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Howdy, thanks for stopping by the MWM Online Store and welcome to my Blog & Country Kitchen Recipes! 

My name is Sara and I live on a farm with my family at Birregurra, Victoria, the heartland of the bountiful regional food hub of the Western District!

My husband Justin & I are the proud owners of the iconic local bespoke Butchery &  Produce store, MidWest Meats which now incorporates the Online "Country Produce Pantry".

I created MWM Online Country Produce Pantry to promote and sell legitimately locally farmed "paddock to plate" ethically & farmed produce to others that are concerned with food source and giving our local farmers credit for their amazing produce.

The produce we sell is produced by my family, my neighbours and reputable farmers in and around Birregurra. 

We have a 100km localism ethos, that keeps the food in the Country Produce Pantry local, fresh and community based.

I have been working in the Meat Industry owning and operating Bespoke Butcheries with my husband Justin, since I completed my studies at Orange Agricultural College back in the "hay" day. Studies which I furthered at Sydney University, and then Queensland University!

My areas of expertise is quite simply FOOD! Farming food, sourcing ethically farmed foods, butchering, preparing & cooking seasonal locally sourced food!

My passion is enjoying quality ingredients with family and friends and knowing others are doing the same.

I believe everyone can afford fresh wholesome food, and the more people that value local food source, the more affordable it will become. 

In order to enjoy food, we need to respect and understand it's many complexities. Once we understand where and how our food is grown, we have a greater ability to prepare amazing delicious meals for family and friends.

This BLOG is designed to give you all the tips and tricks of the trade and have y'all smiling each and every meal!


Have an enquiry about any of my local produce? This email address is being protected from spambots. You need JavaScript enabled to view it.



Stay in touch ~ find out about super deals, cooking tricks & tips & whats been cooking in #mycountrykitchen

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 Congratulations on your fresh produce purchase of quality locally farmed produce from The Western Districts 

Here are some tips on maximising freshness for your delicious farmgate produce.

For some great country cooking recipes please visit the My Country Kitchen tab on the website!

Our best advice is cook, eat & enjoy your favourite produce as soon as it’s delivered.

Your produce been prepared and packed this morning, just for you.

Top Tips for wholesome meat & poultry; 

  1. All fresh meat & poultry can be frozen.
  2. Our packaging can occasionally prevent frozen items from thawing depending on when you open your Butcher Box. If the frozen items are still frozen get them straight into the freezer. Typical items include Chicken Kievs & pies.
  3. We do not recommend freezing products with pastry on them, they are one of the first meals you should cook & enjoy. Our pastry is made fresh and like all fresh pastry should be consumed within 3 days. Whilst we don't recommend freezing pastry it can be done with a minimal loss of flavour. Some of our produce using fresh locally hand made pastry are our hand made Sausage Rolls, Chicken Kevingtons & Wellingtons. 
  4. Crovaced boneless products last 2 weeks in the fridge, as long as your fridge is maintaining a constant temperature and its seals are in working order.
  5. We recommend using cryovaced red meat products with the bone in, within 8 days
  6. Our minced meats have no preservatives. Freeze or use within 24 hours, even if cryovaced.
  7. Poultry, pork and offal product should be consumed or frozen within 24 hours.
  8. Fresh chicken can be taken out of packaging rinsed and put on a china plate with glad wrap, which will gain an extra day from freezing.
  9. Beef and lamb can be marinated. Marinating will preserve the meats an extra 24-48 hours. This is best done when you receive your produce.
  10. Rest cooked meats at least 10 minutes before carving; this ensures your meat is tender, as well as easier to carve.
  11. Meat should be carved across the grain to ensure meat is even more tender, and easier to cut.
  12. Meat must be refrigerated below 40C to avoid spoilage. Test your fridge annually. Most commonly dealing with your fridge seals can solve fridge temperature issues.

Enjoy and please click on individual product descriptions for more advice, tips and tricks for preparation and cooking.



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I have created this wonderful recipe showcasing our artisan Ham Hocks 

We cure and smoke delicious ham hocks in our little Country Butcher Shop seasonally just for you!

Using traditional curing methods highlighting hickory with a double smoke cook, we produce a beautiful range of bacon products, such as Bacon, Ham Hocks & Bacon Chops.
Using local grass fed pigs that are RSPCA approved, our artisan butchers produce a Ham Hock that is not only wonderful for soups and stocks, you can only make it the delicious hero of your dish as featured in my recipe.
Celebrate Bacon Week with us and help reduce imported pigs from causing havoc with our local farming industry.
Embrace Aussie Made Pork, by getting MWM's bacon on your fork. We only stock 100% Australian farmed meats and poultry.
You wil find our wonderful range of artisan house smoked products in our SMALLGOODS section of the online store or just ask in store.
I have also used a raw non smoked Ham Hock for this recipe, if you would like a Ham Hock that has not been smoked "Just Ask", we are bespoke butchers and can cater to all requirements. If purchasing online, simply put your requirements in the Special Requirements Box at check out and BOOM it will happen!


