Thịt heo
This might be one of Australia’s finest pork selections—farm-sourced, hand-cut, vacuum-sealed and flash-frozen at −35°C. Choose pork belly, spare ribs, collar butt/neck, mince/paste, knuckle/hock, trotters, pork ears and more. Next-day Sydney delivery; $69+ ships free.
▾ Pork Cuts
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Looking for everything in one place? Shop all Meat.
Chinese-Style Pork Rib Strips – Frozen 600g - Spare Rib Pieces
Pre-cut, bone-in pork rib strips tailored for Chinese cooking—perfect for flavour-packed braises, stews and wok dishes. Blast-frozen and tray-sealed to lock in freshness; simply thaw, marinate and cook to tender,...
Kurobuta Berkshire Pork Leg - Frozen (800g-1470g)
Enjoy the rich, naturally sweet flavour of Kurobuta (Berkshire) pork with this frozen pork leg cut—perfect for family roasts, slow braises, or making char siu. The 800g portion offers a...
Frozen Kurobuta Lean Pork (1240g-1370g)
This lean cut of Kurobuta (Berkshire) pork delivers clean, sweet pork flavour with a fine, tender grain. Blast-frozen at peak freshness, it’s a versatile, trim cut that suits quick weeknight...
Frozen Kurobuta Pork Baby Back Ribs (350g-660g)
Enjoy restaurant-quality ribs at home with Frozen Kurobuta Pork Baby Back Ribs. Sourced from Berkshire (Kurobuta) pork, these ribs are prized for fine marbling and a naturally sweet, porky depth....
J&T Food Rolled Pork Belly Shabu Slices 250g - Frozen Pork Belly Rolls for Hot Pot & Shabu Shabu
J&T Food Rolled Pork Belly Shabu Slices bring convenient, restaurant-style pork belly to your home hot pot. Thinly sliced, neatly rolled, and snap-frozen, these 250 g packs cook in seconds...
Thịt Cổ Heo (Pork Neck) Osawa 250 g – đông lạnh, cắt lát cho lẩu & xào
Thịt cổ heo Osawa đông lạnh 250 g, cắt lát mỏng, xen kẽ nạc và mỡ hài hòa, giữ trọn vị ngọt tự nhiên. Osawa Enterprises – nhà nhập khẩu...
Thịt Ba Chỉ Heo Thả Vườn Borrowdale 500 g – ba chỉ heo đông lạnh có da
Thịt ba chỉ heo thả vườn Borrowdale 500 g được cắt miếng vuông, vẫn giữ lớp da giòn sần tự nhiên và đông lạnh nhanh để bảo quản tối ưu...
