All our pork is free-range, and comes from ****. Using this meat we produce our own bacon using old fashioned
dry-cure methods. Also our own gammons and cooked hams are produced on the premises using this high quality meat.
Bacon
Barnsley Chops
Leg
A great boneless roasting joint. Well scored and neatly trimmed for great crackling.
Loin
A lean cut with a thin coverage of fat. Great for steaks and joints.
Gammon
This well cured pork leg is perfect for steaks or roasting. Why not try roasting and slicing for sandwiches
Shoulder
An increasingly popular pork cut. This is a slow roasting joint, and is perfect for the up and coming pulled pork.
Belly
A succulent cut with a juicy layer of fat. Lovely on the barbecue or as a joint.
