Segovian Certified Suckling Pig Rib Racks (1.7kg)

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Segovian Certified Suckling Pig Rib Racks (1.7kg)

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£24.71

£24.71

out off Stock

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No BBQ is complete without delicious pork ribs! Our Segovian rib racks are the perfect addition to any grill. Reared entirely on a milk diet, the meat is tender and rich all at the same time. Once cooked, the meat will melt in your mouth as you enjoy its juicy flavouring and texture.

 

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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. Suckling Pig has a smooth texture and the meat just melts in your mouth. This whole Rib Rack is perfect for putting on a barbeque in the summer. Before cooking you need to score the skin, and cover in a little oil and loads of Maldon Sea Salt, rub into the score marks too. This will help the skin goes beautifully crispy at the end. Cook on top of a tray of potatoes and water at 140 degrees for one and a half hours. Then increase the heat to 220, keeping an eye on it, to crisp up the skin. The potatoes underneath will have boiled and then cooked in the fat dripping off the meat above, so every mouthful is full of flavour. 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. Suckling Pig has a smooth texture and the meat just melts in your mouth. This whole Rib Rack is perfect for putting on a barbeque in the summer. Before cooking you need to score the skin, and cover in a little oil and loads of Maldon Sea Salt, rub into the score marks too. This will help the skin goes beautifully crispy at the end. Cook on top of a tray of potatoes and water at 140 degrees for one and a half hours. Then increase the heat to 220, keeping an eye on it, to crisp up the skin. The potatoes underneath will have boiled and then cooked in the fat dripping off the meat above, so every mouthful is full of flavour. Segovian Pig Origin: Spain

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