Pig Kidneys

Pig Kidneys

Often overlooked today, pig kidneys are a proper traditional cut with deep flavour and real character. Rich, savoury, and surprisingly tender when cooked correctly, they’ve long been a staple of classic British cooking.

Sourced from British pork, these kidneys are carefully prepared and trimmed so they’re ready to cook. They’re perfect for traditional dishes like steak and kidney pie, quick pan-frying on toast, or adding depth to sauces and gravies.

Provenance:
British pork, responsibly sourced and prepared with traditional butchery care.

Why it’s good:
Full of flavour, quick to cook, and an excellent way to make use of the whole animal in the spirit of proper nose-to-tail eating.

How to cook:
Best cooked quickly over a high heat so they stay tender. Avoid overcooking.

George’s Tip for Cooking:
Slice them in half, remove the white core if needed, and give them a quick rinse. Pat dry, then fry fast in butter with a little garlic and mustard. Serve on toast or fold into a rich sauce