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So far Andy Davis has created 34 blog entries.

The versatility of pork

In an economy where food prices have been increasing significantly over the past few years, meat has become one of the more expensive items in our baskets. Beef and lamb have increased so significantly many people now view steak or a leg of lamb as a luxury. Yet pork has not seen such increases and [...]

2016-11-29T09:43:41+00:00Perfick Blog|Comments Off on The versatility of pork

Porchetta

This is one of my favourites. We first made this in 2014 and the customers in our shop love it. We've also seen a big take up from local restaurants. The belly around the outside of the porchetta holds the moisture and the flavours from the herbs are wonderful. The porchetta is a combination of [...]

2014-07-31T08:42:48+00:00Recipes|Comments Off on Porchetta

Pork tenderloin wrapped in Pancetta

Ingredients Pork tenderloin (pork fillet) 6-8 Rashers of Pancetta 1 Apple Brown Sugar   Recipe: Pre-heat the oven to 220°C or gas mark 7 Season the pork tenderloin with salt and pepper Wrap the thin slices of pancetta around the pork tenderloin Core the apple and cut into 8 portions Place the pork onto a [...]

2016-11-29T09:43:41+00:00Recipes|Comments Off on Pork tenderloin wrapped in Pancetta

Pork tenderloin with prunes

Ingredients Pork tenderloin 1 tin prunes in apple juice Recipe: Pre-heat the oven to 200°C or gas mark 6 De-stone the prunes Cut the tenderloin into nice chunky pork medallions - about 20mm thick - and place in a roasting dish or deep roasting tray Drizzle the prunes and apple juice over the pork medallions [...]

2016-11-29T09:43:41+00:00Recipes|Comments Off on Pork tenderloin with prunes

Sausages come from Mars, ham comes from venus!

We want to help educate not only our customers but the general public, and, to show that sausages and ham don't just come from plastic containers in a supermarket, we've drawn up a pork map which illustrates where the various common and "not-so-common" cuts of meat come from. From this you can start to see [...]

Cuts of pork

Pork is extremely versatile with many cuts of meat offering extremely cost effective meal options from breakfast to dinner. Our pork map helps you identify where your sausages, bacon and pork chops actually come from. 1. Leg/Ham Roast leg of pork Cooked ham* Sliced ham* Gammon joints* Gammon steaks* Serrano Ham* Procuitto Ham* Parma [...]

2016-11-29T09:43:41+00:00Latest News, Perfick Blog|Comments Off on Cuts of pork

Is buying meat online safe?

Buying meat online – the easy, convenient way to buy great value, high quality fresh meat Online shopping is nothing new; although the number of online sales of fresh meat has been slow off the mark in comparison to other products. However, this is changing. At Perfick Pork we can assure you your meat will [...]

2016-11-29T09:43:42+00:00Latest News, Perfick Blog|Comments Off on Is buying meat online safe?

Your local butcher v your local supermarket – a price comparison

It's probably public perception that butchers offer a better quality, fresher meat than you'll find in the supermarket. However, it's probably true that many people believe it is also a lot more expensive. However, in our case that isn't always the case. There are of course always cheaper options you can find in a supermarket, [...]

2016-11-29T09:43:42+00:00Latest News, Perfick Blog|Comments Off on Your local butcher v your local supermarket – a price comparison

How do I cook a pork belly on the BBQ?

Pork belly is ideal for roasting or slow cooking. Most people love a good hog roast and indirect cooking a pork belly joint or shoulder or pork on the BBQ is just as good. You can cook the pork as it is or to create a wonderful aroma from the BBQ and great flavour, create [...]

2016-11-29T09:43:42+00:00Perfick Blog|Comments Off on How do I cook a pork belly on the BBQ?

What makes a great sausage?

Breakfast, lunch and dinner…all are ideal times for a good sausage. However, what makes a good sausage? Of course, personal preference is a major factor but there are a few basics that you should consider; meat content, water and bread content, flavouring and price. Meat content The hight the meat content of the sausage the [...]

2016-11-29T09:43:42+00:00Perfick Blog|Comments Off on What makes a great sausage?