Honey & Manuka Smoked Wild Pork


We have teamed up with the good guys at the Glasseye Creek Sauce Co and local honey producers Kaiota Honey, to bring you what we believe to be our best pie yet! The wild pork is brined, dry rubbed and smoked for up to 8 hours while being basted with a Glasseye Creek and Kaiota Wildflower Honey glaze. Then it’s combined with slow cooked wild pork belly to create a truely wild pie filling.

See below for full ingredients list. Contains gluten, egg and dairy products.


Wild pork, celery, onions, honey, garlic, lemon, herbs, spices, venison stock (venison, carrots, onions, celery, herbs and spices), butter (cream, salt), milk, flour, tapioca starch, egg. *Contains gluten, egg and dairy products. Glasseye Creek sauce ingredient list: tomatoes, tomato paste, water, vinegar, orange juice, raisins, brown sugar, molasses, soy sauce (GF), onion powder, garlic, distilled maple smoke and a few other spices we cant tell you about.

Consume within five days or freeze. For best results heat in an oven at 160° -180° for 15 - 20 minutes. If heating from frozen, defrost fully at room temperature before heating. We don't recommend heating pies in a microwave, unless you like a soggy pie!


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