Pork Shoulder Steaks

Product Description

Boneless, beautifully marbled with exceptional flavour.  Hung for just over one week to let the meat ‘relax’ this cut can be grilled or pan-fried.  To get the best results, bring meat to room temperature, dust in potato starch or cornflour and seal until golden in colour on both sides in a heavy frying pan such as a skillet, then turn the heat down until the meat is cooked through.  Great with a Parmesan, paprika and herb crumb – recipe in Percy’s Cookbook page 129.