Pork Tomahawk 2 Bone:
The texture of the meat has a consistent grain throughout, it is firm to touch, but not tough, as this is the Sirloin or Ribeye of pork. We use both of the cuts as it is the full rack cut into pairs to make our Pork Tomahawk. The meat is very easy to slice into 2 single pork steaks or to butterfly the steaks for stuffing. The meat will break apart easily when cooked slowly, & be very easy to eat & digest.
The Pietrain pork has great meat to fat ratio & has great flavour because the amount of fat doesn’t overpower the meat itself, leaving it swimming in grease. The meat responds well to simple seasoning, it really brings out the true flavour of the steaks on the bone. Many of our customers enjoy cooking these on the BBQ with their preferred BBQ rub, as this combined with smokey aromas of the wood chips brings an amazing live-fire flavour to the steaks.
These can be roasted on the bone as a simple whole piece covered over & the fat covering will add flavour & help keep it moist. The Pork Tomahawk can then be divided into thick-cut chops or sliced for smaller portions with added apple sauce garnished over the top. Please remember to rest the pork for 10 minutes after cooking to bring the temperature up a little more to finish cooking, because this allows the meat to relax & absorb its natural juices.
For many years roast pork has been a simple comfort food on the menus in many households because it is easy to cook & not expensive meat to buy. We enjoy having items like this available to buy on our website because it is great to see families or couples making tasty meals at home, that they can try new ideas without costing a small fortune from the butchers. These have only been available to our restaurants until recently as a wholesale Pork Tomahawk, but they are now becoming more popular as an online purchase.
The quality of our pork offers a great source of vitamins, minerals & protein; these are all essential ingredients towards a healthy lifestyle diet. The fat can be removed after cooking, but “fat is flavour” as they say, so you can enjoy a delicious pork dinner without having to sacrifice the flavour. Many recipes will have lean pork as the main meat ingredient & these as pork tomahawks rubbed with a light low sugar/salt seasoning is no exception for these recipes.
We take great care when cutting & packing our Pork Tomahawk because it brings a longer shelf life & a fresher flavour to the piece. The cutting rooms we produce all our products in are low in temperature to keep the meat cold & stop it from losing any moisture. They are very hygienic & are under very strict guidelines to produce the safest meat possible, through keeping the natural bacteria found in meat to a minimum. Efficiency helps to create a lower carbon footprint.
The Tomahawks are cut & vacuum packed within a few minutes into clear recyclable pouches that gently hold the shape of the meat, & the vacuum process sucks any natural moisture back into the eye of the meat. The pouches protect the piece when being frozen down to -18°c immediately after packing, during the delivery process, when in your fridge/freezer at home & when bringing up to temperature before cooking. The packaging will lock in all the natural flavour & moisture to ensure you have the perfect Pork Tomahawk when delivered.
Our choice of pork is something we have carefully considered, as we find this makes exactly what our customers need for specification, flavour & taste.
There are many breeds of pigs in the world, each with different characteristics, some large fatty ones, to small very lean types. Our choice of pig is the Pietrain Pig because it is a low cholesterol breed that has fantastic meat to fat ratio that has excellent flavour with guaranteed results in the kitchen.
Having access to a large volume of a good grade, perfect sized pork sides to choose from on a daily basis enables us to create the consistent “Restaurant Quality” pork cuts that people have come to expect from the Sherwood brand. We have a daily delivery of pigs to the production facilities from long-standing local countryside farms in Belgium & Northern France. Our select breed of pigs gets the name Pietrain from the small village of “Pietrain” in the Wallonia region of Belgium where they mainly originated from.
Once cooked The Sherwood Tomapork 2 Bone steaks are very easy to slice through the middle to present as a “Butterfly”. These are very popular with housewives & have enjoyed seeing recipes where these have been stuffed & slow-cooked for hours. Enjoy this example of a great recipe for stuffed Sherwood 2 Bone Pork Tomahawk created by Jackie Weight from the UK BBQ School
We have made these big enough to cook, slice & share, a soft succulent piece of pork, that will leave you wanting to cook them again in a different seasoning.
Don’t forget to tag us in your social media posts. #abrandisapromise