Meat Cuts

Shoulder

We only use shoulder meat in our sausages as we feel it has the right amount of lean muscle meat for texture combined with just the right amount of fat for flavour and succulence.

• Roasts
• Steaks
• Mince
• Sausage
• Dice

Head

The head of the animal is used in brawn and terrines.

• Brawn
• Terrines

Neck

The neck of the animal is used for diced pork and in slow roasting joints.

• Roasts
• Steaks
• Mince
• Sausage
• Dice

Shank

The shank is often used for pork mince.

Trotter

Trotters are used in stocks and for gravy.

Loin

Used for pork chops, pork escalopes, boneless roasting joints (suitable for stuffing).

• Chops
• Steaks
• Roasts
• Fillet
• Back Bacon

Belly

The belly of the pig is used mainly for pork rashers, spare ribs, boneless roasting joints (suitable for stuffing).

• Ribs
• Roasts
• Sausage
• Streaky Bacon

Chump

The chump of the animal is frequently used in pork steaks.

• Steaks
• Roasts
• Dice
• Stir Fry

Leg

The leg is used for roasting joints, lean diced pork for casseroles, or lean strips for a stir fry.

• Ham
• Roasts
• Steaks
• Dice
• Stir Fry