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When you’re buying good quality, slow grown, native breed pork it makes sense to do it justice by cooking it in a way that will keep it juicy and tender. A great way to do this without worrying about overcooking is to cook it sous vide.
Confit is a great way to preserve food, keep it in the fridge and have it ready to eat in moments.
Making your own lard is not only satisfying but will also give you the confidence of knowing that you have a healthy starting point for your recipes and have used up, what otherwise might have been, a waste product.
For the best results, it’s always better to measure the internal temperature of meat rather than relying on cooking times.