• 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

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

£16.50

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  • Each pack weighs approx. 750g

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We currently have -1 remaining in stock.

Delivery: 20–24 December.

  • DELIVERED FRESH
  • NATIVE BREED
  • GREAT FOR HOME ROASTING
  • SUITABLE FOR FREEZING

Product description

Pork, Prunes in Armagnac, Shallot & Sage Stuffing
We love to create new recipes for our Christmas repertoire, festive combinations that, despite appearing only once a year, it simply wouldn’t be Christmas without. Every December our tables are laden 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.

Our Pork, Prunes in Armagnac, Shallot & Sage Stuffing captures the essence of Christmas perfectly. Native-breed, outdoor-reared pork shoulder and belly are minced with fresh sage and spices. The prunes are generously soaked in Armagnac, and the shallots are roasted in lashings of brown butter. Together, these ingredients create the deep, boozy fruit flavour so synonymous with Christmas, with sweet buttery shallots and fragrant sage as perfect companions.

To stuff the bird, simply fill the cavity no more than two-thirds full, leaving space for hot air to circulate. Roast the bird as normal, and as it rests the internal juices will soak into the stuffing, enriching its flavour. Any leftover stuffing can be baked separately in a roasting tray for an equally delicious result.

Ingredients

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
  • Naturally free-from gluten

Background

Pork, Prunes in Armagnac, Shallot & Sage Stuffing
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 are 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 three 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.

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