Pigs Kidney

One packet of 2-3 pigs kidneys weighing around 400g. Cut fresh from local pork and trimmed by our in house butchers. A great source of vitamins and minerals, pigs kidneys are packed full of Vitamin B12 (15µg per 100g when cooked) and Iron (6.4mg per 100g when cooked).

How to Cook Pigs Kidney

Shallow fry on a medium heat for 10-15 minutes, turning occasionally. Heat 2 tablespoons of oil in a frying pan. Remove all packaging. Slice kidneys in half lengthways and remove the white core and as many of the tubes as possible. Then Place the kidney in the pan and fry over a medium heat for around 12 minutes, turning occasionally.

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.