freshly made pappardelle
pulled pork ragu
asparagus

/ serving

Pappardelle with Pulled Pork Ragù, Prosciutto di Parma Crumb & Parmesan

This limited edition dish was created in partnership with Consorzio del Prosciutto di Parma, the official consortium of Parma Ham in Italy.  

Pappardelle originates in Tuscany, a region known for rich, hearty sauces. Pappardelle is one of the thickest flat pastas, making it the perfect size to sop up meat sauces. The word pappardelle comes from the verb pappare, meaning to “gobble up”, which is exactly what this pasta, and people who eat it, do.

In this traditional Tuscan ragù dish, we use the highest quality pork, slowly braised with red wine, tomatoes, garlic, onions, and other aromatic flavours to ensure the meat is at its most tender. And, truly, tender is our pork: just pull your fork through the rich strands of slow-cooked meat and delight as they yield and fall apart. This is one of our finest dishes and one we must say we're very proud of.

"Out-of-this-world delicious, so rich and tasty" - Megan, Belfast

Also available with gluten-free pasta - just select from drop-down menu below.

Pasta: Wheat Flour, Egg, Durum Wheat Flour, Salt

Pulled Pork Ragu: Pork Shoulder (26%), Passata, Onion, Cavolo Nero, Carrot, Red Wine (Sulphites), Celery, Garlic, Thyme Sprigs, Bay Leaf, Olive Oil, Salt, Black Pepper

Prosciutto Crumb: Breadcrumbs (Wheat), Prosciutto(Pork), Olive Oil, Salt, Black Pepper

Parmesan Cheese (Milk)

Find recipe card here

Pappardelle (per portion): 284kCal

Pulled Pork Ragu (per portion): 163kCal

Prosciutto Crumb (per portion): 23kCal

Parmesan (per portion): 28kCal

Story

This limited edition dish was created in partnership with Consorzio del Prosciutto di Parma, the official consortium of Parma Ham in Italy.  

Pappardelle originates in Tuscany, a region known for rich, hearty sauces. Pappardelle is one of the thickest flat pastas, making it the perfect size to sop up meat sauces. The word pappardelle comes from the verb pappare, meaning to “gobble up”, which is exactly what this pasta, and people who eat it, do.

In this traditional Tuscan ragù dish, we use the highest quality pork, slowly braised with red wine, tomatoes, garlic, onions, and other aromatic flavours to ensure the meat is at its most tender. And, truly, tender is our pork: just pull your fork through the rich strands of slow-cooked meat and delight as they yield and fall apart. This is one of our finest dishes and one we must say we're very proud of.

"Out-of-this-world delicious, so rich and tasty" - Megan, Belfast

Also available with gluten-free pasta - just select from drop-down menu below.

Ingredients (allergens in bold and underlined)

Pasta: Wheat Flour, Egg, Durum Wheat Flour, Salt

Pulled Pork Ragu: Pork Shoulder (26%), Passata, Onion, Cavolo Nero, Carrot, Red Wine (Sulphites), Celery, Garlic, Thyme Sprigs, Bay Leaf, Olive Oil, Salt, Black Pepper

Prosciutto Crumb: Breadcrumbs (Wheat), Prosciutto(Pork), Olive Oil, Salt, Black Pepper

Parmesan Cheese (Milk)

Recipe Card

Find recipe card here

Nutrition

Pappardelle (per portion): 284kCal

Pulled Pork Ragu (per portion): 163kCal

Prosciutto Crumb (per portion): 23kCal

Parmesan (per portion): 28kCal