Spices (Black Pepper, Fennel), Herbs (Basil, Marjoram, Rosemary, Thyme), Sea Salt, Sugar, Dehydrated Garlic, Dehydrated Onion

Marinated pig heart recipe:
1 pig heart, approx. ¾ pound
1 Tablespoons olive oil
2 cloves garlic, minced
1 sprig fresh thyme, chopped
1 sprig fresh parsley (small), chopped
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
Instructions
Slice the heart lengthwise. Cut out any connective tissue and sinewy bits. Trim away fat and silver skin. Then dice into 1 inch cubes.
Place the chunks into a plastic bag (or other preferred marinating vessel). Add the remaining ingredients. Close up the bag and use your fingers to massage everything around until it seems to be blended nicely. Refrigerate for 24 hours.
To cook: Heat a cast iron pan (or other preferred skillet) over medium heat. Once the pan is hot, bring 1 Tablespoon of olive oil to smoking, then dump the diced heart and all of the marinaded goodness into the pan. Add 3 Tablespoons of butter. Mix everything around real good. Cook for approx. 7-10 minutes, stirring frequently and scraping the bottom of the pan as you do. As soon as things look nicely browned, cut each chunk in half. The herbs will get crispy and delicious- be sure not to leave any of the marinade contents behind when you go to eat. Serve with a baked potato and a fresh salad.

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.

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