Pig's Ear

Swaledale Butchers value the whole carcass and believe pig's* ear, with the correct preparation, is a tasty ingredient. Pig's ear is suited to long, slow roasting or braising, possibly followed by cooling, slicing, and deep frying. The addition of bitter leaves with a piquant dressing, balanced against the richness of a herby mayonnaise, is a delicious foil when deep-fried.

Chef Val Warner inspires:
"A tasty treat that costs next to nothing. Braise the pig's ears until very tender and then slice and deep fry - once cooked and dried, mix into a salad of bitter leaves such as endive and dandelion with maybe a few slices of boiled new potatoes plus some capers and dress in a good mustardy vinaigrette.

Alternatively fry the slices hard instead of deep frying and mix them into a fiery sauce of minced onion, chilli, garlic and Szechuan peppercorns adding a little fresh coriander on top and finally dressing with sesame seed oil."

*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. Swaledale Pig Ears are Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to cook.