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Pork
Proper Pigs Cheeks
We tie our pigs cheek into perfect looking, even thickness pieces. This allows you to cook the piece in the oven first, generating an even colour all around the outside of the cheek, before slow cooking it.
Our beautiful pigs cheeks are an under appreciated cut you hardly see these day but we are determined to bring them back.
One of the fattier cuts of pork but with the most extraordinary powerful flavour, this cut takes a lot of cooking. After many hours slowly braising the fat renders and the meat pulls away to create the most spectacular meat.
We strongly recommend trying these and are a classic of nose to tail eating!
Build your box
Choose your cuts in a box from £95. Free meat in every box, free delivery.
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.