Description
WHAT’S IN THE BOX
Rolled Leg of Pork 2 x 1kg
Rolled Shoulder of Pork 2 x 1kg
Pork Belly Slices 2kg
Pork Chops 2kg
Lincolnshire Sausages 1.135kg
THE PORK
Good pork starts with good breeding and proper farming. Ours comes from quality British pigs raised to high welfare standards — slower growing, better fed, and given the time and space to develop the fat coverage and muscle quality that makes the difference between pork that’s worth cooking and pork that isn’t. Our butchers prepare every cut on site at Grasmere, which means you’re getting meat that’s been handled properly from start to finish.
THE CUTS
Rolled Leg of Pork — 2 x 1kg
The leg is the leanest of the primary pork roasting joints — firm, well-structured, and satisfying. Rolled and tied for an even cook, each 1kg joint will serve 3-4 people comfortably.
Score the skin generously, rub with oil and flaked salt, and roast at 180°C, turning the oven up to 220°C for the last 20 minutes to blister the crackling. Roast for roughly 25 minutes per 500g. Rest for 20 minutes before carving.
Rolled Shoulder of Pork — 2 x 1kg
The shoulder is the cook’s cut. More fat, more connective tissue, more flavour — and the more forgiving of the two joints in the box. Low and slow is the way: 150°C for 4–5 hours until the meat is falling apart and the fat has rendered through. That’s pulled pork, and it’s one of the best things you can do with a piece of pork.
It also roasts beautifully at higher temperatures for a more traditional Sunday joint — the fat keeps the meat basted throughout. With two shoulders, you could of course, do one roast and one pulled pork!
Pork Belly Slices — 2kg
Pork belly is all about the fat, and the fat here is the point. Slow-cooked until the layers of meat and fat melt into each other, or cooked fast on a hot barbecue or griddle until the edges caramelise and char — both are correct, both are excellent.
For the barbecue: marinate overnight in soy, ginger, garlic and a little honey, then cook over medium-hot coals for 15–20 minutes, turning regularly. For midweek: roast at 200°C for 35–40 minutes, turning once. Finish under the grill for the last 5 minutes to get the fat properly crisped.
They also cook well in the air fryer – remove the bone and cut into chunks for crispy pork bites that will delight!
Pork Chops — 2kg (bone-in)
Bone-in chops have more flavour than their boneless equivalents — the bone conducts heat and keeps the meat juicier through the cook. At 2kg you’re looking at approximately 6–8 chops depending on thickness, which means several midweek meals sorted.
Season well with salt, pepper, and a little fresh thyme. Fry in a hot pan with a knob of butter for 3–4 minutes each side until golden. Rest for 5 minutes. That’s it — a pork chop cooked properly needs very little help. Serve with apple sauce, mashed potato, and something green.
Grasmere Lincolnshire Sausages — 1.135kg (approx. 20 sausages)
Our flagship sausage. Based on the recipe of local butcher Alf, award-winning and herb-forward, built on sage the way a proper Lincolnshire sausage should be. A customer favourite since the very beginning. The box wouldn’t be complete without them.
STORAGE & DELIVERY
Delivered fresh in chilled packaging. Keep refrigerated and use within the use by on the packets, or freeze on arrival. Full use-by information on individual product packaging.
ALLERGENS
Lincolnshire Sausages contain: Wheat, Sulphites.
