Each week, fresh suckling pigs arrive fresh from Mount Byron organic farm in the Somerset hinterland, just an hour west of Brisbane. At the farm, Adrian and Steph Sclosa raise heritage-breed Berkshire pigs exclusively for Bosco, blending organic farming practices with genuine care. The result is a rare product defined by quality, tenderness, and rich, natural flavour.
Weighing between 10 and 11 kilograms, each pig is meticulously prepared using a two-step process that has become a hallmark of Bosco’s kitchen. First, the pig is spit-roasted to achieve unparalleled succulence. Then, it is finished in the infernillo, a fully wood-fired oven that burns from both top and bottom, creating perfectly blistered crackling while keeping the meat moist and milky, literally falling off the bone.
Each serving comes complete with chickpea purée, ember-roasted pickled O’couto peppers from Maleny, bone stock jus, and Bosco’s signature flatbreads fresh from the fire. A quarter portion is the perfect centrepiece for sharing among four to six guests, alongside other Bosco dishes.
Find out more about Bosco here.