7 Day Dry-Aged Yorkshire Pig Pork Shoulder Joint
Farm: Nidderdale - Area of Outstanding Natural Beauty
Shelf Life: 5 Days
The Pork Shoulder Joint is well suited to slow roasting with the creamy layering of fat offering rich juicy, succulence as a centrepiece. The impressive flavour of the pork belly reflects the rich diets of our outdoor reared hogs which are allowed to mature at their own pace for the best results in the kitchen.
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
An example of traditional pork butchery, the shoulder is boned, trimmed, and rolled to offer a roasting joint with ample fat cover to give the meat its flavour and natural juiciness. Matured for 14 days, the pork shoulder demonstrates why our native breed pork is so special, with proper character.
The quality of our native breed pork shoulder joint makes for a delicious joint perfect for a slow roasting as well as being well suited to marinating. Try roasting on a trivet of onion, carrot, and celeriac to give the Flat Pork Belly aroma, and serving with ragout pulses with bacon and shallots, alongside a rich grain mustard.
|Our recipe tips for cooking your Pork Shoulder Joint|