• Pork, Prunes in Armagnac, Shallot & Sage Stuffing
  • Pork, Prunes in Armagnac, Shallot & Sage Stuffing
  • Pork, Prunes in Armagnac, Shallot & Sage Stuffing

Pork, Prunes in Armagnac, Shallot & Sage Stuffing 750g


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  • Each pack weighs approx. 750g
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For delivery 21-23 December


Product description

We love to create new recipes for our Christmas repertoire; festive combinations that despite only getting showcased once a year, it simply wouldn’t be Christmas without. Every December we laden our tables with a feast of magnitude; special roast potatoes, platters of pigs in blankets, sprouts cooked with bacon and chestnuts, a fruit jelly of some description, the big bird and, of course, the mighty stuffing.

We believe that our Pork, Prunes in Armagnac, Shallot & Sage Stuffing has captured the essence of Christmas perfectly. Our native-breed, outdoor reared pork* shoulder and belly is minced with fresh sage and spices. The prunes have been generously soaked in Armagnac, and the shallots have been roasted in lashings of brown butter. When combined, this stuffing achieves that boozy fruit flavour that is so synonymous with Christmas, the sweet buttery shallots and fresh sage are perfect companions.

To stuff the bird; simply take the stuffing and fill the cavity of the bird, no more than two-thirds full so there is still space for hot air to circulate in there. Roast the bird as you normally would and then as you rest it, the internal juices will begin to soak into the stuffing. If you have any stuffing leftover, then you can bake it separately in a roasting tray.

*Shoulder and belly are our preferred cuts providing just the right fat content for a really succulent, delicious stuffing. Our 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 Swaledale native breed pork is dry-aged on the bone for up to 3-weeks in our Himalayan salt chamber; this further enhances the rich, distinctive flavour. Pork, Prunes in Armagnac, Shallot & Sage Stuffing is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.


Pork shoulder and belly (62%), prunes soaked in Armagnac (sulphur dioxide, sulphites) (16%), roasted shallots (10%), butter (milk), fresh sage, spring water, rice flour, coarse sea salt, sugar, ground black pepper, preservative (sulphur dioxide), ginger root powder, onion powder, ground nutmeg seed, ground mace.

  • Allergy advice for allergens see ingredients in bold
  • Prunes in Armagnac, Shallot & Sage Stuffing is naturally free-from gluten

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