At Swillington we operate a nose to tail butchery, using the entire carcass of an animal. Not only does this give you great taste from forgotten cuts it’s also great value and reduces food waste.
As it’s Valentine’s we thought we’d give you some ideas for hearty fare using a delicious traditional cut, the heart.
Here are our favourite picks from around the web all with a little bit of a link to the Swillington Story:
For me pig heart epitomises the reasons that I’m carrying out this nose to tail challenge. This was a glorious meal, made with a stunning ingredient that so many people would turn their noses up at without even tasting it.
Back in 2013 local Leeds Foodie and blogger Ewan Mitchell went ‘the whole hog’ and sponsored one of our pigs from field to fork. Ewan documented the journey from being free range and reared outdoors at Swillington to being butchered here on the farm and the numerous meals and cuts that were used.
It was a great way to showcase both the life of high welfare pigs and the difference that makes alongside the great value that can be had by using the entire animal.
As part of his blog Ewan cooked up a variety of different offal, in April he tried heart in a Vietnamese Pig Heart Stirfry
Photograph: Ewan Mitchell
If variety of texture and flavour truly interests you, then you must turn to offal. The sweet-sharp tang of kidneys, the resistant density of heart, the mild creaminess of liver, the ready-made mousse of a lightly poached brain…in terms of sheer tongue-rolling interest, all these treats outflank a hunk of lean muscle every time.
Organic and sustainable chef Hugh Fearnley Whittingstall is a big believer in the benefits of offal. We worked with the River Cottage team to develop their hotel concept in Baildon a couple of years ago and we agree that offal should definitely be on the menu in more homes and restaurants.
Photograph: Colin Campbell for the Guardian
With tapas dishes such as Tongue Tacos, Heart Kebabs and Marrow Burgers the greedy Pig have become local legend at food festivals around the city. The Greedy Pig ethos isn’t about ‘extreme eating’ it’s all about sustainability and reintroducing offal in a tasty way, which is why we’re delighted to work them.
At Swillington we love collaborating with local restaurants and chefs. The Greedy Pig in Leeds created a delicious pork pie at our Meat Up last September using Pork Belly, Shoulder, Bacon and a pigs heart.
We’ll hopefully be welcoming them back later this year for another Meat Up and are currently getting our heads together for a tasty new collaboration during Leeds Indie Food Festival.
A recipe that anyone, anywhere in the world, can make as long as they have access to a fairly decent butcher.
Jamie Oliver’s take on the traditional scottish recipe uses a lamb or pigs heart and is taken from his Jamie’s Great Britain Cookbook and TV Series. While filming the Channel 4 Show Jamie visited Swillington Farm, picking his own produce and cooking it on the farm.
Read more at JamieOliver.com
Tempted by these recipes? Try our meatbox builder and select ‘Offal and bones’ when choosing your meat. If you add a note that you would like a heart we’ll do our best to add one in (there’s limited supply as there’s only 1 per animal!).
Remember, we butcher everything ourselves on the farm and can include any cut of the animal – nose to tail – so if there’s a recipe or cut of meat you would like let us know when you order, and if offal’s not your thing you can still choose from the rest of the animal! This commitment to traceability along with quality and animal welfare is why we were voted Britain’s Best Box Scheme.