Getting the right cut

Shoulder or spare-rib

The shoulder or spare-rib can be cooked on or off the bone to produce delicious melt-in-your-mouth pork. It responds particularly well to slow-roasting and has fantastic seams of intramuscular fat running through the meat to keep it moist during cooking and succulent on the fork. 

As with all our pork, the shoulder or spare-rib has good firm skin for producing the best crackling. The spare-rib is a shoulder joint with the hand and hock removed.

Leg

This large meaty part of the pig produces an excellent roasting joint. A whole leg produces an impressive centrepiece on any table and great crackling is guaranteed every time.

Loin

The loin can be used for chops, medallions or as a roasting joint on or off the bone. We also use the loin of the pig for our dry-cured bacon. 

Belly

This cut is particularly flavoursome due to the seams of fat running between the layers of meat.  It’s delicious when slow-roasted or braised and will produce excellent crackling.

Trotters

Used widely in stocks or for setting terrines, this gelatine-rich part of the pig is well suited to slow cooking.

Head

Prized by many chefs, the head produces great meat for brawn, terrines or pates.

Tenderloin

The tenderloin, or fillet, is a very lean cut of pork, which is delicious when cooked gently and kept slightly pink.