Our pork fillet medallions are also ideal for shish kebabs. Marinate in your favourite spices and skewer with onion and green peppers. Serve with warm flatbreads, chilli sauce, shredded lettuce and tzatziki. It is important not to overcook lean pork, as it has a tendency to dry out. Learn how the meat feels to the touch when it’s cooked to your liking and check on it regularly. Once cooked, allow it to rest for at least five minutes. This will make the meat more tender and juicy.
Our free range pigs feed on grass and lead happy lives in the great British countryside. We work with trusted, local farms to make sure we have the best breeds for the season. At every stage, we support traditional farming methods and encourage a sustainable and ethical approach to meat eating. The practices we promote, use and endorse reduce animal stress and lower food miles.
Even the best meat still requires expert preparation, so we work with master butchers who ensure our pork fillet medallions are in perfect condition. They also use their experience to cut the pieces to uniform size. This is not merely to make it look pretty on a skewer or on the plate but also to ensure that they cook evenly. We go to this extra effort to maintain the premium quality you have come to expect from The Black Farmer.
We vacuum pack our pork fillet medallions to keep the meat fresh for longer. This also makes them suitable for home freezing, just be sure to defrost thoroughly before cooking. The easiest way is simply to leave in the fridge overnight.