Occasions

Twelve-month cured hams from the Cumbrian countryside.

A lean, but economical roasting joint on-the-bone

A juicy, flavourful alternative to loin chops.

Rolled and boneless leg of pork for a delicious roast

Boned and rolled pork shoulder, great for slow roasting.

A lean cut great for curries or kebabs

Only cuts from the shoulder, ground twice.

Exceptional cut of Iberico pork, that can be cooked like steak.

A deep, rich and fatty pork cut for slow roasting.

Unusual, often overlooked roasting cut from the shoulder

Meaty ribs from the belly. 

US-style cut for slow roasting, smoking, and pulling.

Cut thin, ideal for Schnitzel and quick frying.

A favourite, old-school British cut, full of flavour.

Also known as the 'baby back ribs'

The exact replica of the beef rib-eye

Great value frying or grilling steak

Great value and huge in flavour for slow roasting.

Lean and tender pork for roasting or cutting into steaks

The classic rib cut for slow cooking, BBQing or smoking.

Pork loin chops with the delicious fillet attached

A lean, tender pork cut with multiple cooking options

An impressive centrepiece for Sunday.

Classic British pork roasting joint with crackling.

Twelve month cured smoked ham, air-dried with the bone left in.

A special, showstopper cut loin chop with belly attached