FINEST CUTS
OF PORK
THAT MELT IN
YOUR MOUTH
WANT SOMETHING SPECIAL? WE CAN PRE-ORDER FOR ANYTHING NOT LISTED BELOW
LEG OF PORK
A leg of pork is a substantial cut from the pig's hind leg recognised for its leanness and suitability for roasting. It can be found with or without the bone and is often rolled and tied for cooking. Scoring the skin allows for tasty crackling during the roasting process.
SHOULDER OF PORK
Pork shoulder, also known as picnic shoulder, is a cut of meat from the pig's shoulder area, above the front leg. It's a flavourful, relatively inexpensive cut, rich in connective tissue and fat, making it ideal for low and slow cooking methods like braising, roasting, or making pulled pork.
PORK CHOPS
Pork chops are a popular cut of meat taken from the loin of a pig, known for their tenderness and versatility. They can be bone-in or boneless and are typically pinkish-red with visible marbling (flecks of fat). The fat helps keep them moist and adds flavour when cooked. Pork chops are commonly pan-fried, grilled, baked, or broiled, and they pair well with various seasonings, sauces, and side dishes.
PORK BELLY
Pork belly is a boneless, fatty cut of meat taken from the underside of a pig. It's known for its rich, savoury flavour and tender texture when cooked, often with a crispy skin (crackling) due to its high fat content. It's a versatile cut, used in various cuisines for dishes like bacon, braised pork belly, and more.
PORK KEBAB
Pork kebabs are skewers of marinated pork, often combined with vegetables like onions and peppers, and grilled to perfection. They are known for their juicy, flavourful taste, resulting from the marinade and the char from grilling. Recipes vary, but often include a blend of herbs, spices, and other flavourings in the marinade.
ANDY'S PORK PATTIES
Andy's perfectly prepared patties made from the finest pork and often seasoned with other spices and herbs. They are a popular dish, especially during the summer months, and are frequently grilled or pan-fried.
DICED PORK
Diced pork refers to small, roughly one-inch cubes of pork, typically cut from the shoulder or leg, designed for easy and quick cooking. It's a versatile ingredient suitable for various dishes like stews, stir-fries, casseroles, and kebabs. The uniform size ensures even cooking, and the meat's mild flavour readily absorbs marinades and seasonings.
CLASSIC SAUSAGES
A classic pork sausage is typically made from a blend of ground pork and pork fat, seasoned with a mix of herbs and spices, and encased in a natural or artificial casing. The specific blend of spices can vary, but often includes salt, pepper, and other savory seasonings. It's known for its juicy, tender texture and robust pork flavour.
