Launching in March, Singapore’s diners and F&B community will be the first to experience the exquisite quality of Pure Pork products. Straight from the pure environment of Western Australia, Pure Pork raises pigs just as nature intended, achieving an end product that reflects a relentless devotion to quality.
The launch kicks off with a luncheon preview that features a unique pork menu, showcasing a fusion of Eastern and Western flavours, at Kaarla which is part of 1-Arden, a multi-concept F&B and lifestyle destination by the 1-Group where collaborating chefs Chase Weber and Lamley Chua crafted a menu aimed at enlightening guests about the Pure Pork distinction. Following this, the modern-Japanese kappo concept, Oumi will be the first venue in Singapore to serve Pure Pork on its menus to be made available to diners.
Pure Pork lives by the philosophy that when animals are raised in the way they should be, the meat will taste the way it should, too. Raised without added hormones or growth promoters, the free-roaming pigs are fed a natural diet of locally-sourced Australian wheat, barley and lupins — some of which are grown in a designated 150-hectare lot on the Pure Pork farm itself. All paddocks are also rotated with crop-forage pastures in a timely fashion.
That helps maintain nutrient build-up and restore soil structure within each paddock to ensure the pigs are living in the best possible version of Western Australia’s natural environment. The proof of these efforts are evident in the quality and flavour of the meat.
The launch of Pure Pork is part of a larger initiative to bring the best and also sustainably raised pork into the markets outside Australia, and is supported by funding from the Western Australian Government’s International Competitiveness Co-Investment Fund.
Pure Pork easily upholds the renowned quality they have come to expect from Australian food products, just a simply grilled scotch fillet can bring out the genuine delicate flavours and inherent sweetness of the meat. The emphasis on natural elements of Pure Pork’s production means the flavour profile of their products are consistent and well-balanced, making it highly versatile in the kitchen and suitable for a wide range of creative uses - from European to Asian cuisines, from pot roasts to even gelato," says Chef Lamley Chua, Executive Chef Of Asian Cuisines, 1-Group Singapore.
Located in the immaculate environment of the Great Southern Region of Western Australia, Pure Pork’s pigs are born and raised with the highest animal welfare standards in extensive pasturelands surrounded by the Karri Forest, freshwater sources and blue skies. One of the priorities at the heart of Pure Pork’s virtues is sustainability.
In this pure environment, pigs are housed in weather-resistant eco shelters, internationally recognised as being welfare-friendly with the lowest greenhouse gas emitting systems available in the market. Pure Pork’s expert farmers are also wholeheartedly dedicated to taking a ‘tread softly’ approach, leaving the smallest footprint possible.
They take due diligence in ensuring timely relocation of pig paddocks and paddock infrastructure to minimise the impact on the natural environment.
Pure Pork will initially be produced for the Singapore food service and hospitality market, with plans to export to countries such as Vietnam and Hong Kong later in the year. Popular cuts for the food service and hospitality sectors will include pork loins, bone-in loins, bellies, shoulders, collars, spare ribs, and loin ribs.
a. 88 Market Street, CapitaSpring, #51-01, Singapore 048948
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