Minced pork belly and shoulder, gluten-free breadcrumbs, Parmigiano Reggiano (milk), garlic, fennel seeds, chilli flakes, sea salt, oregano.

• Allergy Advice: For allergens, see ingredients in bold

1. Roll the mix into balls with damp fingers. We recommend a size roughly that of a shell-on walnut, but feel free to go slightly smaller or larger to suit your preference.
2. Place a heavy or non-stick pan with high sides over a medium heat. Add a couple of tablespoons of olive oil, then add the meatballs in a single layer. Cook in batches if needed. Allow each meatball to caramelise before turning, repeating until evenly browned. Remove and set aside on a plate.
3. Turn the heat down low and add three cloves of finely sliced garlic and a small pinch of chilli flakes to the pan, along with a little more olive oil if needed. Season with salt and cook gently, stirring regularly, until the garlic becomes ‘sticky’. You’ll notice it beginning to cling to the pan, the spoon and to itself. At this point, add two 400g tins of plum tomatoes, rinsing each can with a splash of water to capture all the sauce. Season and bring to a gentle simmer.
4. If you have Parmesan to grate over the final dish, now’s the time to add the rind. It will lend depth and richness to the sauce. Simmer for 35 to 40 minutes, stirring occasionally, until the tomatoes have broken down and the sauce is thick and flavourful.
5. Return the meatballs to the sauce and cook for a further 20 minutes. Taste and adjust the seasoning.
6. Cook your spaghetti according to the packet instructions, ensuring it stays al dente. Toss the drained pasta with a knob of butter and a generous handful of grated Parmesan.
7. Divide between bowls and spoon over the meatballs and tomato sauce. Serve with more Parmesan at the table.

If you fancy adding a little green, a dry gremolata works beautifully. Combine equal parts finely chopped parsley, chopped lemon zest, and chopped garlic. No oil, just bright, clean flavour.

Native Breed Pork – Outdoor Reared, Dry-Aged & Full of Flavour
Our Tamworth and Middle White pigs are reared outdoors, where they can root, wallow, and display all their natural behaviours. Allowed to mature at their own pace, the fat naturally marbles the meat, giving the pork a superior texture. To enhance the naturally rich flavour, all our native breed pork is dry-aged on the bone for three weeks in our Himalayan salt chamber.

Pork, Fennel and Oregano Meatball Mix is Always Fresh, Never Frozen®, prepared to order, vacuum-packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.

Coarsely minced shoulder and belly cuts create a pork mince with approximately 25% fat, packing a rich depth of flavour.