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Native breed pork loin steaks cooking in a pan with herbs
Native breed pork loin steaks cooking in a pan with herbs
raw native breed pork loin steaks with fresh thyme

Native Breed Pork Loin Steak

A fabulous midweek meal

£4.05
  • Serves 1
    1x
    £4.05

Why we love this

  • Expertly Butchered
  • Free Range
  • Native Breed

Meet Our Farmers

Love these, I have a regular order for them so tasty.

Miriam

Edenmoor Quality

  • 100% Recyclable Packaging

    Packed in fully recyclable packaging to reduce waste

  • Sustainably Farmed

    Carefully selected products and sustainably farmed meat

  • Tracked & Next Day Delivery

    Delivered on the day of your choice

  • Our Native Breed Pork Loin Steak makes such a wonderful speedy supper. We love to pan-fry them with a little pinch of salt and pepper and some freshly picked sage from the garden and there you have it, a deliciously rewarding meal with minimum fuss.

    These Native Breed Pork Steaks are cut from the loin, which is the eye muscle of pork, similar to that of a Sirloin. This means the meat has a beautiful fine grained texture with the most wonderful buttery fat that is simply divine when rendered down.

    Our pasture reared pork is very different from the industrialised pork you can find elsewhere. You'll find thick a generous fat covering, along with beautifully sweet meat, this cut of pork is definitely suited to those who really enjoy gloriously golden pork fat.

    Over the years we have become famous for our slowly reared native breed pork, winning some of the country's most prestigious awards, including Great Taste Golden Fork for the Best Food Product in the South West.

    "A piece of pork so intensely good, it almost has narcotic properties!" Rose Prince, The Telegraph.

    Each steak weighs approximately 150g.

  • Free Range Pork

  • Get a castiron pan hot. Take the steak and hold it upright with a pair of tongs so that the fat crisps and begins to caramelise.

    Lay the steak on one side and seal the surface. Turn the steak over and do the same on the other side. Turn the heat down to medium and watch carefully until the juices just appear on the surface. Turn over and carefully watch for the same on the other side. As soon as this happens it is cooked.

    Allow to rest for 10 minutes. Whilst this is happening, deglaze the pan with a glass of white wine, cider or best of all cider brandy! Pour over and serve.

  • All our meat arrives blast frozen ready for you to pop straight in your freezer.

    Once defrosted, consume within 3 days.

  • Mainland UK

    • FREE - On orders over £150
    • £5.95 - Standard Next-Day & Named Day
    • £9.95 - Pre-12pm Next-Day & Named Day
    • £9.95 - Saturday Delivery

    Deliveries are made Tues-Sat, between 8am to 7pm.

    Highlands & Islands

    • £15.95 - Two Day Service

    Deliveries are made Weds-Fri, between 8am to 7pm.

    Delivery Information
    All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit. Delivered in compostable and fully recyclable packaging.

    Next-day cut off time is typically 12 noon.

Thoughtfully delivered to your door

FAQs

Your questions answered, all in one place.

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  • Steaks cut from the loin, which is the eye muscle of the pig, close to the equivalent of a sirloin on beef. That gives a fine-grained texture with a generous fat covering that renders down beautifully.

  • Slow-grown native breed pigs living outdoors lay down proper fat and marbling that fast-grown commercial pigs never develop. The fat is where much of the sweetness and richness sits, not something to trim.

  • A chop is bone-in and cut across the loin, whereas a loin steak is boneless. Same underlying muscle, easier to portion and quicker to sear.

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