Everything starts with BBQ Pulled Pork – which has its origins in American style pit-roast barbecues, where pork shoulder would be seasoned, covered, and slow cooked for hours, until the meat can be pulled apart with a pair of forks, or heat hardened finger-tips !
We have adapted this method to suit our modern production facilities, but the process remains the same – we season a variety of meats with blended rubs and glazes, to suit the end product, then cover and cook for many hours, before draining away all of the cooking liquor and any fat that the meat has produced, before breaking up the meat by hand, and packing in fixed weight pouches, to suit our customers needs.
What began with Pork now includes Beef, Chicken, Lamb and Ham Hocks, all of which can be adapted to suit different end users, so we can offer;
- Pulled BBQ Meats – if you are in the Southern US,
- Rillettes – in France,
- Carnitas, or Cochinita Pibil – in Mexico,
- Porchetta – in Italy
- Ropa Vieja (beef) – in Spain
- Pulled Ham Hocks – in the UK, perhaps with chutney, or potted.
- Applications are endless – traditionally these would be found in Tortillas, Burritos, and to flavour a multitude of TexMex dishes.
Now there are a multitude of places to use these fine artisan meats:-
- Sandwich fillings
- Ready Meals
We can supply any protein to your specific recipe and specification, within minimum run limits, to meet the specific needs of your business.
Individual pre-mixed portions are available for our most popular flavours, for example:
Pulled BBQ Pork Filler: An individual portion of BBQ pulled pork, pre-mixed with Onions, Red Peppers, our own BBQ sauce and prime cheddar Cheese – these are individual 5oz portions, microwaveable, and take all of the guesswork out of portioning and recipe blending.