Outdoor bred. Expertly butchered by hand at the farm.
1 shoulder joint, off bone – approximately 4kg whole. Cut into 2 or 3 joints. Fantastic for slow roasting, with outstanding crackling.
1 leg of pork, boned and rolled. Approximately 4 kg whole or cut into 2 or 3 joints. Excellent family roasting joint.
Escalope of pork – approximately 8 x 120g slices. Tender thin steaks for quick cooking.
Approximately 1-1.5kg sausages.
Loin – Contains approximately 14-16 chops. Can be presented as a joint (on or off the bone), as individual pork chops, or as a combination of the two. These are the prime cuts on the pig.
Belly Pork – a whole belly measures approximately 20″/50cm x 10″/25cm. Can be cut into 2 or 3 joints, or cut into individual belly slices. Delicious slow cooked or marinated and barbecued.
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