Suited to long, slow roasting or braising, possibly followed by cooling, slicing and deep-frying, we value the entire carcass and believe with the correct preparation pigs ears are a delicious ingredient. If deep-fried the addition of bitter leaves with a piquant dressing balanced against the richnessof a herby mayonaise is an excellent foil. We use Middle White and Tamworth pigs reared outside at their own pace, dry-aged in house as we believe this results in the very best pork possible, world-class in our opinion.
