If you are already a fan of pork belly, or simply like your meat on the dainty side of things, you must try this - the younger meat of the suckling pi...
If you are already a fan of pork belly, or simply like your meat on the dainty side of things, you must try this - the younger meat of the suckling pig has less fat, and a more delicate flavour and texture. You can leave the skin on for eating, too, which tastes amazing after a marinade or rub.
If you are already a fan of pork belly, or simply like your meat on the dainty side of things, you must try this - the younger meat of the suckling pig has less fat, and a more delicate flavour and texture. You can leave the skin on for eating, too, which tastes amazing after a marinade or rub.
https://www.finefoodspecialist.co.uk/suckling-pig-belly-2kg?___store=default2017Suckling Pig Belly, Frozen, +/-1kghttps://www.finefoodspecialist.co.uk/media/catalog/product/p/o/pork_belly_new_size.jpg26.9526.95GBPInStock/Meat & Poultry/Meat & Poultry/Specialist Pork/Meat & Poultry/Specialist Pork/Suckling Piglets/Chinese New Year Ingredients & Food Gifts348083444123480<p><span style="font-size: medium;">If you are already a fan of pork belly, or simply like your meat on the dainty side of things, you must try this - the younger meat of the suckling pig has less fat, and a more delicate flavour and texture. You can leave the skin on for eating, too, which tastes amazing after a marinade or rub.</span></p> <p><span style="font-size: medium;">If you are already a fan of pork belly, or simply like your meat on the dainty side of things, you must try this - the younger meat of the suckling pig has less fat, and a more delicate flavour and texture. You can leave the skin on for eating, too, which tastes amazing after a marinade or rub.</span></p>00https://www.finefoodspecialist.co.uk/media/catalog/product/n/e/new_suckling.jpgadd-to-cart
Check how this product is used in following recipes
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Our cooked suckling pig confit delivers an exceptional balance of tender, melt-in-the-mouth meat and golden, crisp skin. Made from confit suckling pig pressed into a mould, this terrine is slow-cooked at a low temperature for several hours, al...
The Taste of Time: 45-Day Dry-Aged Rubia Gallega Ribeye Steak!
This beef is dry-aged for 45 days from cattle up to 8-12 years, a process that delivers an exceptional depth of flavour unlike any other. Rubia Gallega is a rare and prized breed of cattle indigenous to Galicia, in northwestern Spain. T...
