This week we are showcasing Pork
With the weather still very much in the summer mode, Pork is perfect for the al fresco dining.
One of the most versatile types of meat, pork is great value for money, tender when cooked correctly, and just bursting with flavour.
Pork is often thought of as a particularly fatty type of meat but modern breeding, rearing and butchering has today made pork a low-fat, healthy meat.
We have some great cuts you wont normally see in the supermarkets, like Cheeks, Belly and whole fillet.
Remember we are happy to prepare your pork as you like, by hand, and also give you tips on how to cook. Why not ask about our hams, perfect for this Christmas.
Below you will find a recipe to give you a little inspiration, plus look out on our Social Media this week for more recipe videos.
Garlic Herb Barbecued Pork Fillet
1 whole pork fillet
4 tablespoons olive oil
3 cloves garlic, chopped
small handful chopped fresh thyme
small handful chopped fresh rosemary
salt and freshly ground black pepper to taste
1)Cut a horizontal slit lengthwise halfway into the pork fillet, but don't cut all the way through. Rub tenderloin with olive oil.
2) Insert garlic into the slit. Press thyme and rosemary into slit. Sprinkle fillet with salt and pepper.
3)Preheat the barbecue for medium-high heat and lightly oil the cooking grate. Place pork on barbecue. Cook approximately 1 hour, turning every 15 minutes