Tulip’s Corned Pork is made by brining fresh Danish pork with large-grained rock salt (originally called “corns” of salt – thus the name!), sugar and spices. After the meat is cured in the brine it is tender and packed with flavour. It is gently cooked, coarsely ground for a chunky texture, and moulded into the tin so it can be easily sliced and enjoyed.
Slice thin slices of corned pork and pile it high on sourdough bread with sharp mustard for a mouthwatering sandwich. Chop it and add it to a salad, or slice it thick and pan sear it to add to your favourite fried rice, noodles, or Korean Kimchi stew.