6 kg","offer_id":53469470982433,"sku":"BSF-PORK-COLLAR-1400","price":51.0,"currency_code":"AUD","in_stock":true},{"title":"1.6 kg – 1.8 kg","offer_id":53469471015201,"sku":"BSF-PORK-COLLAR-1600","price":57.8,"currency_code":"AUD","in_stock":true},{"title":"1.8 kg – 2 kg","offer_id":53469471047969,"sku":"BSF-PORK-COLLAR-1800","price":64.6,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0978\/7965\/4689\/files\/bsf-pork-collar-butt.jpg?v=1792681950"},{"product_id":"dog-bones","title":"Dog Bones","description":"\u003cp\u003e3 kg of cut-up raw bones for the dog, packed as two 1.5 kg bags. Grass-fed and pasture-raised, same as everything else here.\u003c\/p\u003e","brand":"Banksia Springs Farm","offers":[{"title":"3 kg","offer_id":53469471179041,"sku":"BSF-DOG-BONES-BAG","price":5.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0978\/7965\/4689\/files\/bsf-dog-bones.jpg?v=1792681961"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0978\/7965\/4689\/collections\/Yb1j0Xs.jpg?v=1792838905","url":"https:\/\/banksiaspringsfarm.com\/collections\/pork.oembed","provider":"Banksia Springs","version":"1.0","type":"link"}