| DETAILS |
Our pork fillet medallions are also ideal for shish kebabs. Marinate in your favourite spices and skewer with onion and green peppers. Serve with warm flatbreads, chilli sauce, shredded lettuce and tzatziki. It is important not to overcook lean pork, as it has a tendency to dry out. Learn how the meat feels to the touch when it’s cooked to your liking and check on it regularly. Once cooked, allow it to rest for at least five minutes. This will make the meat more tender and juicy. 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 we promote, use and endorse reduce animal stress and lower food miles. Even the best meat still requires expert preparation, so we work with master butchers who ensure our pork fillet medallions are in perfect condition. They also use their experience to cut the pieces to uniform size. This is not merely to make it look pretty on a skewer or on the plate but also to ensure that they cook evenly. We go to this extra effort to maintain the premium quality you have come to expect from The Black Farmer. |
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| SHELF LIFE | 5 Days from date of delivery |
| STORAGE ADVICE | While we’d be surprised if you could resist the temptation to enjoy immediately, please keep refridgerated unless you intend to eat it right away! Otherwise all our quality meat is suitable for freezing to preserve its taste and texture, meaning you can cook and serve it when you fancy. Once it’s been frozen, please thaw your meat slowly and thoroughly, ideally in the fridge overnight. We vacuum-pack our meat to naturally extend its freshness and make it suitable for home-freezing. |
| PACKAGING | This pack weighs approximately 400g or 1kg.
Your item will arrive in a 100% recycled box lovingly packed with FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled. To recycle the gel packs, simply cut a corner and dispose of the contents through your normal domestic waste system, as the gel isn’t harmful to the environment. Better still, reuse them by storing in the freezer and chilling other products. The only component from our packaging that can’t be recycled are the foil liners which need to be go in household waste; the poly bags meat comes in needs to go in plastic recycling. |
| COUNTRY OF ORIGIN | UK |
Cooking instructions:
Step 1
Heat oil in a 12-inch skillet over medium-high. Arrange pork medallions in a single layer on a work surface, and press each with the palm of your hand to flatten to an even thickness.
Step 2
Combine salt, garlic powder, and pepper; sprinkle evenly over pork. Add pork to skillet in a single layer; cook just until done, about 3 minutes per side
Step 3
Remove from heat; let stand 5 minutes before serving. Garnish with thyme leaves, if desired.
Nutiritional information typical values per 100g,
| as sold | |
| Energy | 147 kCal |
| Fat | 6.5 g |
| of which saturates | 2.3 g |
| Carbohydrate | 0 g |
| of which sugars | 0 g |
| Fibre | 0 g |
| Protein | 22 g |
| Salt | 0.05g |
We entrust DPD to deliver everything you order to mainland addresses in the UK. You can select you preferred delivery date at check-out. Next-day delivery has a cut-off time of 12pm, but please note, next-day delivery is not available on everything. Gift messages may also be added and personalised at check-out. For more information, please visit our Delivery & Returns page.
