Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
Hi Arthur,
Thanks for taking the time to leave honest feedback. We typically prefer to cut Pork Loin Steaks a little thicker - we find this allows the cook to control the cooking - the loin is quite a lean muscle and can dry out if overcooked. That's our experince, but please feel free to send us a quick email on hello@swaledale.co.uk and we can prepare a cut as you prefer.
Thanks again and best regards,
Jorge
“This was a delicious piece of meat, the rind crisped up well and I cooked it to the website instructions and went for the full 7 mins cooking time to make sure it was cooked. I will do 5 next time I think as it was a little over done (still incredible though) I’d definitely buy again! Thank you”
