feel free contact us 0972293205 | 0968437034 Info@shop4me.biz
Showing 16–30 of 31 results
Big tasty ribs well suited to a long braise then a blast on the barbeque. They can either be separated into individual ribs, or cut across the bones to look like little ladders.
Mutton-shoulder it is shoulder the gives the most flavour and succulence, thanks to its marbling of fat and intramuscular tissue. Cooked slowly and allowed to tenderize over a number of hours, shoulder has every ounce of leg’s majesty at around half the price. While shoulder makes a fantastic roast, it’s ideal for dicing or mincing too.
Pork Chops: bake or pot roast at a low temperature for really tasty, tender chops, or grill to get crispy fat
Pork Loin from the middle of the pig’s back; an area safe from any hard work and so about as lean as this fatty animal will get. Produces an excellent roasting joint – particularly on the bone – plus wonderful, meaty pork chops.
Pork sausage is a food usually made from ground meat, often pork, beef or veal, along with salt, spices and breadcrumbs, with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Sausages that are sold uncooked are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing and the casing may then be removed.
©2018 Powered by Mulena InfoTech
Create an account