14 Days Dry-Aged Yorkshire Pig Pork Silverside

Shelf Life: 5 Days

Buying Options
Serves: 4 1 X 750g (1.7lb) £6.95
Serves: 6 1 X 1.25Kg (2.8lb) £11.50
Serves: 8 1 X 2Kg (4.4lb) £17.95
Can Be Frozen Native Breed Great Britain

With lean meat but generous fat cover for ample crackling the Pork Silverside is a roasting special, ideal for slow roasting and boasting the rich, succulent flavour that makes our outdoor reared pork so special. The dry aging process concentrates the porky taste of the meat, which is by virtue of the strict use of native breed pork reared on a rich diet and being allowed to mature at their own pace.

As with the Beef Silverside, the Pork Silverside is cut from the hindquarter of the beast, just above the leg, and gets its name from the ‘silver' layer of fibrous tissue that is carefully trimmed off in our cutting room. As the muscle is fairly worked by the beast, there is less marbling here, with the Silverside being leaner than most roasting joints though still coming with a rich layer of fat for crackling.

The quality of our native breed Pork Silverside makes for a delicious, lean 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 joint aroma, serving with traditional roast potatoes, Yorkshire puddings, and buttery apple sauce.

a knife and fork icon Our recipe tips for cooking your pork silverside a pdf icon

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