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BIRMINGHAM POST – 13 MAY 2010

Posted on 13th May 2010 | by V8Media_Admin

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THE SUNDAY TELEGRAPH – STELLA MAGAZINE, 18 OCTOBER 2009
COCHON ANGLAIS, CHEZ YVES RIVOIRON…

Reviews

Michel Roux – Le Gavroche, London

“Middle White pork has the crispiest skin and the best flavoured fat to accompany its fantastic tasting meat.”

Daniel Stuki - Head Chef Sketch (The Lecture Room) 3* Michelin

“We are blessed to have such a unique ingredient in the Lecture Room kitchen. The flavour & quality of Huntsham Farm’s aged Middle White pork is like no other and we are proud to serve this on our a la carte menu”

 

Huntsham support the 55th Taittinger Prix International de Cuisine D’Auteur

Huntsham were chosen to supply our Middle White pork for the eight international competitors for the 55th Taittinger Prix International de Cuisine D'Auteur.
We have also supplied our Middle White pork for the celebratory dinner at BAFTA afterwards.

Learn More

 

ROSAMUND’S MIDDLE WHITE PORK BELLY WITH FENNEL AND LEMON AND HERB RICE

This is a good recipe for our Middle White belly and it also works well with the small roasting joints from the shoulder, leg and belly which come in our Huntsham Special Box and our Summer Box – they will need an extra 10 minutes cooking time.

See Recipes

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