  • 2 Pork Forequarter Ham Hocks
  • 4 tblsp Extra Virgin Olive Oil
  • 4 cloves garlic finely chopped
  • 2 tbsp fresh rosemary leaves
  • 1 tbsp fresh thyme
  • 2 tblsp mustard powder
  • 1 tsp salt
  • cracked black pepper
  • 2 onions diced
  • 2 stalks celery finely chopped
  • 2 carrots finely chopped
  • 2 bay leaves
  • 500mL dark ale or apple cider
  • 400mL chicken or vegetable stock

To Serve:

  • 1 cup apple sauce/purée 
  • seeded mustard


  1. Preheat oven to 220°C.
  2. Score the pork hock rind into 3 sections across the width of the hock with a sharp Stanley knife or simply ask your MWM Butcher to preform this task for you.
  3. Blend the oil, garlic, herbs, mustard, salt and pepper together to form a paste,
  4. Rub each hock generously with the paste.
  5. Place the prepared vegetables and hocks into an oven proof baking dish.
  6. Pour the ale or cider, and the stock over pork in the baking dish.
  7. Place the baking dish into the pre-heated oven for 20 minutes, then reduce the oven temperature to 160°C for 4.5 hours. If the liquid needs topping up, use a little water when necessary.
  8.  Serve crsipy roasted German style pork hock with apple sauce and seeded mustard on a platter for a "Family Style" meal with seasonal vegetables & mash potato.

When I refer to "family style" meals, I am simply referring to meals that you can put on platters and share around the table. This is a wonderful way to enhance time spent with family.




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Each MidWest Ham on the Bone has been hand cured and hickory double smoked in our store to traditional artisan methods.

We only use local Australian Pork unlike other Hams. Did you know over 70% of all Bacon & Ham is imported? Not ours, we've been smoking hams to a traditional method for over 70 years.

Our Hams are available at Christmas & Easter and the rest of the year by special order.

Remember when glazing and baking hams that they are already cooked. You are basically just rendering the fat and cooking the glaze. Cooking the ham for extended periods of time will dry it out and you don't want to do that! You can find my favourite glaze if you Country Christmas Glaze

Step 1

Place ham skin side up. Then run a small sharp knife under the rind around the bottom (opposite end to hock) and each side of the ham to about halfway up. Peel the rind back.

Step 1. Peel skin back 
Step 2

Run the tip of the knife around the bone, on the underside of the ham. Begin to slice on a slight angle down to the bone.

Step 3

Run your knife length-ways along the bone to remove slices. Continue to slice towards the hock.


Step 4

Continue slicing down to the bone, working your way around the ham until you reach about a third of the way up. Remove the bone by making a few short cuts at the joint.


Step 5

To keep your ham fresh, fold rind back over exposed surface, place in a Ham Bag or wrap in a clean sterilised tea towel and store in the fridge. MWM Ham bags are made by our good friends at Australia Pork. These ham bags detail how to use a Ham Bag effectively and hygencially. Simply follow the directions on the Ham Bag and your Ham will last for over a month. I like to make homemade Baked Beans or Soup with the final ham bone and any left over pieces. Hams have been cured, so if they are kept refrigerated and not cut into with they can last up to 6 weeks. 



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Most Aussie Bacon Lovers are unaware that 70% of all bacon sold in Australia is imported. Shocker! This questions freshness, origin ~ including farming and storage practices and consumers dedication to supporting local Aussie produce.

In Australia we have many amazing Aussie Pork Farmers which need our support, and it's not hard folks, they are the best, producing amazing produce year round. As artisan butchers we are continually striving to create a traditional perfect piece of bacon each and every week.  

At MidWest Meats, we only sell 100% locally farmed pork and did you know? Our branded bacon, bacon hocks, bacon chops and bacon bones are all smoked in the MidWest Meats SmokeHouse fresh each week. Now, I won't diverse to HAMS, because what is there really to say? for 70 years we have proven they are the best. Let's keep the focus on our favourite breakfast mate, BACON. Afterall we are dedicating a whole day to it.


l am excited to highlight what a versatile ingredient Aussie Bacon is with a simple delicious recipe that is a little outside the box. 


This recipe is so simple the kids can prepare it and you'll all be supporting local artisan farmed and produced BACON.

