Pork is generally slaughtered in Australia at 6-8 months of age.
Fresh Pork in Australia is grown here, Processed Pork like Bacon and Ham may be imported.
All pork in Australia is raised under strict conditions to ensure it is disease free, gone are the days where it was necessary to overcook pork.
A lot of the pork produced now is a lean “Supermarket” spec, I find it tasteless. I much prefer a slow growing “rare” breed with more fat and more taste, but of course you pay for that and it is harder to find.
It can be challenging to find the American pork cuts like Boston Butt and Ribs here in Australia, but our butchers are learning. In a lot of cases, cuts like ribs are done in a processing plant and delivered to the butcher packed in boxes.
Try to find a butcher who is breaking down bodies and start talking to them about how you want your cuts. Here I have a Smallgoods manufacturer who also has a butcher shop out the front, they get 2-3 year old breeding sows that have been fattened on grass at the end of their useful breeding life. This is perfect for larger heavily marbled cuts.