Pork

Pork steaks these are very popular for many pork based dishes and during the summer for using on the bar-b-q, a very versitile cut.

A beautiful lean joint of pork for roasting particulary is you have a lot of people around for dinner and need a large joint, perfect for chirstmas to accompany your free range turkey.

Served as a piece is great roasted as a joint with a heavily scorred skin and seasoned with salt, pepper and every herb you can think of and add ome garlic for good measure.


People who bought this item also bought:

1. Pork Fillet

2. Rib of beef on the Bone

3. Traditional Dry Cured Bacon

These should also have the tiltle of Famous Pork Parisiennes. They are getting the same following as the Lamb Henry's. This is a boneless pork chops cur extra thick and then marinated in garlic and herbs and coated with a breadcrumb, red onion and spring onion mixture. Served in an oven ready tray, homemade food without the hassel factor.

Similar to the rack of lamb we all know and love but done with pork, then stuffed with butter, herbs and semi dried apricots.

Our spare ribs a rather meaty, excellent for the Bar-B-Que especially is marinated in our smokey sauce.

This is the same as the pork chop but without the bone obviously. If your like me and you don't like chaseing the pork chop around the plate to cut the meat off then this is the chop for you.

The fillet in the pork animal is the equivalent of the fillet in the beef animal and can treated the same way. Seare in a hot frying pan and serve with vegetables and a jus or use in stir-fry or a pasta dish the chocie is yours.


People who bought this item also bought:

1. Belly Pork

2. Rib of beef on the Bone

3. Traditional Dry Cured Bacon

Our pork is from outdoor reared large white crossed with duroc pigs resulting in a relatively lean but tasty pig and these pork chops are testament to this.

A lovely roasting joint, this cut has more fat in it than the leg however this results in a sweet moist roasting joint.

A very popular roasting joint. The loin is lean with a small amount of fat on the outside to help cook it and scored rind to produce your crackling. (Try malt vinegar and Maldon Sea Salt for top otch crackling and cook on a high heat).

At last traditional dry cured back bacon like you had as a child, none of that watery rubbish in your frying pan with our bacon. Our bacon comes from our outdoor reared pigs and is then cured using just salt, then hung for a day ensuring that the bacon is perfect.With added brown sugar to give the sweet taste.

At last traditional dry cured back bacon like you had as a child, none of that watery rubbish in your frying pan with our bacon. Our bacon comes from our outdoor reared pigs and is then cured using just salt, then hung for a day ensuring that the bacon is perfect.And smoked for extra taste!

At last traditional dry cured back bacon like you had as a child, none of that watery rubbish in your frying pan with our bacon. Our bacon comes from our outdoor reared pigs and is then cured using just salt, then hung for a day ensuring that the bacon is perfect.

Still the same award winning recipie however this time made using a thick casing. Try some with Onion Marmalade melted over the top served with cruched new poatoes and local butter.