Description

Our organic pork escalope's are the ideal balance between lean and beautifully tender.

Perfect to pan fry or make classic schnitzel by dusting them lightly with flour, dipping them into some egg, and then coating them with seasoned bread crumbs. Serve with a squeeze of lemon and wholegrain mustard mash.

Good To Know

Ingredients & Nutritional's

Organic, Outdoor Bred and Reared Pork
Please note this is produced in a factory that handles Gluten

Nutritionals per 100g: Energy 270Kcal/ 1119kJ | Fat 21.7g of which saturates 8.0g |  Protein 18.6g | Salt 0.13g

How To Store

Our pork escalope's are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 7+ days shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

Our Farms & Suppliers

Our organic pork comes from two partner pig farms, one here in Devon and one in Gloucestershire. Their pigs are outdoors bred and reared, and they spend their whole lives outside the way they should. They come from a British Landrace cross Duroc sow, giving lean meat with defined contrast in the joints so that, we can do everything from our famous Roam & Relish bacon from the flavour-rich belly to a pull-apart, slow-cooked shoulder joint. The pigs are free to roam, wander, and forage as much as they please and are given organic feed to get those vital vitamins and minerals they can’t find from the ground. In the summer they wallow in cool mud baths and in the winter, they can snuggle up in deep beds of fresh straw. Unlike intensive farms, their tails and teeth are left unharmed. Animal welfare is at the heart of everything we stand for and these pigs lead a natural and happy life. Every cut is hand-finished,, cooked with carefully selected cures, and butchered using traditional methods. From bacon to slow-roasting joints, chops, and sausages, we’re proud of our organic pork.

How To Cook

We Recommend:  

Lemon & Herb Pork Escalope's

Ingredients:

• 4 pork escalope's (thinly sliced pork loin or cutlets)
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 2 cloves garlic (minced)
• 1 tsp dried oregano
• 1 tsp thyme (fresh or dried)
• 1 tbsp fresh parsley (chopped)
• Salt and pepper to taste
• 1/2 cup chicken stock (optional)
• 1 lemon (sliced, for garnish)
• Fresh arugula or salad greens (for serving)

Instructions:

1. Marinate the Pork:

• Make the marinade: In a small bowl, mix together olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper.
• Marinate the escalope's: Place the pork escalope's in a shallow dish and pour the marinade over them. Coat each escalope evenly. Let them marinate for at least 15-20 minutes to absorb the flavors (or up to 2 hours for a stronger taste). If marinating for longer, cover and refrigerate.

2. Cook the Pork Escalope's:

• Heat a skillet: Heat a large pan or skillet over medium-high heat. Add a little olive oil if needed.
• Sear the escalope's: Remove the pork from the marinade, shaking off the excess. Sear the escalope's in the hot skillet, cooking for 2-3 minutes per side or until golden brown and cooked through. They should reach an internal temperature of 145°F (63°C).
• Deglaze (optional): If you'd like a sauce, pour the chicken stock into the pan after removing the pork, stirring to deglaze the pan. Let it simmer for a minute, reducing slightly to create a light sauce.

3. Serve:

• Plate and garnish: Serve the pork escalope's with fresh arugula or salad greens, garnish with lemon slices, and drizzle any pan sauce over the top if you made one.
• Finish with fresh herbs: Sprinkle chopped parsley and a final squeeze of lemon juice to brighten the flavors.