Delicately flavoured for offal, our fresh pig hearts are best for braising or stewing and are particularly good when stuffed. Try a classic pork flavouring with apple and leek for an inventive spin on a traditional combination.
Good To Know
Ingredients & Nutritional's
Organic, Outdoor Bred and Reared Pork
Please note this is produced in a factory that handles Gluten
Nutritionals per 100g: Energy 270Kcal/ 1119kJ | Fat 21.7g of which saturates 8.0g | Protein 18.6g | Salt 0.13g
How To Store
Our Pigs Heart is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 7+ days shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months.
Our Farms & Suppliers
Our organic pork comes from two partner pig farms, one here in Devon and one in Gloucestershire. Their pigs are outdoor bred and reared and spend their whole lives outside, the way it should be. They come from a British Landrace cross Duroc sow, giving lean meat with defined contrast in the joints, so we can do everything from our famous Roam & Relish bacon from the flavour-rich belly to a pull-apart, slow-cooked shoulder joint. The pigs are free to roam, wander, and forage as much as they please and are given organic feed to get those vital vitamins and minerals they can’t find from the ground. In the summer they wallow in cool mud baths and in the winter, they can snuggle up in deep beds of fresh straw. Unlike intensive farms, their tails and teeth are left unharmed. Animal welfare is at the heart of everything we stand for and these pigs lead a natural and happy life. Every cut is hand-finished, cooked with carefully selected cures, and butchered using traditional methods. From bacon to slow-roasting joints, chops, and sausages, we’re proud of our organic pork.
How To Cook
We Recommend:
Braised Pig's Hearts Recipe
Ingredients:
-
2 pig's hearts, cleaned and trimmed
-
Salt and freshly ground black pepper, to taste
-
2 tablespoons olive oil
-
For the Braising Liquid:
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 1 stick celery, diced
- 1 cup red wine (or chicken stock)
- 2 cups chicken or beef stock
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
Instructions:
1. Prepare the Hearts:
- Clean the Hearts: Ensure that the pig's hearts are thoroughly cleaned and trimmed of any excess fat or connective tissue. Rinse them under cold water and pat dry with kitchen paper.
- Season: Generously season the hearts with salt and black pepper.
2. Sear the Hearts:
- Heat the Oil: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
- Brown the Hearts: Add the pig's hearts to the pot and sear them on all sides until browned, about 4-5 minutes per side. Remove the hearts from the pot and set them aside.
3. Sauté the Vegetables:
- Add the Aromatics: In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until softened.
- Add Garlic: Stir in the minced garlic and cook for another minute until fragrant.
4. Deglaze the Pot:
- Add Wine: Pour in the red wine (or chicken stock), scraping the bottom of the pot to deglaze it. Let it simmer for about 3-5 minutes until slightly reduced.
5. Add the Remaining Ingredients:
- Combine Ingredients: Return the seared pig's hearts to the pot and add the chicken or beef stock, tomato paste, thyme, rosemary, and bay leaves. Bring to a simmer.
6. Braise the Hearts:
- Cover and Cook: Reduce the heat to low, cover the pot, and let the hearts braise for about 1.5 to 2 hours, or until they are tender and the meat is falling apart.
7. Serve:
- Check for Tenderness: Once cooked, remove the pig's hearts from the pot and let them rest for a few minutes.
- Thicken Sauce (Optional): If desired, you can reduce the braising liquid further on the stove to thicken it.
- Slice and Enjoy: Slice the braised pig's hearts and serve with the sauce poured over the top. They pair beautifully with creamy mashed potatoes