Riverford Wicked Leeks

Pork and apricot stuffing 400g

Pork and apricot stuffing 400g


Availability: In stock


Handmade organic stuffing with free-ranging Wiltshire pork, sweet apricots and rich, festive chestnuts. We tried and tested our new recipe until we got it just right. It’s seriously good with Christmas dinner: roll it into balls, use to stuff you bird, or bake in a tray for a beautifully crispy top.

Delivered in insulated packaging to keep cool on your doorstep. Minimum meat order £15 to cover the cost of the packaging.

Christmas hollyTo place a Christmas order, sign in to your account and choose your Christmas delivery week.


Previously frozen. Defrost thoroughly before cooking. DO NOT COOK IN THE TRAY. Remove from the tray. Roll it into individual balls (approx. 12), or pack it into a shallow, snug-fitting baking tray – furrowing the top with a fork. Bake at 180˚C/Gas 4 for 20 mins. Make sure it’s completely cooked through to the middle before serving. Alternatively, pack into the neck cavity of your turkey or goose before roasting.


Keep in the fridge. Previously frozen – not suitable for home freezing. Minimum use by date 26th December.

Organic pig farmer

Our pork comes from Helen Browning at Eastbrook Farm in Wiltshire. Helen set up her farm over 27 years ago. She’s a champion of organic farming and giving animals the best quality of life – in fact, she’s Chief Executive of the Soil Association and spends much of her time campaigning for better animal welfare.

Helen’s organic breeding herd of 200 sows are pure British Saddlebacks - a hardy, native breed that thrive outdoors, make great mothers and produce great flavoured pork. Boars are Large Whites, a typical UK outdoor reared cross. They counter the fat levels found in pure breed Saddlebacks, but not enough to change their special flavour.

Helen’s pigs live in fields outdoors in family groups with loads of space and fresh ground to rootle around in. Even in the coldest, wettest weather, the pigs seem happiest outside foraging in the grass, clover and mud looking for roots, bugs and other treasure. They also have dry, warm ‘arc’ houses with plenty of fresh straw when they want to be cosy. Piglets are born outside in their arcs and weaned later than in conventional (non-organic) farming, so they are robust and independent by the time they leave their mothers.

If you want to see the pigs foraging for yourself, Eastbrook Farm welcome visitors to their farm for walks or guided tours. They also run an award winning pub, The Royal Oak.

Riverford butchery

We choose traditional breeds, which we believe give better flavour. We carefully hang and butcher the meat ourselves, then mature it for extra flavour and tenderness.


Pork (41%) (Pork Sholder, Pork Fat), Water*, rusk (wheat flour (wheat, calcium carbonate*, iron*, nicotinamide*, thiamin*), smoked bacon (pork, salt*, cane sugar, preservative (sodium nitrite*, potassium*))), Chestnut, Apricot (7%) (Apricots, Rice Flour), Onion (Onion, Sunflower Oil), Salt*, Lemon Zest, Sage, Nutmeg.

Allergens in bold.
* non-organic

Nutritional Information

per 100g
Energy (kJ) 1142 kJ
Energy (kCal) 275 kCal
Fat (g) 18.38 g
    of which Saturates (g) 7.5 g
Carbohydrate (g) 16.91 g
    of which Sugars(g) 5.5 g
Protein (g) 11.5 g
Salt (g) 1.08 g