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14 Days Dry-Aged Saddleback Pork T Bone Steak

Region: North York Moors National Park, UK

Shelf Life: Min. 5 Days

Buying Options
Serves: 4 4 X 250g (8.8oz) £11.75
/ £2.94 each
Outdoor Reared Can Be Frozen Great Britain Rare Breed

Ideal for big appetites, the Pork T Bone Steak offers lean character, but with fat cover and rich, juicy flavours from both the fillet and the loin. As such, they’re ideal for tasty mid week meals, or Saturday night treats, with the pork showcasing the quality of our free range hogs, allowed to mature at their own pace on hearty diets, and sourced exclusively from small, traditional pig farms.

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

Another pork steak with its name borrowed from beef butchery, the Pork T Bone is similarly meaty, consisting of both pork loin and the prized fillet. Despite this, they're a good value cut, combining quantity with quality. The key for the butcher is to carefully cut out the meat to ensure a neat steak with the characteristic T Bone left in for the flavour and yielding ample meat.
A great value steak, perfect for big eats or mid week meals, with the distinctive bone promising both deep flavour and succulent lean pork. For the best results, fry or griddle on a high heat for eight minutes one side, and six minutes the other, before serving with rich gratin dauphinoise and baked apples to complement the meat.
a knife and fork icon Our recipe tips for cooking your Pork T Bone Steak a pdf icon