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Published 17th Jul 2018

clucking pig red army parmo scotch egg sells out in 10 minutes

They’ve already tickled the tastebuds of local foodies and Royalty alike with their gourmet Scotch Eggs.

And now David and Christine Laing of The Clucking Pig Company have invented their own Red Army Parmo Scotch Eggs and, they say, people are “absolutely loving them to bits” after the eggs sold out within 10 minutes of their foodie debut last month.

The couple are popular figures at a host of great foodie events across Teesside, the North East, Durham and North Yorkshire, including Saltburn Farmers’ Market, Saltburn Food Festival, Stokesley Farmers’ Market and Middlesbrough’s Orange Pip Market.

And they were even invited along to Buckingham Palace last year, where Prince Andrew, the Queen’s personal chef and assorted royal staff all enjoyed tucking into their hugely popular scotch eggs.

Lifelong Boro fan David named the brand-new delicacy after his beloved Riverside heroes, and the Red Army Parmo has proved an instant hit with hungry foodies - selling out in less than ten minutes on its debut at Middlesbrough’s Orange Pip Market last month.

“We very gently mentioned it a couple of times on our facebook page, and took around 60 of the Red Army Parmo Scotch Eggs along to Orange Pip to see what happened really,” said David. “And we were absolutely gobsmacked when they all completely sold out in less than ten minutes. It’s a good job we had hundreds of our other eggs available, otherwise it would have been a very short day.

“It’s our way of bringing an iconic taste of Teesside to local foodies, and it sits very happily alongside our existing popular range of eggs.”

Local foodies already enjoy the couple’s tasty range of free-range pork with black pudding, free-range pork with leek, wild boar, venison, mixed game, Whitby Kipper, plus a range of vegetarian options to name just a few.

“We make the Red Army Parmo’s with exactly the same ethics, care and attention to detail as all our other eggs,” said Christine. “We use free-range Iron Age Pork from North Yorkshire – a cross between a Tamworth and a wild boar, while a friend and forrner chef at London’s Ritz Hotel showed us how to make a perfect Bechamel Sauce. We also use traditional Parmigiano Reggiano Cheese and, naturally, our soft-boiled free-range eggs.

“All the eggs are made right here at home in Redcar, and people are just loving them to bits.

“We have a busy month ahead, including Saltburn Farmers’ Market (July 14) and Saltburn Food Festival (29 July), and we’ll be bringing as many Red Army Parmo eggs as we can possibly muster.”

Asked if there were any plans for the Red Army Parmo to make a trip to Buckingham Palace, David said: “Who knows if the Royal Family have ever heard of a parmo – even if it bamboozled the Masterchef judges last year – but I reckon the Royals would absolutely love it.”

The Red Army Parmo Scotch Egg will be joining this month’s menu at Saltburn Farmers’ Market (Saturday 14 July) and Saltburn Food Festival (Sunday 29 July).

• For more Scotch Egg info, see

• The Clucking Pig can also be found on social media, on both Facebook & Twitter.

• Facebook:

• Twitter: @thecluckingpig

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