Pork provides some of the tastiest meat in any butchers, not least because of the uniquely fatty nature of many of the cuts. This is no bad thing! Pork also provides one of the great delights of roast meat…the crackling, a gastronomic delight that only nature herself (with the help of a very hot oven) could possibly have created.
Each week we source top grade, outdoor-reared, British Quality Assured English Pork for our customers from our suppliers at London’s Smithfield Market.
Our bacon is free-range Blythburgh pork and is as good as it gets!
Our hams (cooked and off the bone) are cured using the finest English outdoor-reared pork, a mixture of the Blythburgh, Large Black and Old Spot. These beautiful hams make a wonderful alternative or addition to roast meats on your table.
Our gammons are green, cured, uncooked and off the bone.
Pork Roasting Joints
The pig produces succulent joints, perfect for roasting and to be enjoyed with all of the trimmings. Classics include Shoulder, Loin, Belly & Leg whilst this is also an animal that provides lots of other options for the more adventurous cook.
- Pork Shoulder is a great, low cost family roasting joint that is delicious when slow-cooked for succulent meat that falls off the bone. Also used for sausages and dicing.
- Pork Loin is a prime cut, considered one of the best for roasting, providing lean, tasty meat. It’s also used for chops and fillet that can be sliced into medallions and pan-fried.
- Pork Belly is a classic fatty cut that makes it succulent, sticky and full of delicious flavour. Typically a flat piece that’s rolled and secured for roasting.
- Pork Leg is one of the leaner cuts of pork and is often deboned, stuffed and rolled.
Ham & Gammon
Our hams (cooked and off the bone) are cured using the finest English outside-reared pork. These beautiful hams make a wonderful alternative or addition to roast meats on your table. Our Gammons are green, cured, uncooked and off the bone.