- Suitable for freezing
- Delivered fresh
- Native breed
- Cook on the BBQ
Product description
Approximately inch-sized cubes, we use only pork* shoulder for its superior texture when slowly cooked or braised. A diverse cut, shoulder can also be used for quickly grilling over charcoal souvlaki-style.
Chef Valentine Warner adds:
"Beautiful diced pork is well-fatted and dry-aged, both absolutely essential to its eating. So too the shoulder meat used for dicing is perfect for yielding a truly tender result.
No stranger to the skewer and loaded between peppers and onions and scattered with oregano and coarse sea salt would be a perfect souvlaki for a post-char seasoning with lemon juice and eating with garlic yoghurt, bread and salad
Skewered, grilled and with a velvety salsa romesco and charred leeks would be a fine idea for the barbecue also.
Slowly-braised with green peppers, red wine and black olives is deliciously simple braise.
Alternatively and when cooked with anchovies, fennel and white wine is a sensational companion for wet, buttery polenta.
Head towards Nagaland and the Burmese border with India and in a deep, fiery curry of chillies will often see diced pork as a wonderful meat for currying."
*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. Diced pork is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.
Ingredients
Customer reviews
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The benefits of Swaledale Butchers®
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Always Fresh Never Frozen®
Orders received before 9am are freshly prepared and shipped DPD for next day delivery. We serve the whole of the UK excluding Channel Islands, Northern Ireland, and some parts of Scotland.
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Unrivalled quality
Our meat has been celebrated in Britain's best restaurant kitchens for over ten years. There are many who claim to work with native breed farmers, but few who can prove it.
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Sustainable & traceable
We have partnerships with selected farms and work with carefully selected local abattoirs so we have confidence in the welfare of the animals and full traceability of all our products.
