Everyday Pork Selection

Taste the difference free-range makes!

  • Traditional family favourites
  • Everything from sausages to steaks
  • All hand-prepared by our butchers
  • Code: D2743
  • Price per kg:
  • Item weight:
  • Servings: 13-14
Box Contains:
  • 2 Pork Chops, 190g each
  • 1 Pack of Diced Pork, 440g
  • 1 Pork Belly, bone-in, 1.2kg
  • 8 Pork Sausages, in packs of 4, 280g per pack
  • 2 Pork Loin Steaks, 190g each
 
Special Price £32.00 Regular Price £52.00
Welfare:Free-range

Our finest free-range pork, in hand-prepared cuts to keep your weekly meals full of flavour.

Frozen

Frozen

Hand Cut

Hand cut

 

Cooking Instructions:
 
Pork Chops
Remove the chop from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.
Heat the oil in a large frying pan, over a high heat.
Cook the chops to your liking following the recommended times.

Well Done: 4-5 minutes per side, rest for 1 minute

Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.
Diced Pork
1. Prepare the meat
Allow the defrosted meat to come to room temperature, and at least 30 minutes before cooking, remove it from its packaging and pat dry with kitchen paper.
Preheat the oven to 140°C-160°C / Fan 120°C-140°C / Gas 1-3.

2. Sear for flavour
Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until evenly browned all over.
Season well then take out the meat and sauté a mixture of diced onion, carrot, celery and leeks.
About one third of the meat weight gives you the weight of vegetables needed.

3. Add the liquid
After sautéing the vegetables, place the meat back in the pan.
Add wine, stock or water, and herbs or spices.
Make sure that the liquid covers at least a third to a half of the meat and bring to a gentle simmer.

4. The cooking process
Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature.
We recommend the oven method as the process is gentler and the meat does not stick to the pot.
Check from time to time and top up with liquid if needed.

5. Test the meat
Cooking times vary depending on your oven.
Check after 1 hour and at regular intervals thereafter.
Basting as you go. Insert a meat fork it should slide in and out easily.
Or simply take a piece out and taste it.

Allow a total cooking time between 2-2½ hrs, or until tender.
Pork Belly
Before cooking, remove the defrosted meat from its vacuum packaging and pat dry with kitchen paper.
Allow the meat to come to room temperature for up to 30 minutes before cooking.
Preheat the oven to 250°C / 475°F / Gas 9.
Season joint with salt and pepper just before cooking.
Sear the meat for 15 minutes in the oven.
Reduce temperature to 180°C / 360°F / Gas 4 and cook for 25 - 30 minutes per 450g (lb).
Once joint is cooked, rest it in the warm place for at least 20 minutes.
Pork Loin Steak
Allow the meat to come to room temperature then season with salt and pepper.
Preheat a large frying pan, add oil and sear the pork chops for 4-5 minutes without touching.
Turn the pork chops over and continue cooking for a further 4-5 minutes.
Remove from the pan and leave to rest, covered with foil for 5 minutes.
Pork Sausages
Remove all packaging. Separate the sausages using scissors. Do not prick sausages.
Combination of par-boiling and frying, BBQ or grilling:
Add the sausages to simmering water for:

From frozen: 20 minutes.
From defrosted: 10 minutes

Drain, pat dry, brush all over with oil and fry, bbq or grill for 5-8 minutes.

Alternatively:

Pan Fry:
Heat a little oil in a frying pan.
Cook on a medium heat 18-20 minutes from defrosted.
Turning occasionally.

BBQ:
18-20 minutes from defrosted.
Turn regularly to avoid charring.

Grill:
Preheat grill to medium.
Place sausages on grill rack for 14-18 minutes from defrosted.
Turn occasionally.

This product must be cooked thoroughly prior to consumption.
Ingredients:
 
For allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.

Pork Sausages
Pork (80%), water, rusk (fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), salt), seasonings (salt, fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), dextrose, preservative: sodium SULPHITE, ground spices, flavourings, antioxidant: sodium ascorbate). Filled into natural pork casings.

Nutritional Information
 
(Typical per 100g)

Pork Chops
  • Energy: 885 kJ / 213 kcal
  • Fat: 15.2g, of which Saturates: 5.1g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 19g
  • Salt: 0.15g

Pork Chops

  • Energy: 885 kJ / 213 kcal
  • Fat: 15.2g, of which Saturates: 5.1g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 19g
  • Salt: 0.15g

Diced Pork

  • Energy: 776 kJ / 184 kcal
  • Fat: 6.4g, of which Saturates: 1.9g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 31.7g
  • Salt: 0.2g

Pork Belly

  • Energy: 1332 kJ / 320 kcal
  • Fat: 23.4g, of which Saturates: 9.5g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 27.4g
  • Salt: 0.24g

Pork Sausages

  • Energy: 1334 kJ / 322 kcal
  • Fat: 27.4g, of which Saturates: 10.1g
  • Carbohydrate: 5.7g, of which Sugars: 0.3g
  • Fibre: 0.3g
  • Protein: 13.3g
  • Salt: 1.75g

Storage