Segovian Certified Suckling Pig Fore Legs (500g)

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Segovian Certified Suckling Pig Fore Legs (500g)

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£13.20

£13.20

out off Stock

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Segovian certified pig forelegs offer succulent meat like no other. This delicious cut of pork is attained through a milk-only diet for the pigs which also brings about a lighter meat colour. Once cooked, the meat will naturally fall off the bone and satisfy your palette!

 

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PRODUCT INFORMATION

Segovian Suckling Pigs are reared very specifically with the mothers having a special feed, being a specific breed of Pig and the Suckling Pigs being exclusively milk-fed. They are normally no older than three weeks weighing between 3kg – 4kg. The milk feed means the meat is succulent, tender and paler in colour than that of older pigs. When cooked the meat falls off the bone, oozing with delicious flavour. Each pack contains one leg around ±500g each. Suckling Pig has a smooth texture and the meat just melts in your mouth. The Fore-Leg can be cooked just as a hind leg, but for slightly less time as they are usually smaller. Cook for 30 – 40 minutes at 180 – 200 degrees. All the Fore-Leg needs is salt massaged into the skin before cooking to aid in the crisp golden brown crackling. Use Maldon Sea Salt to ensure the crispiest of cracklings. Serve alongside Roasted Winter Squash, and Wild Mushrooms pan-fried with string beans for an added crunch and rich flavour to go alongside the delectable meat. Segovian Pig Origin: Spain

QUESTIONS & ANSWERS

PRODUCT INFORMATION

Segovian Suckling Pigs are reared very specifically with the mothers having a special feed, being a specific breed of Pig and the Suckling Pigs being exclusively milk-fed. They are normally no older than three weeks weighing between 3kg – 4kg. The milk feed means the meat is succulent, tender and paler in colour than that of older pigs. When cooked the meat falls off the bone, oozing with delicious flavour. Each pack contains one leg around ±500g each. Suckling Pig has a smooth texture and the meat just melts in your mouth. The Fore-Leg can be cooked just as a hind leg, but for slightly less time as they are usually smaller. Cook for 30 – 40 minutes at 180 – 200 degrees. All the Fore-Leg needs is salt massaged into the skin before cooking to aid in the crisp golden brown crackling. Use Maldon Sea Salt to ensure the crispiest of cracklings. Serve alongside Roasted Winter Squash, and Wild Mushrooms pan-fried with string beans for an added crunch and rich flavour to go alongside the delectable meat. Segovian Pig Origin: Spain

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We got the smoke… xperestios et evendis es ex es maxim quis magniat emquate explis a et fugia in nimporro omnis doluptios et eriaestia veruptatis utemporumque voluptatem que quo id magnam ent, ilibusda qui beaque aut exeribus, explique pa sunt quunt quis sit porepta escipit occullorest, voluptatem fugiate scillorumet, qui que dolorit aut ipidem qui venistrupta voluptae. Adigent molliquatat. Ani quam suntibus verum verit, sunt velectibus. Eequid et, nosam reium etur, cum, aute porite volendi tiorest fugit, et et atquam est, qui dendent repedi nihicae eum eium dessi oditiamus doloreni ra cones nonsequatem evendi volupta quiatia sum ut endunt odia num alis volut esserum comnihilis que por sum cus dempor sum sunt dent voluptis as dunt dolores temquam haribusapit acest, odit, to dem fugita volorro eaque reiur magnihillam, volore non exerumquat.

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