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TRADITIONAL BREED MEAT

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Reviews

Michel Roux – Le Gavroche, London

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

River Café, London

“Slow roasted Middle White pork loin from Richard Vaughan with Ligurian olives, fresh rosemary, garlic and Pinot Bianco is always a favourite on the River Café menu.”

 

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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