Special Offer

Grasmere Half Pig Meat Box

Our Half Pig Meat Box contains:

  • 4 x 1kg Boneless Rolled Leg of Pork.
  • 4 x 1kg Boneless Rolled Shoulder of Pork.
  • 3kg Belly of Pork in slices, packed in twos.
  • 4kg Pork Loin Chops, packed in twos.
  • 1.360kg Lincolnshire Sausages.

SPECIAL OFFER- £120

£120.00

Description

At Grasmere Farm we aim to provide our customers with fantastic value, quality and of course choice.  Our specialist butchers prepare each cut specially, selecting only the best cuts and ingredients. All of our packs are prepared fresh, ready for the freezer.

Grasmere Farm’s Hampshire-cross Pigs are at the heart of our business. We breed and raise the Pigs on the farm in south Lincolnshire, using traditional farming methods which creates flavoursome and tender Pork. Our specialist butchers prepare each cut specially on site, selecting only the best for our primes cuts. Our reputation for producing delicious Pork is renowned both near and far.

How to cook…

To cook Leg of Pork: Cook from room temperature. Dry the skin thoroughly and rub salt into rind. Roast the Joint in a deep tray and cover with foil. Place in centre of oven and cook at 180°C, Gas Mark 4 for 30 minutes and then 30 minutes for every 500g. For the perfect crackling uncover the Joint 10 minutes before the finish and turn up the heat of the oven. Remove string. To cook Rolled Shoulder of Pork: Cook from room temperature. Dry the skin thoroughly and rub salt into rind- either cut off and cook separately or follow the below instructions. Roast the Joint in a deep tray and cover with foil. Place in centre of oven and cook at 140°C, Gas Mark 1 for up to 4 hours. Too cook for fewer hours, simply increase the heat. For the perfect crackling uncover the Joint 10 minutes before the finish and turn up the heat of the oven- note after slow cooking crackling will not be the best so best removing skin before hand. To cook Pork Chops: Cook from room temperature and pat dry. Season the meat well and heat a pan till hot. Cook on the skin and fat first before searing the flat sides. Cook for 4-5 minutes each side. Alternatively pan sear and transfer to hot oven for 10 minutes. Allow to rest before serving. To cook Sausages: Cook from room temperature.To Grill: Preheat the grill to medium. Place on the rack and grill for 10-13 minutes, turning regularly. To Shallow Fry: Heat a small amount of oil in a frying pan. Fry on a medium heat for 6-10 minutes, turning regularly. To Oven Bake: Preheat oven to 190°c, 375°f gas mark 5. Place on a roasting tray for 20-25 minutes turn half way through cooking. For fan assisted oven adjust accordingly.

Allergens. WHEAT, SULPHUR DIOXIDE (SULPHITE) in Lincolnshire Sausage.

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