We only stock the tastiest free range pork for a full list of cuts please click on the read more tab…

Leg
Roast leg of pork is one of Britain’s traditional dishes; ask us to score the skin so that there are ample supplies of crisp crackling. You can also purchase leg steaks from us, or use a leg of pork to make a great pot roast. If the leg is to be boiled, it must first be pickled or salted. The leg is occasionally boned and rolled.

Belly
Pork from the belly makes a delicious crispy roast or can be sliced for BBQ spare ribs. Spare ribs are one of the tenderest joints of pork. Leave on the bone if possible, but can be boned and rolled, braised or stewed. It can also be divided into rather awkward shaped cutlets.

Fillet
Slices taken from the upper part of the hind leg are usually grilled or fried.

Tenderloin
This is the same cut as the fillet of beef and sold separately.

Loin
An excellent joint for roasting, whether on the bone (which is better) or boned and rolled. You can also have chops from the loin, to grill.

Shoulder
We think the shoulder has by far the best flavour and is most suitable for slow roasting. Can also be boned, rolled or braised, and pickled or salted and boiled in the same way as a leg.

Blade-bone
Very good when boned and stuffed and then roasted or braised.

Spare rib
One of the tenderest and most delicious joints of pork. Leave on the bone if possible, but it can be boned and rolled, braised or stewed. It can also be divided into rather awkward shaped cutlets.

Cheek
Perfect for making Bath Chap, a traditional English dish.