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Featured Product

Bonned & Rolled Brisket

£ 7.50 Per /kg


Spare Rib

This is the area where spare ribs come from. These have some meat, but not enough to be classed as chops, however they are excellent roasted or barbecued. When sold as a joint it can be treated like a rack of lamb and is suitable for roasting.

Loin

The loin runs across most of the back of the pig.  This is where many bone-in chops come from as well as  joints which can be bone in or boned which is sometimes stuffed and rolled. It is also cured into bacon and bacon rashers which ranges from lean to streaky.

Leg

The leg is considered to be the premium pork joint and are very lean . Steaks and diced meat from the leg are also often sold and are suitable for grilling or stir-frying. This part is also cured into ham, gammon roasting joints, gammon steak and the highest quality bacon.

Shoulder

Suitable for roasting, it has a rich flavour and is often sold cut into cubes for casseroles and kebabs, minced or made into sausages.

Belly

This is the area from where bacon rashers are obtained from. As a joint it is ideal for longer cooking such as casseroles although smaller cuts are ideal for barbecuing and the larger joints for slow roasting. Often sold boned it can also be stuffed and rolled.

Trotters

Suitable for slow moist cooking.