Morrisons from Our Deli Brawn, 200g

Product Information

We also have a wide range of Specially Selected Pork products. This means the products have a protected geographical status and are part of a quality assurance scheme audited by Quality Meat Scotland. The label means that pigs were born reared and processed right here in Scotland on farms that adhere to the highest standards of animal welfare and sustainable farming practices. Lincolnshire is well known for it’s popular Sausage recipe, which of course all butchers’ have a different take on. Haslet originates from Lincolnshire and uses the Lincolnshire Sausage recipe, to make an oval ‘meat loaf’. Handmade, in our Lincolnshire farmhouse kitchen, our Haslets are covered in a vail fat, as is tradition, then cooked till brown. Oxtail is the tail of cow, making it a delicious way to enjoy beef. You get all the rich flavour but at a lower price tag than other cuts (although it’s definitely worth splashing out on one of our unbeatable steaks every now and again). Oxtail is an economical way to provide delicious food to a large family (or to a small family, for that matter!). Traditionally used just as a natural Sausage casing - before hog casings - and now more commonly used to encase Faggots and Pâté - CaulFat is also known as Lace Fat or Crepine.

First, use a cloth dampened with hot water to wipe down the pig head, taking care to wash any mud, grime and wax off. Cut the ears from the head using a sharp knife, and put these and the trotter in a bowl full of warm water and again wipe to ensure the wax and dirt is removed. Use a disposable razor to shave any whiskers and stubble from the head. Cut the flesh attaching the eyelashes away with a sharp knife. You can feel confident in eating our products as all of the meat we use is hormone free and has been processed in Australia, according to Australia’s high health and hygiene standards. The only imported ingredients added are German beech wood chips (for smoking the meat) and some exotic spices that cannot be grown in Australia. SIN-FREE & HANDMADE Bring to the boil before turning the heat down so the soup is simmering. Cover and cook for 2.5-3 hours on a low heat, until the oxtail meat is falling away from the bone. Oxtail, in the culinary world, is the word for the tail of an ox. It’s high in gelatine, which makes it an incredibly flavoursome way to enjoy beef. A whole oxtail usually weights a whopping 7-8lbs, but it’s cut into sizes more appropriate for use in meals. It makes for delicious soups, stews and gravy.Typically sliced and eaten cold in sandwiches or a salad; we also recommend shallow frying slices, as alternative to Sausage in a fry up. Goes well with Strong English Mustard or our Red Onion Marmalade. The snout has a kind of firmer, fleshy quality too. Include that in your meaty mix, cover and refrigerate. Minced pork and diced pork can also be used in a variety of dishes. We also have pork burgers on sale made from pork mince, and our pork and chorizo burgers are very popular during barbecue season as are our pork ribs (also called pork spare ribs).

We recognise you have a choice of sausages that you can choose from and thank you for choosing ours. Eve Smallgoods is a family-owned and operated business that’s five generations strong. We’re based in the Gold Coast and and source 100% of our meat from farmers in SE Queensland/ Northern NSW. All farms are certified for sustainable agricultural practices and animal welfare. Stalls are not used, leaving animals free to move about, socialise and access to natural light/ fresh air. BRAWN (Essex) Procure a pig's head which has been in salt not more than three or four days, wash it and put it on in sufficient water to cover it well. Let it cook gently for about three hours, until quite tender, then take it out, remove the bones (which should come away easily) and cut up all the meat in small pieces, putting it into a basin, which should be kept hot over boiling water, or the brawn will set too soon. Season with pepper (no salt) and a little powdered mace and sage if liked; put into a press- ing tin if one is at hand, and pour over the meat about half a pint of the liquor in which it has boiled. If a brawn tin is not to be had, use an ordinary large cake tiu, put a plate closely fitting on top, and set on that the heaviest weights you have - either scale-weights or flat-irons. Bennetts have a wide variety of freshly cooked meat for slicing, all the finest local produce ensuring the best quality taste. All meats are cooked to perfection on the day and can be sliced to your preference, ideal for sandwiches and salads. We are unique in the fact that we still produce some old fashion traditional classics with recipes and secrets passed down through the generations on products that are now not widely available. Do have a look at out How to Cook/and Related Recipes Tab for some great ways to prepare your Pork CaulFatThe following day, scrape away the layer of fat that will have formed on the top of the soup liquid. You could save this for use in other cooking recipes (it would make an excellent fat with which to roast potatoes!) or simply throw into the bin. All beef, including oxtail, comes from Yorkshire farmers local to us in Sheffield. We’ve had over 8 generations to build lasting relationships with local farmers, meaning that we can source the very best beef without fail. We only use heritage breeds of cattle, from Dexter to Highland, to get the very highest quality of meat every time.

There is also a variety of international cheese available in our online store. These cheeses incorporate different styles and flavours from different regions of the world. This range includes a number of French and Austrian cheeses. TO MAKE BRAWN (Surrey) Having divided the head down the middle, remove the brains, and cut off the ears, then let the head lie in cold water for twelve hours : boil it until the bones can be readily taken out, and when done, take off the skin as entire as possible : while the meat and the tongue are hot, chop them rather fine, and season with pepper, salt, a httle nutmeg, two or three cloves, and some cayenne : then place part of the skin at the bottom of a pan, lay on it the chopped meat, and put the rest of the skin over the top, place it mider a heavy weight, and let it remain until quite cold; part of the hquor in which the head has been dressed must be boiled up with vinegar and salt, and thrown over the head. It is eaten with vinegar and mustard. (A little brown sugar added to these is an improvement. Ed). You will then be able to select which store you would like to collect from in the pop-up menu that appears above the delivery date option. Delivery Dates Spoon the remaining soup (it will be slightly jellified!) into a pan and heat until it’s simmering. Remove the ears after 2 hours, rinse and leave to cool. You will need to spoon scum from the surface of the simmering water from time to time.

Pork Loin

CaulFat is a translucent lace of fat, which melts when cooked, so it provides moisture and flavour and holds ingredients together whilst cooking. Natural Sausage casing Top Chefs secret hidden gem - which is ridiculously good value as well as adding something really very special to the taste and texture of the creations it is used to encase and flavour. Provides moisture,flavour and hold