our pork comes exclusively from pedigree rare breeds, it is more
mature than commercial pork. You will also notice that it is a
deeper colour and does not exude liquid. The surface will be silky
and the fat a little more predominant. If you notice black bristles
on the skin, take these to signify real quality! (They will burn off
during cooking). All in all, our pork is so different from that
elsewhere, you’ll think you’ve discovered a totally new and
thoroughly delicious meat!
The cuts that we offer, which are shown on the
"clickable" diagram, are as follows:
We do sell heads and they are particularly popular with certain
ethnic groups such as the Chinese, Vietnamese and Japanese who value
the delicious options available from such a cheap source of protein.
The main dish to make from a pig’s head is Brawn or head cheese.
Bath Chaps are made from cured pig’s cheeks.
2. Spare Rib Roast
This can either be supplied on the bone or boned and rolled and is
an excellent roasting joint. It consists of the shoulder extending
into the neck end of the chine plus an inch or two of the first ribs
that lead off it – very different from the Chinese-style spare ribs.
This is a large joint so will suit a family get together. On the
diagram, the joint is sub-divided into the Spare Rib and Blade but
the joint described is both together.
Cured, it becomes Collar Bacon, a delicious joint for boiling or
Described as the Hand & Spring, shoulder meat is some of the
juiciest and most delicious on the pig and can be supplied on the
bone or boned and rolled. It is very well suited to slow roasting
ending up with the tender meat falling off the bone. Diced Pork is
shoulder meat and it is perfect for stews and casseroles (an
underrated option with pork) or stir frying.
The Hand of pork can be roasted but is also
delicious for a slowly cooked pot roast with plenty of vegetables.
Cured on the bone the Hand becomes a Picnic Ham and
off the bone, a Jambonneau.
The pig’s trotters are oft discarded by most butchers but many chefs
today in some of the smarter restaurants are serving delicious meals
based on the humble trotter and you too can benefit from this cheap
meat. There is, in fairness, not a lot of meat in a trotter but they
can be stuffed and, slowly simmered, the sinews become wonderfully
gelatinous making a terrific dish or even a wholesome soup. French
butchers certainly wouldn’t throw them away! Incidentally, it used
to be a joke that the Roman Catholic church once decreed that pig’s
trotters could safely be consumed on a Friday (when eating meat
should be avoided) because ‘they spent all their existence under
water’. This is an allusion to much old-fashioned cottage
pig-keeping and the fact that the pig would be sometimes be wading
about in mud.
The belly of the pig is a very versatile cut, thoroughly underrated
and highly recommended by us to give the cook a number of different
options. That closest to the shoulder is known as the Thick End
which can be slow roasted in one piece to perfection. The extra fat
means that you can leave this cut roasting for hours without
detriment. The fat ensures a pleasantly sticky skin which will give
the roasted joint some wonderful crackling and if the meat is cooked
oriental style, slowly braised with vegetables and spices, the
flavours adhere to the meat to perfection. Cut into chunky cubes,
belly can be mixed with crushed garlic and thyme and slow roasted to
produce rillons. Add cubes of fatty belly pork to casseroles of
leaner meat such as rabbit or game to ensure that a good balance is
Cured, the belly becomes Streaky Bacon or pancetta. In America, this
seems to be the only type of bacon available.
It is from the Thick End that good quality Spare Ribs come from.
Ideal for barbecues, they should be marinated in a barbecue sauce
and basted while cooking. If you can’t wait for the fine weather,
you can reproduce the effect by baking them in the oven.
Often considered the ultimate roasting joint, you can choose almost
any size of joint to want either as a Leg Bone-in or as a Leg Boned
and Rolled. The Leg is a relatively lean part of the body but with
our rare breeds, you will make the most of the extra fat and
marbling as the meat will remain juicy and the crackling will
Cured, the leg becomes a Gammon and once cooked, the Gammon becomes
a Ham. The Gammon can be supplied as a Gammon Joint for boiling or
baking or as Gammon Steaks for frying or grilling.
The loin runs along the back of the pig from the shoulders to the
rump. This is where all the chops come from but left undivided, Loin
Bone-in or Loin Boned & Rolled make excellent roasting joints. In
the diagram you will see these described as Foreloin, Middle Loin
and Chump End. Most commonly, these are divided into chops. The
Foreloin produces Pork Cutlets whilst the Middle Loin delivers Loin
Chops and the Chump End gives us Chump Chops which are lean and
boneless. The eye of meat from the loin is trimmed out to provide
Pork Escalopes. Tenderloin is the fillet of lean meat that runs
along the top of the loin and is used in a number of fine recipes.
Cured, the loin is where Back Bacon is derived which can also be
provided as delicious Bacon Steaks. Middle Bacon is cut from the
whole side and thus includes back and streaky in one long rasher
That concludes our tour around the pork carcase. As well as the
various joints and cuts described, we also offer a range of
delicious and nutritional Sausages and Sausage Meat for stuffing.
You also have the choice of Pork & Apple Burgers and various cooked
meats from the Delicatessen. Also Pig’s Liver, a little fuller
flavoured than lamb’s, Pig’s Kidneys and Pig’s Hearts, all delicious
and so versatile. All in all, one is reminded of the old saying that
you can eat all the pig bar his squeal!
If you require more information, we'd be delighted
to help. Please send an e-mail to
email@example.com, or call us on +44 (0) 1531 632744