Available for delivery:
Tuesday to Saturday
Proper pork chops are best with woody or sweet flavours. Try browning off in a hot, high sided frying pan before finishing with cider, thinly sliced apple, plently of black pepper and sage under a lid.
Take your meat out of the fridge at least 30 minutes before cooking - the bigger the cut the more time it needs to come to room temperature. Remember, meat is a muscle and needs to relax before it is cooked.
Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.
Average shelf life: 2-3 days. On arrival please see the labels for use by dates.
Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.