Why did it happen?
A group of environmentally conscious pork producers from among the rolling hills behind Byron Bay asked themselves - why do so few consumers enjoy pork?

The clear answer, from consumer feedback, - most pork is tough and dry, often having a disappointing flavour.


How did it happen?
The brainchild of Marketing Director Joe Byrne, with many years of pig marketing experience, "Bangalow Sweet Pork"® has been developed from many trials with different breeds, stock management and feed ingredients. Extensive consumer taste testing also went into perfecting the programme.


The result
"Bangalow Sweet Pork"®
Tender, juicy, delicious pork. The Trademark is your guarantee of consistency and outstanding "eating quality" that will delight the most discerning palate. 


The Benefits of "Bangalow Sweet Pork"®
Tender and juicy - the way pork should taste.

Hormone and Antibiotic Free.

Shorter cooking times - "Bangalow Sweet Pork"® requires less cooking time than other pork.

Fat is in excess of 60% unsaturated. (Food Science Australia data).

Easily digested, rich in essential nutrients.

Produced under a strict Quality Assurance programme.

The natural "marbling" fat in "Bangalow Sweet Pork"® enhances its flavour and tenderness.


The Good Fat
The Sweet Pork Company is aware of many consumers' genuine concerns about the consumption of animal fats. For this reason, our Technical Director, has developed a technique for reducing the proportion of saturated fat on "Bangalow Sweet Pork"®.

The fat on "Bangalow Sweet Pork"® has been analysed and is predominantly unsaturated in excess of 60%. (unpublished data, Food Science Australia, 1998)

This fat profile, the basis of our unique flavour and tenderness, compares more than favourably with other meats, including most pork generally available in Australia. According to taste, unwanted fat may be removed after cooking ...