Description DescriptionCut from the best part of the shoulder, our pork rib-eyes are prepared using pork sourced from Packington Free Range or Blanchard’s Outdoor Bred Hampshire breed pork. Each rib-eye weighs approximately 200g, with 4 per pack (total weight 800g). We recommend pork rib-eyes as a braising cut — cooked low and slow they break down to make an incredibly rich casserole or stew. They can also be cooked as individual steaks or on the BBQ, where the marbling adds flavour and succulence. Cooking Guide (Braising) Brown rib-eyes in a hot pan with a little oil. Add vegetables, stock, wine or sauce base of your choice. Cover and cook gently for 2–3 hours until tender. Cooking Guide (Grill/BBQ) Season generously with salt and pepper. Cook over medium heat for 4–5 minutes each side, until internal temperature reaches 70°C. Rest before serving. Serving SuggestionFor a slow-cooked casserole, serve with buttered noodles or crusty bread to soak up the sauce. If grilled or barbecued, slice thinly and serve in warm flatbreads with salad and a yoghurt-garlic dressing for a lighter, modern twist.
