A rib joint but with the bones removed to make it ripe for roasting and carving. It has a really excellent flavour, as meat from nearer the head of the pig is always sweeter and more succulent. Marbled with beautiful streaks of fat, slow cook it for exquisite flavour. One of the “in” cuts, and this is the joint to make “Pulled Pork” from.
Outdoor Reared Pork:
Westend Farm, Bishops Canning, Wiltshire – Cameron Naughton’s pigs enjoy lifestyle.