Garlic butter pork steaks x 2

Greendale pork comes from the pigs we breed and rear at our East Devon farm. Our breeding sows spend their lives out in the fields, where they are provided with food, water, shelter and space to roam with their young piglets. The piglets are weaned when they reach 40kg in weight, then moved into our straw_bedded barns, where they eat a natural diet of cereals mixed with organic whey. We follow strict animal welfare guidelines, including those required by the Red Tractor Food Assurance Scheme; we also use an abattoir less than eight miles away from our farm, minimising this potentially stressful journey for the animals. As a result, the pork our pigs produce is lean, nicely marbled and exceptionally well flavoured, as well as being fully traceable back to our farm. It is butchered, hung and matured on_site at Greendale Farm Shop, where a wide selection is available to our customers every day.

Topside originates from the leg. Because it’s muscle tissue, it is extra lean, so be sure not to over_cook it.

To pan fry your Garlic Butter Steaks, place a heavy_based pan over a medium_high heat, and when it’s nice and hot, add the steaks. Cook the steaks for 5_6 minutes on each side, then remove them from the pan, cover loosely with foil and allow to rest for a few minutes before serving.