Product Range

The entire Bruemar premium pork range of products are individually cryovac packed to ensure the highest quality and longest shelf life.


The product range consists of:
• 5 Rib Roast
• 10 Rib Rack
• Collar Butt
• Leg Roast
• Strip Loin
• Topside


5 Rib Roast Image5 Rib Roast

Bruemar’s 5- rib roast is also referred to as rack of pork. The cut originates in the rib area of the loin, running along the back of the pig, so it contains a bit more fat which makes it flavourful. The rack is moisture infused to increase tenderness, and is perfect for a Sunday night roast for the family.




Cooking methods:

Before roasting or barbecuing the pork rib roast, it should be “Frenched.” Simply cut the meat away from the end of each rib, so that part of each bone is exposed. A butcher also can do this
for you.


For a delicious recipe click here.


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10 Rib Rack Image10 Rib Rack

The Bruemar 10 rib rack, originates from the same area
of the pig as the Bruemar 5 rib rack, however is cut into
larger portions. The rack is also moisture infused to increase tenderness and flavour, and is an outstanding dinner party favourite.




Cooking methods:

Before roasting or barbecuing the pork rib roast, it should be “Frenched.” Simply cut the
meat away from the end of each rib, so that part of each bone is exposed. A butcher also
can do this for you.


For a delicious recipe click here.


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Collar Butt ImageCollar Butt

Bruemar’s pork collar butt is derived from a forequarter (or shoulder) of a pig. It is removed along the natural seam which holds the muscles together, and is moisture infused. The collar butt provides a tender, easy to carve roasting piece or can be cut into steaks.




Cooking methods:

When using the collar butt as a roasting piece, marinated overnight in your favourite flavours and slowly roast or casserole. Alternatively, slice the collar butt into steaks, and barbeque or grill.


For a delicious recipe click here.


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Leg Roast ImageLeg Roast

The Bruemar leg roast, is a boneless roast, with diamond scoring in the rind, coming from the hindquarter for the pig. The leg is moisture infused to increase flavour and tenderness, ready for the centre-piece of any meal occasion.





Cooking methods:

Be sure to pat the roast dry with paper towel, before adding salt and oil generously. Roast on a medium heat until the roast is almost cooked, and turn the heat up at the end to ensure the perfect crackling.


For a delicious recipe click here.


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Strip Loin ImageStrip Loin

The Bruemar moisture infused striploin comes from the area of the pig between the shoulder and the beginning of the leg. Striploins are boneless cuts of lean meat, and can either be rolled and tied with string as a roasts or cut into premium pork loin steaks.




Cooking methods:

Striploins cut as roasts are delicious when stuffed with your favourite stuffing mixture and barbecued over indirect heat. Pork loin roasts should not be braised or stewed as they have a tendency to lose tenderness and fall apart when cooked using moist heat. Pork loin steaks are great when barbecued or grilled.


For a delicious recipe click here.


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Topside ImageTopside

The Bruemar pork topside side is a moisture infused whole muscle piece of meat, which originates from the leg of the pig. All other muscles are carefully cut away from the topside, leaving a lean piece of meat ready for roasting or slicing.





Cooking methods:

Topside’s can be used a whole roasting pieces, perfect once rubbed or marinated in your favourite herbs. Alternatively the topside can be sliced into thin slices for schnitzels, or thicker slices for leg steaks. However, the most common use of pork topside is to carefully dice/strip the meat, perfect for the family’s favourite pork casserole or stir-fry.


For a delicious recipe click here.


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