First, use a cloth dampened with hot water to wipe down the pig head, taking care to wash any mud, grime and wax off. Cut the ears from the head using a sharp knife, and put these and the trotter in a bowl full of warm water and again wipe to ensure the wax and dirt is removed. Use a disposable razor to shave any whiskers and stubble from the head. Cut the flesh attaching the eyelashes away with a sharp knife. The following day, scrape away the layer of fat that will have formed on the top of the soup liquid. You could save this for use in other cooking recipes (it would make an excellent fat with which to roast potatoes!) or simply throw into the bin. Add all the vegetables to the casserole dish and cook for 4-5mins, stirring periodically to prevent burning. Add herbs and tomato purée, as well as salt and pepper and cook for another minute. Pour in the wine and allow this to bubble, still on high, for a few more minutes. Locate the jowls, the firmer fat that was around the cheeks and has striations of meat throughout. Remove the skin and cut the fat into 1cm dice.

Shred the oxtail meat, discarding the bones and place in a separate bowl, covered, in the fridge overnight.CaulFat is a translucent lace of fat, which melts when cooked, so it provides moisture and flavour and holds ingredients together whilst cooking. Natural Sausage casing Spoon the remaining soup (it will be slightly jellified!) into a pan and heat until it’s simmering. Top Chefs secret hidden gem - which is ridiculously good value as well as adding something really very special to the taste and texture of the creations it is used to encase and flavour. Provides moisture,flavour and hold You will then be able to select which store you would like to collect from in the pop-up menu that appears above the delivery date option. Delivery Dates

All beef, including oxtail, comes from Yorkshire farmers local to us in Sheffield. We’ve had over 8 generations to build lasting relationships with local farmers, meaning that we can source the very best beef without fail. We only use heritage breeds of cattle, from Dexter to Highland, to get the very highest quality of meat every time. The snout has a kind of firmer, fleshy quality too. Include that in your meaty mix, cover and refrigerate. Whether you are looking for the perfect bacon for a butty or a premium pork roast joint our wide variety of products ensures you can find the perfect pork online for home delivery. Pork BellyMinced pork and diced pork can also be used in a variety of dishes. We also have pork burgers on sale made from pork mince, and our pork and chorizo burgers are very popular during barbecue season as are our pork ribs (also called pork spare ribs). We also have a wide range of Specially Selected Pork products. This means the products have a protected geographical status and are part of a quality assurance scheme audited by Quality Meat Scotland. The label means that pigs were born reared and processed right here in Scotland on farms that adhere to the highest standards of animal welfare and sustainable farming practices. BRAWN (Staffordshire) Take half a pig's head, with the tongue and two feet. Rub it all with salt and pepper and let it he a few days, rubbing well and turning every day. Then boil very gently until the meat comes easily off the bones. Take it out of the saucepan, put it on a board, and cut it all up into rather small pieces, then season with pepper and salt, and press it into a mould or proper brawn tin with holes at the bottom to let the gravy escape, and put a heavy weight on the top. Turn it out when cold, and send to table cold. Oxtail is the tail of cow, making it a delicious way to enjoy beef. You get all the rich flavour but at a lower price tag than other cuts (although it’s definitely worth splashing out on one of our unbeatable steaks every now and again). Oxtail is an economical way to provide delicious food to a large family (or to a small family, for that matter!). Traditionally used just as a natural Sausage casing - before hog casings - and now more commonly used to encase Faggots and Pâté - CaulFat is also known as Lace Fat or Crepine.

It can also be wrapped around lean meat -like Venison or Pheasant -to introduce extra fat (and thereby flavour) to the Cut.The richly flavoursome thrifty CaulFat brings new dimensions of flavours and textures to all sorts of meat recipes - just too good an opportunity to miss! You can find a huge variety of cheeses, cooked meats, pies and more from Scotland and beyond in our deli section in our online store. There is also a variety of international cheese available in our online store. These cheeses incorporate different styles and flavours from different regions of the world. This range includes a number of French and Austrian cheeses. The only way to cook oxtail is slowly, so the meat falls away from the bone. This allows the fat to melt and create an amazingly rich flavour, as well as giving the muscle that would otherwise be tough, plenty of time to become tender and mouth-wateringly delicious. Beef As the meat cooks, the fat melts into it, leaving the meat extra moist and succulent. Almost impossible to buy.