The Singing Pig “Canto Del Maiele”
This Italian inspired recipe for "Canto del maiele" by Matt Blak, Group Exec Chef of Caravan Restaurants, takes our organic pork loin and after a long spell in the smoker or oven, turns it into a succulent feast, with crackling that is quite simply out of this world.
The Singing Pig “Canto Del Maiele”
This Italian inspired recipe for "Canto del maiele" by Matt Blak, Group Exec Chef of Caravan Restaurants, takes our organic pork loin and after a long spell in the smoker or oven, turns it into a succulent feast, with crackling that is quite simply out of this world.
- Serves: 8
- Prepare: 6 Hours
- Cook: 5 Hours 20 Minutes
- Difficulty: easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC PORK?
We rear organic pigs that are a cross of traditional, native breeds. Reared outdoors, they have plenty of space to express their natural instincts - they love to wallow, rootle and forage in the grass for bugs. Growing our animals slowly ensures their meat has great flavour and texture, balanced by just the right amount of fat.
Ingredients
- 2kg pork loin, (fat left on)
- 100g olive oil
- 200g salt
- 20 sea salt flakes
- 2 red onions sliced
- 1 apple (pink lady) sliced
- ½ cup marmalade
- ½ cup apple cider vinegar
Method
- Dry your Organic Pork Loin very well, using a clean towel or cloth
- Pour ½ of the olive oil over the pork skin only and rubbing in well making sure its evenly coated
- Start coating the pork skin with the salt making sure the salt is not touching the meat. Really cake it on!
- Leave uncovered for a minimum of 6 hours (overnight is best)
- The next day, take a wet cloth and wash off the salt, being careful to not get the salt all over the meat
- Set up the BBQ for indirect heat and start cooking your pork, I’ve used Oakwood, but Applewood would be just as great or if not better
- In a bowl mix together the marmalade and Apple Cider Vinegar. Set aside
- After 3 hours layout some foil onto a table. Layout the apple and onion and place the pork on the top. Baste over the vinegar mopping sauce, wrap the pork in the foil and place back into the smoker for another 2 hours
- After 2 hours remove the pork from the smoker, restfully wrapped
- Heat up the BBQ to 250 °C (this can also be done in an oven), remove Pork from the boil, place onto a lined baking tray, brush the pork skin with olive oil and sprinkle over the sea salt flakes, place into the BBQ or oven and cook for 10-20 minutes until the pork skin crisps up
- Take the onions and apple with the juices that have gathered at the bottom of the foil and pour into a big serving dish
- Place the pork onto the plate. Serve with mashed potato, greens and mustard
Other recipe ideas
16/05/23 Recipe
BBQ Boston Butt Pulled Pork
The king of American BBQ
19/01/21 Recipe
Apple Cider Pulled Pork with Onions & Apple Jam
Tender shreds of pork shoulder and sweet sticky onions, with a healthy apple cider vinegar - perfect to pile in a soft roll a real crowd pleaser
17/11/19 Recipe
Pork Crackling
Nothing with us goes to waste
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC PORK?
We rear organic pigs that are a cross of traditional, native breeds. Reared outdoors, they have plenty of space to express their natural instincts - they love to wallow, rootle and forage in the grass for bugs. Growing our animals slowly ensures their meat has great flavour and texture, balanced by just the right amount of fat.
Frequently asked questions
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When choosing any meat to purchase, it is worth carrying out some research. There are a number of studies that suggest organic pork is a healthier option – higher in Omega 3, Amino Acids and Healthy Fats. There are also several other reasons why choosing organic pork is a good idea. They range from the contribution of organic pork to climate change, animal welfare and the use of pesticides and medicines used in the farming of conventional pork animals having a detrimental effect on our health.
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Pigs cannot survive only on grass, they also need some grain in their diet, this is why you will not find ‘grass fed pork’ on meat packaging, unlike beef which can survive on grass alone. Our pigs are raised on a diet of grass, hay and concentrated food that helps them grow at the rate nature intended.
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Organic pork comes from organic pigs that have been reared in accordance to high welfare standards, we there are raised a nature intended, they live active lives outdoors, foraging and exercising freely. Our pigs are slow grown unlike intensive farming, this gives their muscles deep colour and robust flavour.