Native Breed Pork Neck Steak
Perfect gently cooked on the barbecue, or cooked super slowly in the oven Read more
£14.85
Delivery
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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
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All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit
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Delivered in compostable and fully recyclable packaging
Product details
Our Native Breed Pork Neck has to be one of our favourite cuts of pork. With rich melting fat laced throughout the meat, the sweet flavour of our three week hung, pasture raised pork is sublime.
Our Pork Neck Steak works perfectly on the BBQ, if you allow the flames to gently lick the pork and create a lightly charred outside, you will have a very special meal on your hands.
We hang our slowly grown, native breed pork for at least three weeks, resulting in a lingering depth of flavour and firm texture.
This incredible cut for the BBQ has won some of the country's top awards including the rare and prestigious 3 stars in the Great Taste Awards.
"A juicy mouthful - soft and tender, great pork flavour and a superb finish."
"The fat is full of flavour and a great melt in the mouth texture."
About our Native Breed Pork Neck Steak
Properly pasture raised pork
Native breed Saddleback and Tamworth Pigs
Slowly reared on small scale family farms
Bred and reared outdoors their whole lives
Natural diet including homegrown oats, kale and fodder beet
Hung on the carcass for 3 weeks to enhance the depth of flavour.
You can find out more about how we rear our native breed pigs here.
Ingredients
Free Range Pork
Cooking Instructions
Get a heavy-based pan extremely hot and place the pork in. Sear pork on all sides so that there is a wonderfully caramelised brown crust to the pork neck. Then, reduce the heat to medium and turn the pork every few minutes to ensure even cooking on all sides.
If cooking over a firepit, ensure that the grid is extremely hot before searing pork on all sides. Once seared, move the pork neck steak over to the side of the grid lower in temperature to cook for the remainder of the time.
After 30 minutes, check the temperature at the centre of the steak. The target temperature should be 62°c at the core of the steak. Once achieved, leave to rest at room temperature for 15 minutes.
Carve to desired thickness and serve alongside fresh salads and crusty bread rolls for an outsanding midsummer feast.
Reviews
Sticky Soy BBQ Pork Neck
A sticky and delicous marinade, perfectly compliaments the sweet, buttery flavour of our native breed pork neck. A little charr on the outside of this cut adds even more depth to the flavour of our award winning pork.
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