Sauces & Condiments

This easy to make filling, is tasty with some nice chewiness provided from the crackling. It works great as a filling for rolls, as a type of pâté or spread for canapés or indeed as a topping for meat dishes. It has a great PKD ratio.

Crackling and heart filling, is reminiscent of beef hash. It's very tasty with some nice chewiness provided from the crackling. It works great as a filling for rolls, as a type of pâté or spread for canapés or indeed as a topping for meat dishes. It also has a great PKD ratio.

This sauce is very moreish and works superbly for all types of desserts from puddings to trifles. It even makes a great heavy cream substitute as it's so thick and unctuous.

This combination arose unexpectedly as I ran out of greaves pâté! Visually, this spread reminds me of a relish when warm, providing some lovely flavour to various dishes and has a slight crunchiness to it from the greaves.

If you love smoked sausage and greaves pâté, then you'll appreciate this creamy combo. The spread is perfect for coating your PKD meats or spreading onto 'bread'. The flavours marry together so well.

Tallow, when whipped with egg yolk has a wonderful texture and rich taste to it. It's perfect as 'mash' to accompany your meat dishes.

If you're looking for a fatty, flavour-packed accompaniment to various PKD dishes, this simple pork crackling purée is the perfect choice.

This simple beef crackling purée has a lovely creamy texture to it and works so well as a fatty, flavour-packed accompaniment to various PKD dishes.

Pulled Pork Sauce has a deep, rich flavour with a touch of sweetness provided by the honey (optional). It's perfect for when you're wanting to add an explosion of flavour to your dishes.

Pulled Pork 'Flour' is another option, instead of using pork rinds or Panko for breading, bun making and so on. I was inspired to try it after watching a great video called 'Making Meat Flour' on the Allergies Bite but Taste Good YouTube Channel (see the link below). As I had some leftover pulled pork, I thought I'd give this a try, and I have to say I was very pleased with the result!

Beef Tripe 'Flour' was more of an experiment than anything else, given the recent interest in alternatives to conventional flour in the carnivore world. It works well in terms of producing a fine 'flour' with a gorgeous sandy colour.

If you're not able to incorporate eggs into your sauce preparations, do not despair! Why not try this white, Alfredo style version for your 'pasta' dishes. It's super creamy and delicious! You can also customise this sauce to your liking by adding your favourite PKD herb, should you wish.