Pork Ribeye Steak 2 x 220g

A beef classic, we believe the pork* equivalent is every bit as good. With generous marbling, this is an excellent cut for quick searing or barbecuing, although it makes an equally delicious braising cut, the luscious meat holding its shape when tender - think of onions, apples and cider with a dollop of rich crème fraîche and grain mustard to finish.

Chef Valentine Warner inspires:
"So delicious is pork ribeye cooked over charcoal that I tend to do it but one way. Season with rosemary and lemon zest salt, grill over the glowing embers until faintly pink within and then spoon over some salmoriglio. Salmoriglio is a typically rustic Sicilian sauce: pound to a paste a lot of fresh marjoram or oregano with a couple of garlic cloves and sea salt then mix in extra virgin olive oil, freshly squeezed lemon juice and a little flaked chilli.

Alternatively a sauce of anchovies, garlic, fresh chilli and a dot of vinegar cooked down before adding single cream is delicious with the pork ribeye steak added on top with maybe a few crispy crumbs scattered over."

*Tamworth and Middle White pigs are reared outside where they can root around, wallow, and exhibit all their instinctive behaviours. They're matured at their own pace, allowing the fat to naturally marble the meat and giving the pork a superior texture. To maximise the naturally occurring flavour, all our native breed pork is dry-aged on the bone for three weeks in our Himalayan salt chamber, further enhancing the rich and distinctive taste. Pork Ribeye Steak 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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