Estimated per 100g,
Energy 309 kCal 309 kCal
Fat 26.9 g 26.9 g
of which saturates 9.3 g 9.3 g
Carbohydrate 0.5 g 0.5 g
of which sugars 0 g 0 g
Fibre 0 g 0 g
Protein 15.3 g 15.3 g
Salt 0.78 g 0.78 g

Here's cooking instruction for preparing Pig's Snout:
1. Clean the snout: Start by thoroughly cleaning the pig's snout under cold running water. Use a scrub brush to remove any dirt or debris.
2. Boil the snout: Fill a large pot with water and bring it to a boil. Add the cleaned pig's snout to the boiling water. You can also add some aromatic vegetables and herbs like onion, garlic, bay leaves, and thyme to enhance the flavour.
3. Simmer: Reduce the heat to low and let the snout simmer gently for about 2-3 hours. This slow cooking process will help tenderize the meat and allow the Flavors to develop.
4. Check for tenderness: After simmering, check the snout for tenderness. It should be fork-tender, meaning a fork easily pierces through the meat. If it's still tough, continue simmering for another 30 minutes to an hour until it reaches the desired tenderness.
5. Remove and cool: Once the snout is tender, carefully remove it from the pot using tongs or a slotted spoon. Allow it to cool slightly before handling.
6. Optiol: Remove skin and excess fat: If desired, you can remove the outer skin and excess fat from the snout. Use a sharp knife to carefully peel off the skin, and trim away any excess fat. This step is optiol and depends on persol preference.
7. Season and finish: Season the snout with salt and pepper, or any other spices or marides of your choice. You can then grill, roast, or pan-fry the snout to add some crispy texture and enhance the Flavors further.
8. Serve: Once cooked, slice the pig's snout into thin slices or bite-sized pieces. Serve it as a main dish or use it as an ingredient in stews, soups, or other recipes.
Remember to always ensure that the pig's snout is sourced from a reliable and safe provider, and cook it thoroughly to elimite any potential health risks. Enjoy your meal!

Keep refrigerated below 3°C. Consume on the day opened. Suitable for home freezing; freeze on the day of purchase and consume within 6–9 months. Defrost thoroughly in the fridge before cooking.

Vacuum-packed/pouched for freshness. Recyclable packaging. Please rinse and recycle where possible.

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