The of the best things about our Berkshire pork from McIvor Farm, is that it doesn’t need much dressing. The flavours in the meat are well produced and to over-sauce or over cook would detract from the flavour of the meat.
Finding recipes that compliment the flavours in your pork can at times, be difficult as there is a significant amount of inferior pork products on the market, that just don’t taste like much.
The recipe below includes three ingredients, our pancetta, our pork scotch and sage leaves. The fat in the pancetta renders into the meat, keeping it moist whilst cooking and imparting even more flavour into the scotch.
Pork and Pancetta from ourwonderfulpork producer McIvor Farm Foods.
Pancetta Wrapped Pork Scotch
*When ordering your pancetta ask your butcher to lay out the slices so they overlap, this will allow you to peel back the top sheet of plastic and wrap easily over the pork top of the pork after laying the sage on the pork. With thismethod you will not need to flip the pork onto the baking tray.
Serves 4 | 45 Minutes
We are thrilled to be partnering with Chef Reuben Davis to bring you a 2 recipe series this Summer. Reuben has worked alongside some of the most celebrated and accoladed chefs in the world. From working in Michelin star restaurants, to creating food for his family and friends - his passion for food shines through his creations.
Chef Reuben's Grass Fed T-bone Steak recipe with an Anchovy Salsa Verde, finished with 'THE BEST' tomato salad is perfect for when want to impress your guests this summer but you don't want to spend hours in the kitchen. Using our organic beef from right here in Victoria, and fresh vegetables from our online market store. Take our word for it, this recipe is a crowd favourite!
Steak 1x 750 gram T-Bone
For the Salsa Verde
1 banana shallot
50 gram pickled jalapenos
50 grams capers in brine drained
1 tin Ortiz anchovy
2 cloves garlic
120 ml red wine vinegar
½ bunch parsley flat leaf
½ bunch of coriander
½ bunch mint
220 ml olive oil
Flake salt pinch
For the tomato salad
8 X Good quality Ripe truss/Roma tomatoes
1 banana shallot
200 ml x Extra virgin olive oil
100 ml x Red wine vinegar
½ bunch green basil
½ bunch thyme
50 gram Capers