"..We ate the Pork joint yesterday and it was the best yet - crackling was superb and that certainly wasn't down to my cooking!"
Let us impress you with this incredibly tasty and versatile meat, our pork comes from Duroc cross pigs farmed for us in Crediton. We choose it because it has the perfect covering of fat which makes the most amazing crackling and a succulence that is second to none.
As with our other meats, all our pork is butchered by hand using time-honoured artisan methods by Ben and his team of skilled butchers.
Lean and very tender, this is the pork fillet. You can roast it, or slice it into medallions and fry it – or try stuffing it, or making it into pastry...
Cut from the leg and thinly sliced, these strips are ready for the wok or frying pan. Great in stir-frys.
Cut from the fore shin with the bone left in, these hocks have great flavour when cooked slowly. Braise them or use them to make a rich, tasty stock....
Firmly back on the menu after years of neglect - makes the most fantastic gelatinous stock for use in terrines, or slow cook.
Each pack contains 2...
This thrifty cut is full of sweet flavour and can be braised slowly to make a fabulous ragu.
2x cheeks, approx 200g
Organic pork liver. Great for liver and bacon recipes or to make your own pate's.
Rack of Pork ribs. Great for BBQ's and week night dinners! The classic ribs for marinading and grilling Chinese style.
(Numbers and sizes...