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Whole British boneless pork chump (around 1.50KG), cut from the leg end of the loin of local Staffordshire and Shropshire British pigs. A real tasty old fashioned cut (the same cut rump steak comes from), but as there is only 1 joint available per side of pork, the chump is not often available. Comes rind on for that delicious crackling.
How to Cook Whole Pork Chump
Remove all packaging. Brush lightly with oil and season with salt and pepper. Panfry on a high heat for 1 - 2 minutes on each side and then place on a baking tray and oven finish at 200°C/Fan 180°C/Gas 6 in a preheated oven for 15 - 20 minutes. Allow steaks to rest in a warm place for 2-3 minutes before serving. Ensure meat is thoroughly cooked before serving.
Store at 4°C. Once opened keep refrigerated and use within 24 hours. This product is delivered fresh so is suitable for home freezing. Freeze in your desired portions on day of delivery and defrost thoroughly in a refrigerator before use. Once defrosted do not refreeze.
|Typical Nutritional Information||Per 100g|