Pork Brawn is a very traditional style cold meat that dates back to 1410. Commonplace from Romania to Finland, Vietnam to Cyprus, Barbados to Brazil, and China to Spain; the Germans consider its ‘theirs’. In Austria it is referred to as Presswurst, Sulz or Schwartamaga and it’s served with salad with a vinaigrette and vegetables.
Extremely tender pieces of shredded pork are mixed with vegetables such as onion and carrots, before being set in aspic. The mix is then fashioned into a block similar in size to a block of cheese.
Appearing akin to a terrine, Brawn is best served sliced as a cold cut with cheese, pickled vegetables, crusty bread and mustard.
Served in a tub and ready to eat.
|Notes||ALLERGEN INFO: Gluten-free, filler-free, dextrose-free, sulphite-free, nut-free, egg-free. Consume within 5 days of opening.|
|Storage Requirement||Keep refrigerated at below 4 degrees Celsius. Thaw slowly over a couple of days in the fridge if fro|