Adding Flavour to Pork

Cooking pork the same way all the time can get pretty boring. You’ll want to check out this list of spices and seasonings that go well with pork and experiment in your own kitchen!

You can season pork with a brine or a marinade. If you’re ready to cook now, you can sprinkle your favourite flavours on the uncooked pork and give it a little rub so the seasonings really stick to the meat. If you’ve already cooked your pork, just sprinkle a small amount of your seasonings over the cooked pork before you serve it. (Dried herbs can have a pretty powerful flavour when they are sprinkled on cooked food, so just use a little bit if you’re going this way!)

We love basil here. Use basil by itself or with any of the spices that are in Italian seasoning for even more flavour.

Rosemary can have an overpowering flavour, so use it sparingly. It tends to have a hint of citrus flavour, so try it with marjoram.

Sage is a good flavour to use with pork, but a little goes a long way. Pair sage with garlic, paprika, parsley, or thyme.

Thyme has a similar flavour to marjoram, but without the lemony undertone. Try thyme with garlic, parsley, or sage.

You can never go wrong with Ranch flavours! Whether you’re topping a grilled pork chop with ranch dressing or using dry ranch mix as a seasoning rub, ranch always goes great with pork.

Italian Seasoning
Pre-packaged Italian Seasoning mixes usually include a combination of basil, oregano, and thyme. Many of the pre-made spice mixes also contain salt. You can easily make your own “Italian seasoning” by combining these three herbs.

Lemon Pepper
We love using Lemon Pepper seasoning on pork. It gives it a light, fresh flavour, without too much effort. Sprinkle it on before grilling, or top cooked pork with a dash of Lemon Pepper.

Use ground cloves with a little bit of allspice to kick up the flavour a bit more.

Garlic goes with everything! Use garlic powder, minced garlic, or roasted garlic to give pork dishes more flavour. Garlic works well with Italian seasoning; or with any combination of basil, parsley, rosemary, sage, and thyme.

Raw, fresh ginger can have a very “sharp” taste. The flavour will mellow with more cooking. Ground ginger is not as pungent as fresh ginger. Use it in a stir-fry (cook fresh ginger for a minute before adding the pork), or on an oven-roasted or slow cooker pork roast.

Oregano is one of the classic Italian seasonings. Add it to basil, or use it with Italian seasoning for more flavour.

Paprika will give pork recipes a subtle, smoky flavour. Use a bit of paprika in pork recipes with Italian seasoning, marjoram, parsley, rosemary, sage, or thyme for a little extra flavour.

Parsley is great for a fresh flavour. Parsley works well with Italian seasoning, marjoram, rosemary, sage, and thyme.

A flavourful spice guide for your favourite cut of beef

Marinade can be used to flavour thinner cuts of beef – like steaks. Larger cuts, like roasts can be brined to add moisture and then rubbed. You can also sprinkle dried seasonings on cooked beef. Be a little stingy if you’re doing this, dried herbs and spices can be pretty powerful if they aren’t cooked first!

A ‘rub’ is when you generously sprinkle the seasoning over your cut of meat and then use your fingers to rub it in well. The seasoning that you use could be easily mixed up at home or it could be a store-bought pre-mix.  Check out our shelves in store for a wide range of our favourite spices.

Know your spices and how to work with them to bring out the best tastes to your beef cut:


We love basil on almost everything. Basil can give beef a nice “Italian” sort of flavour. Use it alone, or with a combination of oregano, rosemary, and thyme for even more flavour.

Bay Leaves

Bay leaves are wonderful for adding flavour to a large roast. Put a few bay leaves in the broth when you’re cooking a beef roast, or when you’re making beef stew or beef soup. Just remember to take the bay leaves out before you serve it – they don’t taste very good to chew on!

Black Pepper

You can never go wrong with plain old salt and black pepper. Use this as a staple whenever you’re cooking beef.

Cayenne Pepper

If you like a little more heat, then cayenne pepper might be for you. Use this in place of – or in addition to – black pepper for a little smokier heat.

Chili Powder

Chili powder is another great way to get some spice into your meat. Go easy at first, it’s always easy to add more chili powder later, but you can’t take it out if you add too much!

Cumin & Curry Powder

If you like Indian flavours, you’ll enjoy cumin and curry powder. Use them sparingly if you aren’t used to them – cumin and curry powder can be overpowering!


Garlic goes with absolutely everything! Add some to your slow cooker when you’re making a pot roast, toss some in a stir fry, or even add it to your ground beef. You can never go wrong with roasted garlic, garlic powder, or minced garlic.


If you like an easy flavour, mustard or dry mustard powder is it. It packs a lot of punch with only a little bit of effort.


