Easter Edition Porchetta With Bramley Apple & Seasonal Spice
Region: Farmison & Co Trusted Farm, UK
Shelf Life: 5 Days
This porchetta is inspired by Italian butchery traditions and classic English seasonal flavours for an aromatic Easter feast. Developed by our in-house Michelin Star chef Jeff Baker and exclusive to Farmison & Co, this Chef Prepared porchetta combines the finest British heritage breed pork with an indulgent seasonal stuffing for incredible flavour and succulence. A must for pork lovers, the rich, creamy pork loin is skillfully trimmed, boned and filled by hand with Jeff’s special recipe pork, Bramley apple and spice stuffing to enhance the natural flavour of our heritage breed meat.
The Yorkshire Pig is the world’s most popular breed. They’ve been exported to all corners of the globe due to their ability to get big quick, and provide consistent pork with strong, porky flavour. When sourcing our Yorkshires, we source hogs who are reared to maturity at a slow pace, in the great outdoors. This ensures the melting succulence when cooked, and the beautiful creamy character.
Tasting Notes: Rich, Succulent, Creamy
Porchetta is relatively new to British menus and ours is very much a chef-butcher collaboration to achieve the perfect Italian style finish. A British take on an Italian classic, the pork loin is carefully boned and rolled before being stuffed with a rich blend of English fruit, herbs and spices. The result is layers of prime pork meat with ample fat covering for crisp crackling and a rich stuffing for extra flavour.
Quite simply some of the best porchetta on offer in the UK, this centrepiece is the result of meticulous efforts to enhance Italian tradition with the finest English pork and ingredients. For the melting tenderness for which Porchetta is famous, slow roast on a trivet, and serve with mashed potatoes, roast carrots and seasonal greens.
|OUR RECIPE TIPS FOR COOKING YOUR CHRISTMAS EDITION PORCHETTA|
Restricted Delivery Notice
- This product can only be delivered on 27th March 2018, 28th March 2018 or 29th March 2018