• Pork Rump Steak
  • Pork Rump Steak

Pork Rump Steak 2 x 200g


In stock
  • 2 x 200g steaks in each pack (approx.)

Select pack quantity

We currently have 11 remaining in stock.
  • Suitable for freezing
  • Delivered fresh
  • Native breed
  • Cook on the BBQ

Product description

Naturally lean with a cap of rich native breed fat, pork rump steaks are full of flavour and ideal for fast searing or barbecuing, resting and slicing against the grain.

Chef Valentine Warner inspires:
"Pork rump steak is a juicy go to with a short cooking time ideal for those who believe they have no time. Tenderness can indeed be ensured provided the cooking is gentle and the meat cooked to faintly pink.

Here are some favourite treatments:

I like to beat out the pork rump steak between two layers of grease proof paper. Flour, egg and bread the meat then fry in butter until crispy. Transferring the meat to a plate add more butter to the pan. Fry an egg and place on the pork. Not over yet, now melt a few anchovies in the butter with some capers. Finish the butter with, grated garlic, lemon juice and fresh parsley then simmer briefly and pour over the egg. This treatment is classically used for veal but with pork you have nonetheless achieved the 'Holstein' style.

Sear or bread as above and eat with sauerkraut and creamed horseradish.

To make a sort of hunter's stew I like to slice such a pork rump steak, briskly fry it then add it into a slower cooked and intensified mix of wild mushrooms, onion, cabbage and smoked sausage containing and a little paprika and black pepper. Add all parts into some un-drained cooked lentils and devour this soupy casserole from an earthenware bowl in a hut, to the the howl of wolves outside. Eat alongside vodka infused with horseradish that the pain of being eaten by wolves is lessened."

*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. Pork rump steaks are Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.


Outdoor-reared, heritage breed pork.

Customer reviews

You may also like