To get free-range Berkshire pork tails, we had to convince the abattoir that slaughters our pigs to change part of their process. Traditionally they slice the pig from head to tail, splitting the whole animal in half, including the tail. To accommodate our request, they had to bone out the tail by hand first.
Place 2 pieces of red melon on each plate. Place the dune spinach leaves, onion flowers and fennel on the melon. Place a dessertspoon of pig’s blood purée next to the melon and place the pork tail on top of this. Finish with a teaspoon of the pickled onion purée to the side.
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