Locally Farmed Pork Meat
Our succulent pork is bred and reared locally to ensure quality and traceability. We offer a wide range of delicious joints, fillets and cuts to perfectly suit your culinary needs.
Pork
1/2 Fillet Leg of Pork >
Great for roasting. Lots of crackling. Serves 7+.
1/2 Shank Pork >
Good roaster. Great crackling. Serves 7.
Belly Pork >
A joint on the bone or rolled and stuffed to your requirements. Slow roast or braise. Slices may be fried or BBQ'd. Traditional cut for pates and terrines.
Chump of Pork >
A prime cut for griddling, frying or BBQ.
Full leg of pork >
Great for roasting. Lots of crackling. Serves 14.
Hand of Pork >
Whole, well marbled, succulent, cannot be bettered. Loads of crackling. Serves 8+
Knuckle of Shank >
Slow roasted. Flavoursome and succulent. Lots of crackling. Serves 8-10.
Leg Fillet >
Ideal for roasting. Very lean. Good crackling. Serves 8-10.
Loin Guard >
Chinned or boned. Makes superb roast. Plenty of crackling. Serves 8-10 people.
Pork Chops - Loin >
A prime cut for griddling, frying or BBQ.
Pork Steak >
A prme cut for griddling, frying or BBQ.
Rise of Pork >
Belly up to the shoulder. An inexpensive cut, yet full of flavour. Great crackling. Serves 4+.
Shoulder Collar >
Whole, well marbled, succulent, cannot be bettered. Loads of crackling. Serves 8+.
Shoulder of Pork >
Whole, well marbled, succulent. cannot be bettered. Loads of crackling. Serves 20+.
Shoulder Steak >
The most versatile cut of pork. Roast, fry, grill, braise, griddle, BBQ, stew or make Schnitzels.
Tenderloin >
Very lean with fine texture. Must be basted frequently to avoid drying out. Serves 2-3.
