Roast Pork Scotch Fillet With Crackling

Name: Roast Pork Scotch Fillet With Crackling | Online Butcher Sydney | Pryde Butchery
Brand: Pryde Butchery
SKU: 111
Price: 23.99 AUD
Availability: InStock

The one with crackling

$23.99/kg

Hand-rolled Australian pork scotch fillet with pre-scored crackling, ready for the oven. The pork neck stays juicy through a long roast, while the crackling puffs up into a golden, crunchy crust.

Our butchers roll and tie it for a neat shape that carves cleanly every time.

Available in small, medium, and large sizes — sold by weight.

* This is a variable weight item. We will refund you the difference between the weight paid and the weight packed when we fulfill your order.

Click here for help with quantity and units.

Description

Our roast pork scotch fillet with crackling takes the guesswork out of a centrepiece roast. The pork neck is hand-rolled by our butchers, secured neatly, and topped with a layer of pre-scored crackling that puffs up into golden, crunchy sheets in the oven. All you need to do is season it and put it in.

The scotch fillet cut comes from the neck, where gentle marbling keeps the meat juicy through a long roast. Because the roast is rolled and tied, it holds a neat shape that carves cleanly into slices, making it ideal for a Sunday lunch or a dinner party where presentation matters.

Available across a generous size range, there is a roast to suit small gatherings and larger celebrations alike. The crackling is already scored for you, so the hardest part is waiting for it to come out of the oven.

Quick Facts

Type/Cut: Pork scotch fillet (pork neck)
Key features: Hand-rolled, pre-scored crackling, oven-ready
Best for: Sunday roast, special occasions, entertaining
Flavour/texture: Juicy, tender Australian pork with crispy, puffed crackling
Prep notes: Pat the crackling dry and season generously before roasting for maximum crunch.

Why You'll Love It

Pre-scored crackling means no fiddly knife work — just season and roast
Hand-rolled by our butchers for a consistent shape that carves beautifully
The pork neck stays succulent even through a long oven roast
One roast feeds a crowd with minimal hands-on effort
Impressive enough for Christmas lunch, easy enough for a weekend dinner

Cooking Tips

Pat the crackling completely dry with paper towel and leave uncovered in the fridge for a few hours before cooking
Rub the skin with oil and plenty of salt, working it into the score lines
Start the roast in a very hot oven for the first 20 minutes to get the crackling bubbling
Reduce the heat and roast low until the internal temperature reaches the right point for juicy pork
Rest the roast for at least 15 minutes under a loose foil tent before carving
Avoid covering the crackling during resting, or it will steam and lose its crunch

Serving Ideas

Classic roast with apple sauce, roasted root vegetables, and pan gravy
Sliced cold the next day with chutney, pickles, and crusty bread
Add Roast Pork Scotch Fillet With Crackling to your next order for a show-stopping roast with zero butchery required.

Butcher's Tip: Ask our team for crackling scored to your preference — wider scores for a rustic look or fine scores for a delicate, even crunch. They can also trim the fat cap to your liking if you prefer a leaner finish.

Bonus Tip: Save the pan juices after roasting. Pour them into a small jug, skim off the fat, and use the concentrated gelatine-rich liquid as the base for a deeply flavoured gravy that beats anything from a packet.