Edition II of World Meat Series 2022 presents a showcase of meats by Dingley Dell Pork, a family-owned farm from Suffolk, England. Raised and developed on the East Coast of Suffolk, ‘The Suffolk Red’ pigs were bred for superior marbling and a well-bodied flavour. The World Meat Series is an annual seasonal showcase of unique, undiscovered meats sourced from across the world.
Bedrock Bar & Grill introduces the second edition of its 2022 World Meat Series, featuring exquisite Dingley Dell Suffolk Red Pork. Launched six years ago, the quarterly seasonal showcase brings to the table the finest cuts of premium, unique and lesserknown meats from across the globe.
From 13 April to 17 July 2022, relish a well-crafted selection of delectable dishes that highlights the allure of the most succulent Dingley Dell Pork with a wine dinner on the opening night. For the remaining promotional period, diners can top up to opt for wine pairings to complement the delightful tasting menu, or order à la carte specials to go with Bedrock Bar & Grill’s popular mainstays.
The one-of-a-kind Suffolk Red Duroc breed from Dingley Dell Pork is well distinguished for its incredibly high levels of intramuscular fat or marbling within their meat, which contributes to unprecedented flavours and unparalleled tenderness. Run by third generation farmers, awardwinning producer Dingley Dell Pork is a family farming business based on the East Coast of Suffolk and has been around since 1999.
The Dingley Dell pigs are free ranging – born, reared, and grown outdoors all year round in an optimal stress-free environment, providing the finest quality of pork. The incredible marbling on Dingley Dell Suffolk Red Pork is second to none, because they recognise how intramuscular fat is a heritable trait that equates to marbling and flavour. Hence, through their exclusive on-farm breeding programme, the farmers at Dingley Dell scan and cross breed their most heavily marbled Red Duroc breeds to increase the amount of intramuscular fat in each generation of pigs, obtaining the utmost marbling possible, which directly translates to an impeccable flavour profile.
Furthermore, their pork is regularly assessed by a panel of leading chefs, producers, and scientists, to ensure consistency in its exceptional quality. Dingley Dell Pork also specialises in a wide range of cuts from their beautifully marbled pork such as the charcuterie, the fresh cuts, or the cured collection. In addition, their own team of highly skilled master butchers guarantee the finest tasting cut of pork with consistency, quality, and perfect presentation.
Revel in mouthwatering Dingley Dell Suffolk Red Pork dishes from a menu exclusively created by Commonwealth Concept’s Head of Culinary & Product Innovations, Chef Isaac Tan. From 14 April till 17 July 2022, wine pairings will be offered as a top-up option at $88++ per person to complement a 5-Course Dinner Tasting Menu ($168++ per person).
The 5-Course Dinner Tasting Menu is only available from Sundays to Thursday and selected dishes on the tasting menu are available daily as à la carte specials from $48++. The 5-Course Dinner Tasting Menu commences with an enticing Charcuterie Plate comprising of artisan made and slow-cured cold cuts with homemade pickled cucumber.
The cold cuts include 35 days aged Milano salami seasoned with pepper, white wine, and garlic, 35 days aged chorizo salami with Pimenton de la Vera as the key spice, as well as 90 days aged dry-cured coppa spiced with a combination of nutmeg, garlic, cinnamon, and pepper. The Charcuterie plate is replete with marinated olives, Manchego cheese, and crispy flat bread to enjoy on the side. Pair with the smooth Penfolds Koonunga Hill Autumn Riesling 2021, brimming with aromatic citrus flavours of mandarin and lime.
The second course follows with moreish Bacon Wrapped Scallops, featuring applewoodsmoked streaky bacon delicately wrapped around succulent scallops. The dish is served with creamy celeriac purée and beluga lentils, which add layers of nutty and earthy flavours to the dish. Savour this dish with an elegant Penfolds Cellar Reserve Chardonnay 2018, that has been matured in French oak barriques to deliver a balance and complex wine with nuances of tropical fruits.
Next on the menu is the toothsome Breaded Pork Trotters with sides of pickled pumpkin and gribiche sauce. The tender and juicy pork trotters are beautifully contrasted with its deep-fried crispy skin, and piquant, chilled gribiche sauce made with onions, gherkins, capers, and parsley. Paired with this dish is a bold Penfolds Bin 23 Pinot Noir 2017 that boasts notes of truffle and raspberry, with a crisp acidity and appetising tannins to gently coat the palate.
The fourth course is the Prune Stuffed Pork Tenderloin with robust and fruity brandied cherry sauce drizzled over, accompanied by sautéed fingerling potatoes. Diners can couple it with a deep Penfolds Bin 8 Shiraz Cabernet 2019 possessing dark cherry, blackberry, and an artful blend of complex, buoyant fruit and spice nuances backed by moreish acidity.
Round off the wonderful evening with a lovely Chocolate Pot De Crème topped with chopped almonds, cocoa nibs, and sea salt. The rich and creamy dark chocolate is harmoniously matched with a vibrant Penfolds Grandfather 20 Years Rare Tawny displaying notes of raisin fruits, walnuts, and leaving sweet fruitcake and liquorice flavours on the palate.
Selected dishes are also available as à la carte specials for lunch and dinner, dine-in or takeaway (self-collection or delivery): Charcuterie Plate, $48++ 90 days aged coppa, 60 days aged nduja style salami, 72 days aged dry-cured pork loin, homemade pickles Slow-Cooked Pork Belly, $55++ With scallop, celeriac purée & beluga lentils Bacon Wrapped Prune Stuffed Pork Tenderloin, $59++ With sautéed potatoes & brandied cherry sauce Rack of Pork, $68++ With camembert cheese, pumpkin & whisky mustard Details
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