7 Day Dry-Aged Saddleback Pork Shoulder Joint
Region: North York Moors National Park, UK
Shelf Life: Min. 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 free range hogs which are allowed to mature at their own pace for the best results in the kitchen.
The Saddleback is ideal as an introduction to the quality of heritage breed pork. They are hardy fellows being good foragers amongst rough grazing, though they take much longer to mature than commercial breeds. This means well developed flavour and creamy character, and the meat is often almost nutty in character. We try and stock the Saddleback as often as possible, with it being a great all rounder, proving bacon, steaks and chops, and wonderful roasting joints.
Tasting Notes: Meaty, Nutty, Evolving
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|