Coombe Farm Organic pork kidneys are a hearty, tasty cut of offal. Smoothly and softly textured they're broadly similar to lamb and beef kidneys, though their flavour is, if anything, slightly stronger. This makes them an ideal addition to stews or casseroles where they need to hold their own against other robust ingredients. Like all organ meats, pork kidney was held in high esteem by previous generations but has fallen a bit out of favour in recent years. When you taste it, we think you'll agree cuts like these are well worth rediscovering.
We're real advocates of the 'whole carcass' philosophy and believe there's really very little that can't be used. In many food cultures the organs are considered to be amongst the most prized cuts. They're appreciated for the uniqueness of their flavour and delicacy of their texture. Our pork kidneys come from pigs that have lived free-range lives in an organic, sustainable system. Our animals are fully traceable and we know they've eaten a clean diet, received minimal drugs and no chemical inputs. We trust that offal from our pigs is the best there is.
We deliver all around mainland Britain, excluding the Highlands and Islands. You will be able to choose your preferred delivery slot at checkout.
We can deliver to you Tuesday to Saturday.
We will pick, pack and deliver your box the day you have requested.
For every order, we'll send you a text message on the morning it is due to be delivered.
Our courier will leave it in your requested safe place if you would prefer a contactless delivery.
We have a minimum order of £40.
The delivery charge is £5.
No. You can leave a message with your order telling us where you would like to have your box placed. It would be best placed somewhere cool or at least in the shade – especially during the hotter months of the year. Our products will stay at the same temperature for up to 40 hours, so just make sure that you can pick up your order within that time.
Our couriers will send you a text message or email, which ever you prefer, giving you an hour slot when your box will arrive. If that doesn’t suit you, some options will be provided to make your delivery more convenient.
Our products will stay frozen at the same temperature for up to 40 hours. Simply put them in your freezer after delivery or in your fridge if you want to defrost them and use them within the next few days.
At Coombe Farm we believe in sustainability. And we live it. Regarding our packaging:
Your delivery box is made of 100% recycled paper and is 100% recyclable.
To keep your order frozen we use ice packs which will retain a low temperature for a long period of time. Reuse them for a picnic or simply snip, empty the water and pop in your plastic recycling.
We use paper pulp sheets to insulate the box. They are great for craft projects or can also simply be recycled with paper waste.
We deliver our organic produce Tuesday – Saturday and you will be able to choose your preferred delivery day at checkout. The delivery charge is £5.
Freezing is the most natural way of preserving food. And as here at Coombe Farm Organic we believe in slow-grown, healthy food, a form of preservation that doesn’t need artificial additives gets a big tick from us.
We use blast freezing to preserve all of our meat products. It’s done at the point of butchery, to temperatures of -26°C. This locks in all the freshness, flavour and nutritional value and means you get the longest possible shelf life at home once you’ve defrosted it.
It also guarantees it will arrive with you in tiptop condition - confidently delivering fresh meat would be much more challenging.
All of our meat is butchered in our in-house butchery by our small team. This means we have full control of what is cut and also means that we can accommodate more requests from our customers.
You will find any product ingredients on the relevant product pages.
Can't Find the Answer?
If you cannot find the answer to your question and would like to speak to someone contact us and we will be happy to help.
To prepare your pork kidneys, butterfly them by slicing lengthways without cutting all of the way through. With scissors or a small, sharp knife, remove the white core. Then peel off the external membrane. If you want to, you can soak the kidneys overnight in water with a splash of vinegar. This mellows the flavour, but isn't strictly necessary. Cooking is best done either very quickly or very slowly – anything in the middle will result in chewiness.