Pig's Ear
A Nose-to-Tail Classic with Real Depth of Flavour
At Swaledale Butchers, we value the whole carcass and believe pig’s ear, with the right preparation, is a deliciously underrated ingredient. From heritage breed pigs reared outdoors in the Yorkshire Dales, our fresh pig’s ears are ideal for slow roasting or braising, before cooling, slicing, and deep frying to a crisp finish. Served with bitter leaves and a piquant dressing, balanced by the richness of a herby mayonnaise, they make a superb expression of nose-to-tail British cooking.
Chef Val Warner Inspires
"A tasty treat that costs next to nothing. Braise the pig's ears until very tender and then slice and deep fry - once cooked and dried, mix into a salad of bitter leaves such as endive and dandelion with maybe a few slices of boiled new potatoes plus some capers and dress in a good mustardy vinaigrette.
Alternatively fry the slices hard instead of deep frying and mix them into a fiery sauce of minced onion, chilli, garlic and Szechuan peppercorns adding a little fresh coriander on top and finally dressing with sesame seed oil."
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Pig's Ear
A Nose-to-Tail Classic with Real Depth of Flavour
At Swaledale Butchers, we value the whole carcass and believe pig’s ear, with the right preparation, is a deliciously underrated ingredient. From heritage breed pigs reared outdoors in the Yorkshire Dales, our fresh pig’s ears are ideal for slow roasting or braising, before cooling, slicing, and deep frying to a crisp finish. Served with bitter leaves and a piquant dressing, balanced by the richness of a herby mayonnaise, they make a superb expression of nose-to-tail British cooking.
Chef Val Warner Inspires
"A tasty treat that costs next to nothing. Braise the pig's ears until very tender and then slice and deep fry - once cooked and dried, mix into a salad of bitter leaves such as endive and dandelion with maybe a few slices of boiled new potatoes plus some capers and dress in a good mustardy vinaigrette.
Alternatively fry the slices hard instead of deep frying and mix them into a fiery sauce of minced onion, chilli, garlic and Szechuan peppercorns adding a little fresh coriander on top and finally dressing with sesame seed oil."
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Description
A Nose-to-Tail Classic with Real Depth of Flavour
At Swaledale Butchers, we value the whole carcass and believe pig’s ear, with the right preparation, is a deliciously underrated ingredient. From heritage breed pigs reared outdoors in the Yorkshire Dales, our fresh pig’s ears are ideal for slow roasting or braising, before cooling, slicing, and deep frying to a crisp finish. Served with bitter leaves and a piquant dressing, balanced by the richness of a herby mayonnaise, they make a superb expression of nose-to-tail British cooking.
Chef Val Warner Inspires
"A tasty treat that costs next to nothing. Braise the pig's ears until very tender and then slice and deep fry - once cooked and dried, mix into a salad of bitter leaves such as endive and dandelion with maybe a few slices of boiled new potatoes plus some capers and dress in a good mustardy vinaigrette.
Alternatively fry the slices hard instead of deep frying and mix them into a fiery sauce of minced onion, chilli, garlic and Szechuan peppercorns adding a little fresh coriander on top and finally dressing with sesame seed oil."
