What is Heritage Gold Pork, and how do you cook with it?
Senior Food Editor
Heather Taylor
Go for gold
Available exclusively at M&S, our new Heritage Gold Pork is 100% RSPCA Assured and outdoor bred. Because we only work with trusted M&S Select Farmers, we're the only national retailer who can trace all our Heritage Gold Pork back to the individual farm it came from. The pork comes from a unique heritage breed of pigs that can be traced back to the 1800s. Thanks to the rich, deep marbling, it has an incredibly succulent, tender texture and superior depth of flavour.
Recipe inspiration
Our Heritage Gold range includes everything from thick-cut bacon rashers to smoked gammon and thick-cut chops, pork belly strips and ready-to-roast joints. We’ve got loads of easy recipe ideas which put this richly-flavoured pork centre stage, from Tom Kerridge’s midweek-friendly paprika pork chops with new potatoes to our sizzling sesame pork schnitzel with crunchy slaw and dukkah-crusted 'tomapork' steaks.
How to make the perfect roast pork
It all starts with choosing good quality meat – so by opting for Heritage Gold, you’re already half the way to an epic Sunday roast. Try our ready-to-roast Heritage Gold Salt and Pepper Pork Belly joint, which guarantees the crispiest crackling and succulent meat. Score the skin with a sharp knife to create more surface area for maximum crispiness. Start at a slightly lower temperature and cook slowly to keep the juices in, then turn the oven up for the last hour of cooking to help the skin crisp up. And be sure to allow your meat to rest before serving – aim for at least 30 minutes.
Flavour pairing ideas
Pork and apples are a classic autumnal combination for a reason. Add apples to the tray with roast pork as it cooks – they’ll become squishy and caramelised, creating the most amazing gravy. Or add a splash of apple cider to your sauce. Mustard is another favourite – stir some into your gravy or smear on leftover pork sandwiches. Anything fruity will work (think marmalade used to glaze a gammon, simmering ham hock in ginger beer, or even adding mango chutney to your bacon sarnie). Balance pork’s richness with Asian flavours, such as sticky pork belly in fluffy bao buns with chillies and a sharp apple and fennel slaw. And to drink? Something with both sweetness and acidity – like a Riesling or Chenin Blanc – is ideal.
Published 9.1.2024