Re: Hi from Hull
Posted: 13 May 2015, 08:48
Yeah I think there's definitely room to take pork to another level. I'm in touch with a butcher who seems switched on so will try his out.
Which butcher?
Sunderlandwick estate do their own brisket, aged nicely too. They generally do it rolled but can leave it flat if you ask in advance. As you say most just seem to get pre-packed in. I have found decent pork shoulder at Beverley garden centre up Dunswell road (the one after coletta and tyson). I got a 3.5KG blade for £15. There beef is pre-packed though.