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Outdoor Reared Pork from The Barrie Brothers
A very exciting project was presented to us recently by a huge character fresh from your TV screens - Chef Ellis Barrie, who you will have seen starring on Great British Menu for the second year running. Ellis and his brothers, Liam and Conor, have created The Fat Pig Company - along with the other projects that run concurrently, namely their incredible Restaurant in Anglesey, Marram Grass and their new Kickstarter project The Cookery School.The energy, passion and enthusiasm that these lovely boys generate is completely infectious and within twenty minutes of showing Ellis around The Butchery here in Shropshire, we found ourselves agreeing to taking in firstly their their Tamworth Pigs and adding them to our website ......... WHAT?!!!!!! Yes, we did. And here you will find the results - our first batch of three piggies was aged for two weeks prior to butchering and freezing down, and we were delighted to launch this wonderful product for you to try just before Christmas! Perfect timing, really and it went down a storm!
Outdoor Reared Crackling Skin Min. 200g
We know just how popular lovely crispy, crunchy crackling is with our customers - and it seems such a waste to throw away the extra pork skin that we collect. If you would like to have some extra crackling with your order we sell it separately, for a small nominal charge. Please just tick the box and we will add in your order for you - it just needs to be oiled, salted and baked alongside your joint or roast vegetables for a lovely result. Learn More£0.60Out of stock
Outdoor Reared Pork Trotters - Min. 700g
Not the most attractive of products to photograph, we'll give you that - but if you are going to respect an animal that you have killed for meat, then the phrase "use everything but the oink" means exactly that! You will be able to find many different versions of How To Cook Pigs Trotters on Youtube or Google, they do make a stunning terrine and are revered across the world (especially France, of course!) as a delicacy. We are selling the trotters in pairs, which are usually about 700g in weight. Learn More£3.00
Outdoor Reared Gloucester Old Spot Pork Sausages - Min. 380g (6)
An extra special breakfast sausage that can also be enjoyed in a casserole, toad in the hole or simply in that old classic, with mashed potatoes and onion gravy or baked beans. Learn More£3.00
Outdoor Reared Pork Loin Chops Min.350g
These pork loin chops are stunning - they are full of flavour, the fat is creamy and pure and they are nicely scored as you can see so that you can maximise that gorgeous crispy crackling when you grill them. Highly recommended. Learn More£5.00
Outdoor Reared Pork Cheeks - Min. 350g
Delicious when slow braised, this cut of pork has long been out of fashion, but recently has seen a resurgence in popularity as Chefs have taken on board cooking with offal and less used cuts. It's often to be found on a good old English Pub menu, braised in the local ale or with a lovely red wine as the base sauce. Slow cooked they yield a beautifully tender mouthful and are rich and satisfying. Great served with a creamy mash that you've broken some of lovely Mangalitza Black Pud into!! Each pack will contain four cheeks, known as the oysters. Learn More£5.25
Outdoor Reared Pork Belly Strips (2) Min. 500g+
Pork Belly strips or slices are a little bit like spare ribs without the bone - easy and simple to both cook and eat! You will need to roast them off in the oven for about half an hour on 200 degrees C, and then pour most of the fat away before coating in your favourite barbeque sauce and cooking for another 25 minutes. Learn More£5.50
Outdoor Reared Pork Fillet min. 500g
Fillet of pork is such an amazingly versatile, tender cut of pork. It produces an amazing result every time, whether you are stuffing and rolling it, slicing it into medallions or strips, or roasting wrapped in pancetta ....... it is naturally moist, more so than beef fillet, and lends itself beautifully to many recipes, especially those that include garlic and cream! Learn More£6.50
Outdoor Reared Pork Belly Min.1kg
We couldn't wait to present you this iconic and increasingly popular cut - and we have some great tips for achieving that amazing crunchy crispy crackling that everyone loves!
1. Try placing the belly, skin side up, in the sink and pour boiling water over it (a kettle full). Then let it drain well and pat it completely dry before adding the rub.
2. Use a good oil to rub all over the skin, (which has already been scored for you) and then rub a nice sea salt well in, getting down into all the cracks. You can add fennel seeds too if you like fennel.
3. Get your oven nice and hot at about 220 Degrees C ...... and place the belly in a deep baking tin on top of roughly chopped vegetables such as fresh fennel, leeks and carrots. You need to place the belly in the oven at this temperature for about 15 - 20 minutes or until you see that crackling beginning to rise and bubble, going beautifully crisp.
4. Once that process has taken place you can turn the oven down to about 160 Degrees C and leave the belly in for at least another two hours. You can test to see if it is ready after that time by pulling it with a fork to see if it comes away easily.
The end result is sure to be fantastic and we just know you'll be a Food Hero in your own right after producing this dish for your friends and family! Learn More£10.85
Outdoor Reared Pork Belly Min.2kg
Just as described above, except this piece of belly weighs in at 2kg.. We couldn't wait to present you this iconic and increasingly popular cut - and we have some great tips for achieving that amazing crunchy crispy crackling that everyone loves!
1. Try placing the belly, skin side up, in the sink and pour boiling water over it (a kettle full). Then let it drain well and pat it completely dry before adding the rub.
2. Use a good oil to rub all over the skin, (which has already been scored for you) and then rub a nice sea salt well in, getting down into all the cracks. You can add fennel seeds too if you like fennel.
3. Get your oven nice and hot at about 220 Degrees C ...... and place the belly in a deep baking tin on top of roughly chopped vegetables such as fresh fennel, leeks and carrots. You need to place the belly in the oven at this temperature for about 15 - 20 minutes or until you see that crackling beginning to rise and bubble, going beautifully crisp.
4. Once that process has taken place you can turn the oven down to about 160 Degrees C and leave the belly in for at least another two hours. You can test to see if it is ready after that time by pulling it with a fork to see if it comes away easily.
The end result is sure to be fantastic and we just know you'll be a Food Hero in your own right after producing this dish for your friends and family! Learn More£21.70