Pork Crépinettes are traditional French stuffed pork cutlets, wrapped in caul fat. Made especially by us for France month, we have stuffed our rare-breed Glen Eyrie Tamworth pork cutlets with chicken livers and morels. These are delicious served with a salad dressed with Dijon mustard and roast potatoes.
Ingredients: pork mince, chicken livers, Madeira, thyme, parsley & dried morels
Cooking instructions: pan fry your pork crépinette in an oven-safe frying pan until golden then finish cooking in a 180C oven until the internal cooking temperature reaches 68C.
Each crépinette will weigh approx. 320g - 350g, enough to feed one person generously. This is a fresh product, best cooked within 2-3 days.