East Riding Country Pork Hand of corn
Cooked pork and apple burgers
East Riding Country Pork Butcher
1 day old piglets getting mothers colostrum so they grow healthily, heat lamps and bars keep them warm and safe
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Pork

Our Fresh Pork is mouth-watering and succulent

All of the pork we use is fresh and home grown on our family farm.

We only use the female pigs as the meat is tender and sweet.  Using the Hampshire/Large White/Landrace breed on farm means we produce the tastiest pork meat that is butchered fresh and eaten within 1 week.

PULLED PORK/Hog Roast at Home– is the most fashionable cut of the year, it is perfect for ‘feeding the 5000’ with minimal effort and maximum taste.  Using the Pork Shoulder joint, use a paprika rub (or salt and pepper) and slow cook for at least 5 hours for a succulent hog roast at home.  A great alternative to the traditional BBQ!

Cuts available;

  • Pork Chop
  • Pork Shoulder steaks
  • Pork Loin Steaks
  • Leg Joint
  • Shoulder Joint
  • Loin Joint
  • Pork Fillet/Tenderloin
  • Pork Stir-Fry
  • Trotters
  • Pigs cheek
  • Kidney
  • Liver

Full or Half pigs available from £2.20/kg* price May 2015

Recipie

Pork Crackling Masterclass

Time to prepare: 10 mins Time to cook: 20 mins + 35mins/lb

Ingredients

  • A Loin or Leg of East Riding Country Pork
  • Vegetable/Olive Oil
  • Sea Salt

Recipe

The most important part of good crackling starts with the type of pork you buy – you won’t get good crackling from processed, cling film wrapped joints.

The joint will be scored but for this masterclass it’s essential to add extra grooves where you can. Using the point of a sharp paring knife make long even lines through the skin halfway into the fat, don’t go right down into the meat as this will dry out the meat during cooking.

Boil the kettle and pour boiling water over the rind/skin of the joint, this opens up the score.

Pour a small amount of cooking oil into the palm of your hand and rub this all over the surface and into the scored lines. It should only be enough to moisten the surface for the salt to stick.

Rub crushed sea salt all over the joint, making sure you rub enough into the grooves as this will create “bubbling up” of the crackling later.

Roast the joint in a roasting tin with space for air to circulate.  Do not put anything round th joint or any foil on top and never baste it, just leave it to crackle on it’s own.

It needs a high heat for the first 20 mins 470F/240C/Gas 9/Top of top oven Aga, then turn down the heat for the rest of cooking for 35 mins/lb at 375F/190C/Gas 5/Middle of top oven Aga.  I always use a meat thermometer – when it gets to 70C core temperature it’s done, you can then get the crackling the exact colour you want by leaving it in a little longer if it needs it.

 

‘“Good fun, good food, good company!”’

Trinity Methodist Ladies Group