Olive Pork Christmas Feasting Box

249.00

Delivery will arrive on or before Saturday 19th December

Delivery is free within Louth, Meath, Dublin, Wicklow and Kildare. If you live outside of this range please contact us, and we’ll do our best to see if delivery can be arranged.

Cut Weight
Ribeye Steaks (Pork) 1kg
Sirloin Steaks (Pork) 2kgs
T-Bone Steaks (Pork) 1.5kgs
Gammon Steaks 500g
Pork Belly 4kgs
Bacon Ribs 500g
Apple & Sage Gourmet Sausages 5kgs
Collagen Mince 5kgs
Roast 2kgs
Large Ham 3kgs
Small Ham 2kgs
Ham Hock 1kg
Bones 1kg
Crackling 1kg
Total 29.5kgs

In stock

About Olive Pork Christmas Feasting Box

Introducing the Olive Pork Feasting Box, ideal for the meat lover in your life.

Enjoy our selection of succulent pork, with a mix of family favourites like the shoulder roast and some less common cuts for the culinary adventurer. We’ll be sharing some of our favourite recipes, such as Olive Pork Ramen, made with a delicious pork bone broth.

All our pork is butchered in The Olive Pork Feast Factory – our small butchering facility in Ashbourne, Co Meath and is produced in a socially distanced environment.

We have a limited number of Feasting Boxes available now for Christmas delivery.

Purchases are for delivery only. Delivery is free and available to Louth, Meath, Dublin, Wicklow and Kildare. If you live outside of this range please email us, and we’ll do our best to see if delivery can be arranged.

 

Cooking Suggestions

With our pork steaks, we recommend you cook it like beef. Start with a hot greased pan, searing all sides to lock in those juicy flavours. Then reduce the heat to medium and cook until the meat is well done.  Rest for 2 minutes after cooking. We also recommend using butter for cooking on the pan and use the juices after cooking as a gravy for the pork for a delicious meal!

 

FAQ – What is Collagen?

Collagen is a protein which helps with the development of muscle structure and is good for keeping your skin, hair and nail tissue healthy. We take this meat from the shoulder, which is the richest area of collagen in pork.