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Pork
Proper Pork Shoulder
Pork shoulder is the pigs ultimate slow roasting joint.
The perfect amount of well dispersed fat and collagen melt when slowly cooked resulting in uniquely soft and unctuous, pull apart meat.
Here on the bone the flavour and marrow from which disperses through the meat as you slowly cook it. Crisp up the cracking and leave in a slow oven for hours to gently melt down.
When done the bones should literally just fall out and the meat will pull apart
Also great cooked slightly faster and sliced for a wonderful Sunday roast.
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Storage
Your meat arrives frozen and vacuum-sealed. Keep it in the freezer at -18°C or below until you need it.
Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.
Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.
Defrosting
Best: leave it in its vacuum pack on a plate on the bottom shelf of the fridge. Chops, rashers and small packs take about 12 hours; joints can take 24 hours or more.
Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.
Never defrost meat at room temperature.
Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.
Never defrost meat at room temperature.
Cooking
Cook pork until it is steaming hot all the way through and the juices run clear.
Rest joints for 15 minutes before carving. Pat crackling dry and salt it well for the crispest finish.
Rest joints for 15 minutes before carving. Pat crackling dry and salt it well for the crispest finish.