7 Day Dry-Aged Saddleback Pork Rump Cushion
Region: North York Moors National Park, UK
Shelf Life: Min. 5 Days
Wonderfully succulence, our Pork Rump Cushions are a must for pork lovers, with the rich meat showcasing why British native breed pork is so good. These delicate cushions for free range heritage breed pork cook out perfectly and look amazing at the centre of many dishes. An economical cut, taken from the leg, the layer of fat bastes and enriches the pork during cooking.
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
A Pork Rump Cushion is a piece of boneless leg meat with the right level of fat covering, We cut each cushion from the leg, where our free range hogs yield tasty meat with rich colouring that lets us know that it's of the best quality. These are matured for at least 7 days to concentrate the taste in our dedicated dry aging room, before being carefully cut and trimmed.
This cut is perfect to BBQ, fry or griddle. We love this cut as it is simple to cook, and perfect served alongside sauteed potatoes & granny smiths apple, spiked with fresh chopped chives & mustard.
|Our recipe tips for cooking your Pork Rump Cushion|