Often used by the Italians when producing Coppa, Spare rib steaks come from the neck and shoulder area. These tasty, boneless pork steaks have a layer of fat running through them which melts during cooking. One you won't find in the supermarkets but packed with flavour and well worth trying.
Our farmers' outdoor-reared, native breed pigs develop an intense flavour and a lovely, healthy natural layer of fat as they mature at their natural pace.
Native breeds include Gloucester Old Spot, Cornish Black, Berkshire, Tamworth and Blythburgh.
Minimum weight: 400g
All of our meat is cut fresh to order by our butchers.
Everything is available for next day delivery as long as you order by 1.30pm.
All further questions are answered here.
Cooked long and slow. Pop the steaks into a little foil parcel of olive oil, oregano, crushed garlic, salt and pepper and a slice of lemon. Pop on a baking tray for a few hours on a very low oven. Mouthwateringly tenderCheck out more recipes