Cuts for Roasting
Spare rib chops, Loin chops, chump chops from the saddle, best end cutlets, belly bones or American spare ribs (usually with a marinade), fillet, tenderloin, trotters.
Cuts for Boiling
Leg, belly, hand and spring, trotters.
Cuts for Pies
Any meat is suitable
Cuts for Sausages
Any fatty piece, but especially belly.
How to get Perfect Crackling
For many people the whole point of roast pork is the crackling – crisp, tasty and oh so moreish!
Crackling is the roast skin of pork, to get good crackling you need a good fat cover and the rind left on your joint.
Score the skin deeply before cooking (we can do this for you, just ask!). Rub a generous amount of salt on the skin and leave to rest for a few minutes, then wipe away any liquid that appears on the skin so that it is perfectly dry. Roast your joint skin side up, and for the crispest crackling don’t baste the skin during cooking.
Our pork is carefully prepared and hung which means a crisper crackling which perfectly complements the soft juicy meat.