Pork Heart


Pork heart is highly nutritious and rich in flavour. It contains B vitamins and Omega 3, as well as minerals such as thiamine, folate, selenium, phosphorus and zinc. Adventurous cooks should consider this cut as, with a bit of skill and care, it can create absolutely sensational dishes. It is a good idea to introduce different cuts into your repertoire, as making the most of each animal is more sustainable for the environment.

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Pork heart is best cooked slowly. We suggest braising it with onion, carrot and celery for a couple of hours. You can then stuff with herb and sausage before roasting to finish. Offal when done well is absolutely delicious and very good for you.

Our free range pigs feed on grass and lead happy lives in the grat 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.

We work with traditional expert butchers to make sure that this pork heart cut is of the highest standard. This assists with flavour, ease-of-cooking, and presentation. This is central to maintaining the quality you have come to expect from The Black Farmer.

SHELF LIFE 12 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 contains 1 piece. 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 in need to go in plastic recycling.

Marinated pig heart recipe:

1 pig heart, approx. ¾ pound
1 Tablespoons olive oil
2 cloves garlic, minced
1 sprig fresh thyme, chopped
1 sprig fresh parsley (small), chopped
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper

Slice the heart lengthwise. Cut out any connective tissue and sinewy bits. Trim away fat and silver skin. Then dice into 1 inch cubes.
Place the chunks into a plastic bag (or other preferred marinating vessel). Add the remaining ingredients. Close up the bag and use your fingers to massage everything around until it seems to be blended nicely. Refrigerate for 24 hours.
To cook: Heat a cast iron pan (or other preferred skillet) over medium heat. Once the pan is hot, bring 1 Tablespoon of olive oil to smoking, then dump the diced heart and all of the marinaded goodness into the pan. Add 3 Tablespoons of butter. Mix everything around real good. Cook for approx. 7-10 minutes, stirring frequently and scraping the bottom of the pan as you do. As soon as things look nicely browned, cut each chunk in half. The herbs will get crispy and delicious- be sure not to leave any of the marinade contents behind when you go to eat. Serve with a baked potato and a fresh salad.

Nutiritional information typical values per 100g,

as sold
Energy 118 kCal
Fat 4.4 g
of which saturates 1.2 g
Carbohydrate 1.3 g
of which sugars 0 g
Fibre 0 g
Protein 17.3 g
Salt 0.056 g

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