Pork Kidney

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.

To prepare a fresh kidney for cooking, slice it through horizontally with a sharp knife and open out the two halves (known as ‘Butterflying’). Cut out the white tendons in the middle of each half, then rinse the kidney in cold water and peel off its outer membrane.

As well as their important role in the traditional Steak and Kidney Pie, pigs kidneys are also delicious pan-fried quickly in oil or butter – try serving on toast with a creamy mustard or peppercorn sauce.