Choose whether you would like the skin left on this cutlet pork for perfect crispy crackling or removed if you’re going to add your own topping. The meat is succulent, tender and flavoursome. Beautiful paired with some roast potatoes and vegetables.
Our free range pigs feed on grass and lead happy lives in the great British countryside. We work with trusted, local farms to make sure we have the best breeds for the season. At every stage, we support traditional farming methods and encourage a sustainable and ethical approach to meat eating. The practices our suppliers use reduce animal stress and lower food miles.
Even the best meat still requires expert preparation, so we work with master butchers who ensure our cutlet pork is of exceptional quality. Perfect produce.
Cooking instructions for french trimmed cutlet pork:
Remember to remove your rack of French trimmed pork joint out of the packaging, pat dry and bring to room temperature
Pre-heat your oven to 200 oc temperature fan assisted or 215 oc without a fan. Scald the pork rind by pouring over a full kettle onto the skin over a clean sink with the pork resting on a wire tray
- Season the joint just prior to roasting
Choose a large, heavy based roasting tray, ideally with deep sides and handles for easy movement
Season with good quality fine sea salt rubbing into the score marks on the skin
Make a trivet by roughly chopping equal amounts of onion, carrot and celery or my preferred choice of celeriac, the root of the celery plus a bay leaf, sprig of thyme and a few black peppercorns, another nice addition can be a bramley apple peeled and quartered to the trivet
Place the cutlet pork skin side up onto the trivet which should line the base of the tray
Place in centre of oven and roast for 20 minutes then reduce the temperature to 180 oc then continue roasting for 30 minutes per 500g reaching a core temperature of minimum 70 oc
Remove from oven and pop onto a clean tray and keep warm by covering with a sheet of tin foil then resting for a minimum of 20 minutes before carving, leaving the roasted vegetables in the tray for the gravy
- For the gravy I make up 500 ml of essential cuisine chicken stock, then deglaze roasting tray with this stock stirring all the caramelised juices from the tray, then pass through a fine sieve pushing all the juices from the vegetables into a clean sauce pan, bring to the simmer and thicken if required by whisking in a teaspoon of corn flour mixed with a little cold water and reduce till you reach a rich glossy gravy.
This pack comes in approximately 2 pieces.
Product photography is representative only. Weights and portions will be as stated.
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