Native Breed Pork Steaks

With rich buttery fat & the most sublime flavour Read more

£6.40

2x
-

£6.40

Serves 2

Quantity

Why we love this

3 WEEK HUNG
NATIVE BREED

One of our favourite things to eat, our Native Breed Pork Steaks are simply sensational. Packed full of rich buttery fat that melts into the most sublime flavour, cutting through the sweet meat.

Awarded 3 gold stars at the Great Taste Awards.

Rather unusually we hang all our Native Breed Pork for at least three weeks, this results in a lingering depth of flavour and firm texture, creating pork that is really special.

Due to our pigs properly free range lifestyle and their diverse diet, our pork steaks have a wonderful sweetness to the meat and the most incredible rich buttery fat.

To make our pasture raised pork steaks even more special try grilling them on the barbecue and let the caramelised, smokey flavours linger.

Each steak weighs approximately 125g
Free Range Pork
Take a castiron pan and place on a high heat. Lightly season the pork steak with sea salt and black pepper.
Cook on one side for two minutes, then flip over and cook on the other side for two minutes.
Turn the steak over and cook for a further two minutes until the juices start to appear. Turn over once more and cook for a further two minutes.
Leave to rest uncovered for 10 minutes.
All of our meat is delivered frozen ready to pop straight into your freezer, once defrosted these can be kept in the fridge for up to 3 days.
- Standard Delivery (8am - 7pm, Tuesday - Friday) on orders over £75 is £3.95
  Standard Delivery (8am - 7pm, Tuesday - Friday) on orders under £75 is £5.95
  Standard Delivery Highlands & Islands (2 day service) is £14.95
- Express Delivery (8am - 12pm, Tuesday - Friday) £7.95* excludes Highlands & Islands
- All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit
- Delivered in compostable and fully recyclable packaging

Barbecued Pork Steaks with Radish, Potato & Dill Salad

As we begin to regain our faith in the sunshine, and tentatively head into the garden for those glorious summer lunches, this recipe reaffirms that we don't have to leave Britain to find the most spectacular produce and flavours.

View recipe