- Dry aged
- Suitable for freezing
Dry Aged and butchered by Luke at Meat Box this pork is Luke own herd of old fashioned English breed the British Saddleback. Now on the Rare Breed Survival Trust's 'Watch List' the Saddleback is known to be a very hardy breed well suited to an extensive outdoor life.
Perfect for pulled pork
We recommend 4-5 portions per kg.
Meat Box says
The pigs are free our farm in the Chew Valley, Somerset. Along with clover and standing oats the pigs consume large quantities of fruit and veg which helps maintain health and gives a distinctly sweet flavour to the meat.
Keep in original packaging & refrigerate. Remove from packaging & rest at room temperature before cooking.
Minimum 2 days
Slow-roast at 160°C for 1–1½ hours, basting with liquid or sauce; increase heat to 200°C and roast for 20–30 minutes to brown and glaze.
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Meet Meat Box
Luke farms his organic beef at his home – Herons Green Farm in the Chew Valley – where traditional native breeds of North and South Devon cattle are grass fed on lush pasture. He also works with local small scale farmers in the Chew Valley who supply into his new Bristol Butchery 'Meat Box' in Cargo, Wapping Wharf. . They don't have to be organic however native breeds are chosen that are somewhat smaller in carcass yields but much sweeter tasting meat. There cows also thrive on our luscious Somerset pastures and can finish off grass alone. Beef is dry aged for 30 days+. During this time, enzymes present in the muscles start to break down the connective tissues making the beef tender and the flavour starts to intensify. Every time you buy off us you are directly helping the recovery of wildlife, helping to build soils and taking carbon out of the atmosphere.Find out more