Pork Bones 1 kg

Perfect for a bone broth, the bones slowly caramelised in the oven before simmering with selected vegetables and aromatics. Pork* bones also make an excellent trivet on which to roast a joint, keeping the meat proud of the oven tray bottom, also lending their depth to any liquor underneath the joint.

Chef Val Warner inspires:
"Beef or chicken bones being the normal go to and pork bones make for wonderful stocks and jellies for pies.

I tend to brew them with an onion only and sea salt, any more complication seeming unnecessary.

I'll also make a stock for Northeast Indian and Burmese-style pork curries. It is also a good stock base for Deep South rice dishes containing prawns and other shellfish.

New England-style chowders too I will often use the stock to mix with fish stock, clams and mussels.

Pork bones are also essential to Japanese ramen noodle broths and hot pots."

*Tamworth and Middle White pigs are reared outside where they can root around, wallow and exhibit all of their instinctive behaviours. They're matured at their own pace which enables the fat to naturally marble the meat, and gives the pork a superior texture. To maximise the naturally occurring flavour, all our native breed pork is dry-aged on the bone for 3-weeks in our Himalayan salt chamber; this further enhances the rich and distinctive flavour. Pork bones are Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to cook.