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Free-Range Pork Escalope

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Free-Range Pork Escalope
Free-Range Pork Escalope
Gerard King

Gerard's Suggestion

"I like mine without crumbs, pan-fried in a hot pan, butter, sage and garlic..."

Free-Range Pork Escalope

No Reviews
slow-grown
free-range
small Suffolk farm

A tender and delicious cut, perfect for quick and easy suppers

Regular price £10.00
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Why you will love our Free-Range Pork Escalope...

  • So versatile 
  • Lean and easy to cook 
  • Full of flavour from our wonderful, heritage breed Suffolk pigs

These beautifully tender, free-range pork tenderloins have been sliced lengthways along the tenderloin and banged out into a thin escalope. They make a lean and delicious supper with the minimum of fuss. 

Our pork tenderloins are so quick and easy to cook, and are universally liked, probably because they're so simple. Pan-fry whole in butter, adding a sage leaf or two to delicately flavour, or cut them into strips and stir-fry for Asian dishes. Or try a pork stroganoff with mushrooms and cream. 

All our pork comes from free-range, heritage breed pigs that have been slowly reared on small Suffolk farms by farmers who really care about their animals. We always dry-age our pork for at least two weeks, which allows the meat to develop a deeper flavour, and helps the skin to dry out naturally. 

Allow one tenderloin per person. 

Gerard King

Gerard's Suggestion

"I like mine without crumbs, pan-fried in a hot pan, butter, sage and garlic..."

Want to know more?

Our exceptional pork comes from free-range pigs raised in the light, sandy soils of East Suffolk. This unique environment allows them to root and forage naturally, resulting in pork known for its traditional flavour, excellent marbling, and a delicious fat covering for perfect crackling. We source our heritage breed pork from a select group of local farms, including the wonderful 'British Lops' from Thatched House Farm on the Broads, where our farmers prioritise first-rate animal welfare and husbandry. These close partnerships ensure consistently high-quality pork with exceptional flavour and texture. To enhance its character and ensure excellent crackling, we dry-age the pork on the bone for up to two weeks in our hanging chiller.

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