Pigs Ear 0799

Pig, Ears

£3.50
Pigs Ear 0799

Pig, Ears

£3.50
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Quantity
Free delivery on orders over £50
Chilled food arrives in cool packs
Collect in- store - no delivery charge! Order by 12pm Thurs for Sat pm collection

Pig, Ears — quality cut with island‑style flavour potential.

Pig – Ears brings authentic flavour from traditional British butchery. Pig ears are a traditional delicacy enjoyed in many cultures for their sweet, rich pork flavour and satisfying texture. Ours are sourced from British farms in Wiltshire, Somerset, and the South West, where pigs are free-range and grass-fed. This sustainable and ethical approach ensures the highest quality meat while reducing food miles and animal stress. - Sweet, rich pork flavour with satisfying texture - Ethically sourced from free-range British pigs

  • Quality cut; bold flavour potential
  • Great for grills and stews
  • Cook to 75 °C core temperature
  • Serve at family gatherings

Culinary inspiration:
Cook to a safe core temp and season boldly with herbs, citrus and spice.

  • Grill, roast or braise
  • Finish with herbs and lime
  • Serve with rice and peas
spices (black pepper, fennel), herbs (basil, marjoram, rosemary, thyme), sea salt, sugar, dehydrated garlic, dehydrated onion
Allergens are highlighted in bold.

Nutritional information typical values per 100g,
as sold
Energy
176 kCal
Fat
11.1 g
of which saturates
0 g
Carbohydrate
0 g
of which sugars
0 g
Fibre
0 g
Protein
19.1 g
Salt
0 g

Here's cooking instruction for preparing pig's ears:
1. Cleaning: Begin by cleaning the pig's ears thoroughly. Remove any excess hair and debris by scraping the outer surface with a knife or scrubbing under running water. Make sure to clean both sides of the ears.
2. Boiling: Place the cleaned pig's ears in a large pot and cover them with water. Add some salt and bring the water to a boil. Reduce the heat and let the ears simmer for about 1 to 1.5 hours until they become tender.
3. Cooling: Once the pig's ears are cooked, drain them and let them cool down to room temperature. You can place them on a baking sheet or wire rack to allow any excess moisture to evaporate.
4. Slicing: Once cooled, slice the pig's ears into thin strips or bite-sized pieces, depending on your preference. You can use a sharp knife or kitchen shears to make the cuts.
5. Frying: Heat a pan with oil over medium-high heat. Once the oil is hot, add the sliced pig's ears and fry them until they turn golden brown and crispy. This should take around 5-7 minutes.
6. Seasoning: Remove the fried pig's ears from the pan and place them on a paper towel to absorb any excess oil. Season them with salt, pepper, or your favourite spices to add flavour.
7. Serving: Serve the crispy pig's ears as an appetizer or a sck. You can enjoy them as is or pair them with a dipping sauce of your choice, such as soy sauce, chili sauce, or vinegar-based sauces.
Remember to exercise caution when handling hot oil, and make sure the pig's ears are fully cooked before consuming. Enjoy your crispy pig's ears!

Cook Before Eating. Consume On Day Opened. Store Below 3°C Or Freeze On Day Of Purchase For 6-9 Months. Defrost Thoroughly In Fridge Before Cooking.

This pack contains 1 piece

Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR

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