Rare & Pasture

Pork shoulder, sparingly seasoned and simply dry-aged for a minimum of three months.

The sweetness of the pork is complemented by the delicate fragrance of fennel for a long-lasting flavour.

Dry-aged for up to six months, to deliver a savoury-sweet balance of flavours.

A savoury-sweet flavour balance, with background notes of pepper and garlic.

Seasoned with rosemary and then dry-aged for a minimum of three months.

Slowly cooked and gently smoked over beechwood, for a tender bite and a deep, clean flavour