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French Pork & Suckling Pig
French pork, hand-picked and of the very highest quality.
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Pork
For a meat that is flavoursome, versatile, and at the more economical end of the scale, you simply can’t go wrong with a juicy piece of pork. Pork cuts, hams, gammons, bacon, sausages: the range of delicious cuts available from this one animal is as varied as the different flavours they bring to the table.
Le Noir de Bigorre, the ancient French black pig from Gascony, is one of our European champions.. The Noir de Bigorre offering a nutty, deep red meat with a beautiful flavour and is something that every pork-lover should try.
The great native British pigs of farms such as Dingley Dell are superbly flavoured and welfare friendly, with careful cross-breeding with result in a tender and juicy pork, that is rich in flavour.
HOCK
SHOULDER
LOIN
BELLY
LEG
Pork cuts
Bacon cuts
Gammon
Pork is meat that is suitable for any day of the week thanks to its versatility and speed to prepare in the kitchen and variety of tastes on the table.
Belly
The method of curing changes the levels and delicacy of flavour found in ham cuts of bacon, but both can be used in much the same way.
Hock
Whole or split in three, hock is also called the knuckle and is used primarily in boiling for flavour. Hock can also be purchased boned and rolled.
Long back
A very lean cut that should be sliced finely and fried gently or grilled at pace for the best results.
Prime collar
Boiled whole or in smaller pieces that are cut into rashers and fried.
Short back
This cut rivals prime streaky bacon for frying or grilling.
Thick back
Economical when cut thinly into rashers for frying or grilling. It can also be used as a whole cut, boned and boiled.
Thick streaky
The best and prime cut of streaky bacon to be fried or grilled in delectable rashers. For those who prefer crisper rashers, thin streaky bacon is best.
A really tasty cut of pork that is commonly sold in individual slices or joint form. Most of the cuts of cuts from this region are best suited to the slow cooking process.
Diced
A very versatile product that is taken from the leaner cuts and used wonderfully in kebabs, curries and stews.
Leg
Either on the bone or rolled, the leg makes for delicious roasting joints. Legs of pork are also often split according to muscle groups to create a range of quick cooking strips for dishes such as stir fry.
Loin
Rib chops, loin steaks, boneless joints and T-bone chops; much can come from the versatile and lean loin.
Minced
An ideal substitute for the richer beef or lamb mince products, minced pork is taken from the leanest trim and great in dishes such as bolognaise, lasagne, hand prepared burgers and countless Asian cuisine types.
Rump
Also referred to as the chump, rump steaks are flavoursome cuts that offer quick cooking time and tender meats. A boneless rump is also ideal for roasting.
Shoulder
Suitable for either roasting or slow cooking, this produces a very tender and succulent joint. Other cuts that can be taken from the shoulder include spare ribs, collar steaks and the hock.
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pork meat & poultry
CHUMP/RUMP