Rendinas

Free Range Loin of Pork (Rind On) per 1.5kg

For the best crackle, pour boiling water over the scored skin, pat dry and rub sea salt. Bake in a preheated oven for i hour and 10 minutes on 180 degrees.

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"The biodynamic range of meats is top class: the quality of sausages, prosciutto and other small-goods is exceptional." - Epicure, The Age
"You will not be disappointed with anything you buy here, as the organic and biodynamic meats are of the very best quality. You will also find a small but excellent selection of fish, farmhouse cheese and organic wine." - Good Foodies Guide 2011
"It was the awesome display of sausages that first caught our eye… Smallgoods are a specialty here, we must mention the homemade salami – it’s flavoured with sweet paprika and is one of the best we have ever tasted." - Foodies Guide to Melbourne 2003
"First Melbourne Enviromeat Accredited Supplier 05" - Environmentally Friendly meat marketing, Gippsland EMS news 2005
"North Balwyn Butcher Ralph Rendina was keen to have enviromeat in his range." - The Weekly Times 2006
"Available at Rendinas Butchery, environmentally friendly meat (labelled Enviromeat) is meat with scruples. The meat Graded to Meat Standards Australia (MSA) specifications is a premium product." - The Age Epicure 2006
"A biodynamic and Organic Butcher, Rendinas also has a wide selection of smallgoods, including hams from various breeds of pigs. We tried a great meat pie, which had a generous meaty filling and light, flaky pastry." - Age Epicure, May 2007
"You could drive across town for the Italian pork & fennel sausage sold here. But the biodynamic range of other meats is also top class: the range of sausages, prosciutto and other smallgoods and exceptional homemade salami." - Eat and Drink, food outlets guide
"This Butcher uses only certified biodynamic beef and lamb from Victorian farms. All sausages are made on the premises and are gluten free. Top flavours include honey lamb and rosemary, Italian pork and fennel. Their array of smallgoods is mouth-watering." - The Age, 2010. Foodies
"Rendinas Butchery is one of the best in this field. They have an extensive range of beef, chicken, lamb and smallgoods to choose from – everything from dry aged rump to lamb racks… The lean chicken sausage flavoured with a hint of sea salt and pepper is a beauty." - The foodies Guide to Melbourne 2009

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