Farm pork belly is pub’s hot new dish

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A FARMER and a city pub have joined forces to win honours for Sheffield in the regional food awards.

Stephen Thompson of Moss Valley Fine Meats had perfected his curing techniques – and chef Andy Burns, of the York pub at Broomhill, came up with the idea of smoking the result.

Now their hot-smoked cured pork belly has been named Best Meat Product in the annual Deliciouslyorkshire awards, being described by judges as ‘deliciously tender’.

The award crowned a good month for Stephen, a fourth-generation farmer, who also supplies four out of eight category winners in the recent Eat Sheffield awards.

His success story began six years ago when he decided to ‘dabble’ with butchering and curing his own pork at Povey Farm, Norton.

“We got such good feedback that we decided to have a go properly. So we converted a building into a butchery – and we just got busier and busier.”

The Icelandic ash cloud of 2010 had a silver lining when Stephen got held up en route home from Australia and signed up for Twitter to keep tabs on developments. He began tweeting, attracted dozens of followers and picked up ten restaurant customers in as many weeks.

These days Moss Valley supplies bacon, sausages, ham and pork to customers across the area and Stephen is constantly expanding his range.

From this week he will be hot-smoking his own cured pork after investing in a smoker.

Other Sheffield winners at the Deliciouslyorkshire awards included Yorkshire Crisp Company for lamb and mint crisps and boiled sweet specialist AL Simpkin for exports.