Description Bacon Rib Eyes are a hidden gem and very different to the standard gammon steak. Our Butchers produce these rib eyes from the shoulder of the pig. They use seam butchery to reveal and butcher out these lovely steaks. Consequently, they have great marbling and wonderful flavour. Our Bacon Rib Eyes are taken from our woodland pork. The pigs are native breeds including Saddlebacks and Gloucester Old Spot, that spend their free-range lives foraging in Yorkshire Woodlands. We select the very best gilts and most importantly when the gilts are ready we dry age our pork for around 7 days, in the same vein as our Beef and Lamb. In conclusion, this process helps intensify the flavour and texture. Sold as a pack of 2, weight to range between 430-470g Our Recommended Cooking Instructions: Bring the Bacon Rib Eyes to room temperature Use a heavy-based pan and most importantly get it hot Rub some oil and a little bit of salt and pepper onto the rib eye Fry for 3-5 minutes aside Serve immediately with your favourite sides Try next… Our delicious half horseshoe Gammon Join our community on Instagram! Give us a follow @randjyorkshiresfinest. ⭐⭐⭐⭐⭐ – Matthew G You have to try these! A perfect alternative to classic gammon steaks.
