Organic Pig's Kidney

Great for established offal fans, these organic pig kidneys are a flavoursome choice for the bold home cook. A nutritional wonder high in protein and iron and very low in fat.

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 Kidneys are 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 Kidneys Recipe

Ingredients:

• 500g pig's kidneys, cleaned and halved

• Salt and freshly ground black pepper, to taste

• 2 tablespoons flour (for dusting)

• 2 tablespoons butter

• 2 tablespoons vegetable oil

• For the Onion and Mushroom Sauce:

  • 1 large onion, finely sliced
  • 200g mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup beef or chicken stock
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
  • 1 tablespoon balsamic vinegar (optional)
  • Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Kidneys:

• Clean the Kidneys: Rinse the pig's kidneys under cold water. Remove any membranes and excess fat. Cut them in half lengthwise and remove the central core (the white part).
• Season and Dust: Season the kidneys with salt and pepper, then lightly dust with flour.

2. Sear the Kidneys:

• Heat Oil and Butter: In a large frying pan, heat the butter and vegetable oil over medium-high heat.
• Brown the Kidneys: Add the kidneys to the pan and sear for about 2-3 minutes on each side until browned but still slightly pink inside. Remove the kidneys from the pan and set aside.

3. Make the Onion and Mushroom Sauce:

• Sauté Onions and Mushrooms: In the same pan, add the sliced onions and cook for about 5 minutes until they start to soften. Add the sliced mushrooms and continue to cook until both the onions and mushrooms are golden and caramelized, about 5-7 minutes.
• Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.

4. Deglaze the Pan:

• Add Stock and Seasonings: Pour in the beef or chicken stock, Worcestershire sauce, thyme, and balsamic vinegar (if using). Scrape up any browned bits from the bottom of the pan and bring the sauce to a simmer.

5. Combine and Finish:

• Return Kidneys to Pan: Add the seared kidneys back to the pan, spooning some of the sauce over them. Simmer gently for about 5-10 minutes, allowing the kidneys to absorb the flavours and ensuring they are cooked through.

6. Serve:

• Plate and Garnish: Serve the braised pig's kidneys hot, garnished with fresh parsley. They pair well with mashed potatoes, rice, or crusty bread to soak up the sauce.