Pork

Please click your chosen cut to see more.

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Head

The head is full of rich, fatty and gelatinous goodness.

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Shoulder

The hardworking part of the pig; webbed with fat and connective tissue, making it a brilliantly juicy cut if slowly cooked.

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Loin

The loin yields the premium-priced pork cuts and is divided into three areas...

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Rump

Pork Rump makes fantastic steaks and other quick cooking items.

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Leg

A classic roasting cut which is fairly lean and needs careful cooking.

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Trotter

Fresh pigs' feet may not seem appetizing, but the meat is tender, soft and flavourful.

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Belly

A flexible part of the pig with several options of use.

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Hock

The small triangular cut from just above the trotter, with just enough meat for a stew for two.

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Hand

The upper part of the pig's foreleg. Mainly used to make sausages and sausagemeat.

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