Native Breed Pork Loin Steak

Our Native Breed Pork Loin Steak makes such a wonderful speedy supper. We love to pan-fry them with a little pinch of salt and pepper and some freshly picked sage from the garden and there you have it, a deliciously rewarding meal with minimum fuss. 

These Native Breed Pork Steaks are cut from the loin, which is the eye muscle of pork, similar to that of a Sirloin. This means the meat has a beautiful fine grained texture with the most wonderful buttery fat that is simply divine when rendered down. 

Our pasture reared pork is very different from the industrialised pork you can find elsewhere. You'll find thick a generous fat covering, along with beautifully sweet meat, this cut of pork is definitely suited to those who really enjoy gloriously golden pork fat. 

Over the years we have become famous for our slowly reared native breed pork, winning some of the country's most prestigious awards, including Great Taste Golden Fork for the Best Food Product in the South West. 

"A piece of pork so intensely good, it almost has narcotic properties!" Rose Prince, The Telegraph.

Each steak weighs approximately 150g.

Free Range Pork

Get a castiron pan hot. Take the steak and hold it upright with a pair of tongs so that the fat crisps and begins to caramelise.

Lay the steak on one side and seal the surface. Turn the steak over and do the same on the other side. Turn the heat down to medium and watch carefully until the juices just appear on the surface. Turn over and carefully watch for the same on the other side. As soon as this happens it is cooked.

Allow to rest for 10 minutes. Whilst this is happening, deglaze the pan with a glass of white wine, cider or best of all cider brandy! Pour over and serve.

All our meat arrives blast frozen ready for you to pop straight in your freezer.

Once defrosted, consume within 3 days.