Candied Bacon Rocky Road


  • 2 tablespoons maple syrup
  • 1 tablespoon brown sugar
  • 175g MidWest Meats bacon rashers (remove rind)
  • 400g dark chocolate, roughly chopped
  • 280g white and pink marshmallows, roughly chopped 
  • 200g glace cherries
  • 150g Turkish Delight chocolate bar, roughly chopped
  • ½ cup unsalted roasted peanuts


  1. Preheat oven to 180˚C/160˚C fan-forced. Line a baking tray with baking paper. Combine maple syrup and brown sugar in a small bowl. Place bacon onto prepared tray and brush generously with maple syrup glaze. Bake for 15 minutes. Turn bacon and brush with maple syrup mixture. Bake for a further 15 minutes. Stand and cool. When cold and crisp, finely chop the bacon.
  2. Grease and line a 26cm x 16cm x 3cm deep baking pan with baking paper. Place chocolate into a large heatproof bowl. Microwave on high in 30 second bursts, stirring with a metal spoon after each burst, until just melted. Stir until smooth. Remove from heat and stand for 5 minutes.
  3. Stir through marshmallows, cherries, Turkish Delight, peanuts and half of the bacon through the chocolate. Pour into prepared pan and spread evenly. Sprinkle with remaining bacon. Stand at room temperature to set (or refrigerate in hot weather). Cut into squares and serve.

Tip – Place any leftover rocky road into an airtight container and store in the fridge for up to 1 week. Personally, i've never had to do thatsmile

* photo credit and collaboration with our friends working hard for Aussie Farmers "Australian Pork Limited"

MidWest Meats proudly holds a PorkMark Licence allowing us to sell #Aussiepork

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Let me introduce you to your new FAMILY FAVOURITE Roast; Whole Pork Scotch.

Traditional pork cuts are a great lean flavoursome meat choice for the family, however some cuts have been under-rated in Australia as we lean towards Lamb & Beef cuts as our "go to" roasts. When you think of Scotch Fillet of Beef, this is the pork equivalent. It is a boneless cut of pork that is lean and easily absorbs you families favourite flavours. 

Whilst I favour a bone in Whole Pork Shoulder for my "Pulled Pork", the Americans and many Australian Chefs use a boneless Whole Pork Scotch. The Pork Scotch also known as "Pork Collar Butt" or "Boston But" has the added benefit of a reduced cooking time than a bone in Pork Shoulder. I have always judged my Pulled Pork being ready when the blade bone of my pork shoulder can easily be removed.

Now don't get confused, "the Pork Collar Butt" does not come from the rear of the pig! The word Butt actually originates from old English and means the "the widest part". On a pig the widest part is the shoulder area, not its actual "butt". It must also be noted when referring to American recipes for "Pulled Pork" that the Americans use a larger pig than Aussies! When sourcing our local pigs for customers, our buyer uses a higher set of specifications than any other meat stockist, which is why the colour is always white and our product is always fresh, not ever being frozen.

Whole Pork Scotch is ideal for Braising, stews and casseroles, but a slow one-pot roast is how we roll in My Country Kitchen.

I am delighted to share my favourite way to cook a Whole Pork Scotch for a family of 5. Once you try this simple recipe with a prep time of only 10 minutes  you'll be convinced that this new cut of pork on your fork is the way "to go".

Wholesome with loads of flavour, you cannot beat this cut of meat when cooking a delicious, economical family meal. This simple Pot Roast will also dazzle your guests and is so simple, that with so little prep, the cook can also enjoy the festivities. Serve with a lovely salad and a freshly baked crusty loaf of bread, this dish will be a winner every time.

Italian Pot Roasted Pork Scotch

10 minute prep time      45 minute cook time 
Serves 5 people
  • 2kg Whole Pork Scotch 
  • 2 tablespoons EVOO
  • 4 cloves garlic halved
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 400g diced tomatoes (a tin is perfect)
  • 1 Cup White Wine
  • 3 bulbs fennel washed and halved
  • 6 shallots
  • 10 chat potatoes halved
  • Chopped Parsley and/or basil to serve (optional finely chop tender stalks for dish)


  • Season Pork Roast with sea salt and black pepper.
  • Heat oven to 180o
  • Heat EVOO in a large deep pan on stove top, add shallots to pan and brown,
  • add pork to the pot and brown.
  • Remove pork to a wam plate and deglaze pan with white wine.
  • Add garlic, stir to soften. Optional (finely chopped parley and/or basil stems)
  • Pop the Pork back in pan, add tomatoes and fresh herbs.
  • Reduce heat and simmer covered for 20 minutes.
  • Remove lid and turn roast, add fennel bulbs and potatoes to the pot. Pop the lid back on and place in oven at 180o and cook for a further 20-25 minutes until the potatoes are tender.
  • Remove roast from oven and allow to rest in pan for 8 minutes to settle juices prior to slicing.
  • Serve with fennel, potatoes and a few pan juices.
  • Garnish with finely chopped parsley and/or basil leaves.


My butchers roll and net certain cuts of meat such as the above on some occasions. Pork Scotch is often netted so it does not come apart when cooking.

When roasting without so many flavour additions this is a great option.

When I cook this dish I remove netting prior to cooking, however that is completely up to you. The netting can also be removed after cooking.


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