Pork
Pork Belly Sliced
Slices taken from the belly of the pork, they are therefore a bit more fatty but great on flavour and perfectly moist. Try slathering these in Dijon Mustard and cooking in the oven, or perhaps some BBQ sauce? These make great ‘individual’ roast dinners.
Pork Belly Boneless Flat
A joint taken from the belly of the pig which is a bit fattier than most but greatly adds to the flavour and a crispy roast. The bone has been removed for ease of cooking (quicker) and carving. Presented flat – try popping some onions and apples in the roasting pan towards the end to …
Pork Leg Boneless Joint
A brilliant bit of pork for a fuss-free roast dinner! Particularly terrific with some apple sauce. Leg of Pork is probably what 50% of Houshold eat when they have Roast Pork for Sunday Roast, you cannot go wrong really. All the other pork joints form the other 50% together.
Pork Shoulder Blade Bone In Joint
A rib joint that is great for slow roasting. It has a really excellent flavour, as meat from nearer the head of the pig is always sweeter and more succulent. It has a dry skin with a reasonable layer of fat underneath, so is one of the best joints to get good crackling from. Very …
Pork Leg Bone In Joint
This leg of pork on the bone makes an excellent roast dinner. Don’t forget to prepare the skin for some excellent crackling! Leg on the bone needs to be a big joint so please don’t order under 6lb.
Pork Cheek Meat Medallions
Becoming very fashionable is one of the tastiest parts of the pig. Pigs’ cheeks are delicious slow-cooked, a couple of hours in a slow oven and you will find a tender delicacy with a rich pork flavour. Braise or stew them but why not try roasting them too, but not to high or to fast. …
Pork Liver
Pork liver that is excellent for frying and grilling. A great source of iron, Pig’s liver has a coarser texture and stronger flavour than other types of liver. Great for use in pates or pies, especially where the flavour needs to hold its own against bold ingredients.
Pork Kidney
Kidneys that are excellent for frying or grilling. Sauteed in a bit of lard or butter, they are so sweet and mild you’ll be happy to eat these with a little salt and pepper on their own. Our pork comes from pigs that are reared locally in outdoor huts on the Marlborough downs in a …
Pigs Trotters x 2
Stock, soup, or just because that’s what they used to eat, food does not have to be expensive, and there is a first time for everything! Remember, they don’t have to be presented on the plate in their current form if your guests aren’t as brave as you – pick off the meat or slice …