“The recipe, which uses a whole Wallops Wood Dairy pork shoulder, produces the most succulent roast pork in quantity, and at the same time is versatile, guaranteed to improve menu offerings and increase margins,” said Sam Martin, farmer and owner of Wallops Wood Dairy.

According to Adam Cordery, Chef/Proprietor of The Bakers Arms in Hampshire, “We have found that Wallops Wood Dairy’s pork is a great selling point in our restaurant due to the fine quality of the product. In fact, we are serving more roast pork than beef which is highly unusual.”

Sample uses for Wallops Wood Dairy’s Slow Roast Shoulder of Pork include:

Starter ideas:

Pea soup with pork confit and fresh mint oil

Aromatic slow roasted pork with pancakes, cucumber, spring onion and hoi-sin sauce

Pork rillettes with hot buttered toast

Mains:

Classic roast pork with crackling and all the trimmings

Aromatic slow roasted pork shoulder topped with crispy crackling and served with pak choi, sautéed in chilli infused oil, and a rich pork and anise sauce

Pork shoulder ‘steak’ in a fennel and Pernod sauce served with new potatoes and a seasonal green vegetable medley

Lighter mains:

Chilli, ginger and coriander pork salad with cucumber, red pepper, sugar snap peas, spring onions and baby corn

Warm salad of pork with caramelised apple and crisp thyme croutons on a bed of baby spinach leaves tossed in a cider dressing

Smoked pimento pork on a bed of cannelloni beans with a sun-blush tomato sauce

Five spice roast pork tossed with pak choy, sugar snaps, spring onions, red peppers and bean sprouts. Served on a bed of noodles with a sake and ginger dressing topped with deep fried ginger

Bar snacks:

Roast pork and stuffing baps/sandwiches

Wallops Wood’s free-range pork shoulders retail from £4.55 per kilo, providing excellent value for the quality of the Gloucester Old Spot pigs reared at Wallops Wood Dairy. Sam Martin added: “We provide more than just quality pork, we work closely with all our customers to maximise their marketing efforts.”

The pigs are reared slowly on a free range system and fed on a cereal-based diet. Pork from Wallops Wood Dairy is distributed by the company for free, allowing the product to be traced right through the entire supply chain.

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In America, this type of slow roasted meat is known as “pulled” pork and is very popular in the Southern States where it is served in sandwiches or in tacos and tortillas with spicy salsas. Making a slow roast shoulder of pork can be the last job of the day in the restaurant before going home so that the best pork to serve for lunch is ready at the start of the next working day.
 

“Although it takes a number of steps to bring the pork pie recipe to completion, the end result is sensational,” said Sam Martin, farmer and owner of Wallops Wood Dairy.  “The best cuts of pork to use for this recipe are Wallops Wood Dairy’s pork shoulder and pork belly with the addition of salt pork or streaky bacon,” Sam adds.

The word faggot, which simply means a bundle, means that almost anything can be brought together to make one up including pork, beef and even pigeon meat.  Traditionally, faggots were improvised by butchers and home cooks using whatever bits of pork offal and bacon cut-offs came to hand.  Wallops Wood Dairy’s timeless recipe utilises pig’s liver, heart, fatty pork “scraps” and ham or bacon “scraps”, making it a very economical dish.  Additionally, with the use of top quality Gloucestershire Old Spot pork meat, seasoned correctly and gently simmered in a rich caramelised onion gravy, the results are excellent.

Wallops Wood’s pork shoulders (boned) retail from £3.90 per kilo, pork belly (boned) from £5.25 per kilo and bacon retails from £7.40 per kilo.  All cuts provide excellent value for the quality of the Gloucester Old Spot pigs reared at Wallops Wood Dairy.  The pigs are reared slowly on a free-range system and fed on a cereal-based diet.  Pork from Wallops Wood Dairy is distributed by the company for free, allowing the product to be traced right through the entire supply chain.