7 Day Dry-Aged Yorkshire Pig Pork Silverside

Region: Yorkshire, UK

Shelf Life: Min. 5 Days

Buying Options
Serves: 4 1 X 750g (1.7lb) £8.50
/ £8.50 each
Serves: 6 1 X 1.25Kg (2.8lb) £13.75
/ £13.75 each
Serves: 8 1 X 2Kg (4.4lb) £21.50
/ £21.50 each
Free Range Can Be Frozen Great Britain Native Breed

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 free range 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.

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

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