Roast

Twelve-month cured hams from the Cumbrian countryside.

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

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

Gaining in popularity for their unrivalled flavour.

Huge in flavour and the secret to a good gelatin.

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

Unusual, often overlooked roasting cut from the shoulder

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

Also known as the 'baby back ribs'

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.

An impressive centrepiece for Sunday.

Classic British pork roasting joint with crackling.

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