Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“I was a bit concerned when I read some of the reviews… but it’s a very individual thing… mine all turned out tasty and tender. I followed Gordon Ramsay's recipe as I don’t have a smoke machine nor do I like too much meat smoked.. so it was cooked on a bed of sliced fennel bulbs and seeds, garlic, bay, leeks and star Anise, cardamom seeds and rubbed in salt etc slow cooked in the oven at 150* for 2 hours with some potatoes, courgette and carrots thrown into the stock and white wine juice that kept it moist - it was so delicious … tender, tasty with lovely melt in your mouth meat and some fat which I love… it made a superb Easter Sunday dinner for 4. Highly recommend it.”
“Ordered these twice, second time signifcantly too much fat (and I love fat/ eat a lot of pork. Belly). To the point that post low and slow 8 hours 208 internal there was very little meat. Quite disappointed”
“They were ok, I smoked them for 6 hours but it’s not a great cut for smoking. They had the cartilage bones still in the pork and very fatty in the rib. For the price you’re better off buying a rack of St Louis which can be trimmed of the cartilage bits so you’re left with thick juicy pork, so much better.
Cooking in the oven is probably a different experience yet they’re in the smoking section so assume the cut is suitable. So it’s a no from me, might try them to casserole cook but wouldn’t waist my time smoking them again.”
