All of our pork comes from pigs raised at Branstone Farm, near Sandown, or selected Hampshire farms. The meat is cut to your order and suitable for home freezing.
Pack of 2 pork loin steaks. Gently pan-fry with chopped apples and a sage leaf. All our meat is cut to your order. The pork comes mainly from outdoor pigs from Newlands Farm Hampshire, or sometimes from Branstone Farm Arreton. Our pork is suita...
Something slightly different - a French-trimmed rack of pork ribs, comprising 8 chops. This can be roasted as it is, coated with a honey glaze from The Garlic Farm, or you can make a pocket between the bone and the meat and stuff with apricots an...
Pork shoulder (or hand) is a good tasty joint that stays succulent rather than drying out (unless you are a really bad cook!). This is a big joint that will last for Sunday lunch plus cold cuts. The pork comes mainly from outdoor pigs from New...
A shoulder roasting joint is one of the best on a pig. The meat is more succulent than leg, and less likely to dry out, plus theres a lot of skin for crackling. The bones give the roast flavour. The pork comes mainly from outdoor pigs from New...
A spare rib roast is less fatty than shoulder, but has more fat than loin, so its a god compromise. The bones help with flavour. The pork comes mainly from outdoor pigs from Newlands Farm Hampshire, or sometimes from Branstone Farm Arreton. Our...