Onion, like garlic, goes with just about everything. It’s delicious cooked with a roast, grilled to top a steak, or mixed in with ground beef for tacos or sloppy joes.


If you love Italian seasoning, you’ll want to pile on the oregano! Oregano is one of the ingredients in most Italian seasoning blends, and it’s delicious with beef.


Most people think of parsley as a garnish, not as a flavour. But it can add a nice fresh flavour to any beef dish.


Rosemary is a classic herb to include in beef broth or in the pot with a pot roast. Toss in a few sprigs of fresh rosemary anytime you’re slow cooking beef, and you won’t be disappointed!


Sage usually goes with turkey or chicken, but it’s also delicious with beef! Add a little bit of dried sage to ground beef for a rich flavour.


Tarragon has a bit of an anise (black liquorice) flavour to it. If you like anise, then you’ll definitely want to try a little tarragon in your next beef dish.


Thyme is so versatile. It mixes well with garlic, parsley, and sage. Try a combination of these the next time you make ground beef, or toss it in the broth with your next slow cooked roast.

Valentines Day 2021 Competition

  1. Competition closes 10am on Friday, 12 February 2020.
  2. Winner will be drawn at 2pm on Friday February 2020.
  3. Prize may not be exchanged for cash.
  4. Prize can be redeemed at any BMS or Mndeni Store.
  5. Only Whatsapp entries will be deemed valid.
  6. Entrants must agree to receive advertising and marketing material via Whatsapp.
  7. The judges decision is final and cannot be altered.

Five Sure Fire Meat Cooking Tips

No matter the species or the cut, the same basic cooking principles apply for them all.

Here are five basic cooking tips that will help you achieve perfected cooked meat cuts with enhanced taste.

High heat is essential for enhancing deep flavour.
With high heat, you can create a delicious caramelised flavour. Browning the meat, creates a deep brown sear and a thick golden crust on all sides of the meat. The best way to achieve this is by cooking the meat cut quickly over a high heat.

Avoid a steam while striving for a sear.
There are two important things to be aware of, to get a sear. The cut of meat needs to be dry and the pan must be sizzling hot.
It will be worthwhile to avoid overcrowding the pan. Place the meat at least two centimetres apart.

Know your meat cut.
Meat cuts like the shoulder and brisket comes from heavily exercised parts of the animal. After the sear, these cuts of meat are best suited to slow cooking methods like roasting or stewing. During slow cooking, the connective fibres of meat is broken down. This is how a touch cut of meat becomes one that is tender and juicy.
Cuts of meat that are already tender, such the loin of beef or pork, come from the parts of the animal that is not exercise hard. These cuts are best cooked quickly, over dry heat. Braaing or grilling works well. It is best to serve these cuts of meat medium rare as they become dry after prolonged cooking.

Pay attention to carry over cooking.
Interestingly enough, for a short time, meat continues to cook after being removed from the heat. Because of this, you should remove meat from the heat just shy of your desired temperature. It is important to note that carry over cooking does not apply to poultry and fish as they don’t retain heat to the same extent as beef and pork.

Rest the meat after cooking.
Allowing the meat to rest after cooking allows the juices to flow throughout the meat. This helps to tenderise the cut. A thin steak should rest for 5 – 10 minutes. Thicker cuts for 15 – 20 minutes. A very large roast like turkey or a leg of lamb should rest for 20 – 30 minutes.

Win Biltong for a Year


Rave Rhino and Wildlife Project NPC

At Bluff Meats Supply we are all about social and environmental responsibility. This is why we have chosen to sponsor Rave Rhino and Wildlife Project NPC.

South Africa is home to a large majority of Africa’s rhino population and over the last decade it has seen an astronomical increase in rhino poaching. The already endangered white rhino and critically endangered black rhino face definite extinction if they are not protected from poachers. This is where Rave Rhino and BMS enter the scene.

Rave Rhino is a non-profit company founded with the aim to actively protect and secure the future of black and white rhino’s in KwaZulu-Natal.

Rave Rhino was initiated after the senseless killing and dehorning of two female white rhino and the dehorning of a third. This female required urgent and extensive medical care.
When the directors of Rave heard about this, they approached the private game reserve and asked if they needed assistance in the protection of their rhino.

Rave combines the military and police experience of the directors with conservation and anti-poaching strategies. They work alongside anti-poaching units to increase security and conservation efforts.

The aim of the NPC is to protect and conserve the black and white rhino species in KZN. They have been working alongside Tala Private Game Reserve since 2014 with creating an anti-poaching unit that functions 24 hours a day. This ensures the constant protection of the rhino and wildlife within the reserve.

For more information please contact Rave Rhino:
Cell: 082 744 8928
Facebook: Rave Rhino and Wildlife Project NPC