Our free-range pigs come from Tom Wilkinson’s Woodfoot farm at Stobbs near Hawick in the Scottish Borders. His pigs are outdoor bred and enjoy a well-balanced diet which ensures their great flavour.
Portion sizes (per person)
Allow 250 g per person of boned out joints, slightly more (300 to 350 g) for a pork joint on the bone. Also, you'll need around 200 g per person for chops and steaks as well as for stewing pork.
Temperatures / Cooking Times
Best temperatures for pork roasts are 375° F / 190° C / Gas Mark 5. Allow 30 to 35 minutes per lb (450g) plus 30 minutes.
Always carve pork loin downwards and the leg across the grain.
Use leftovers in salads or turn them into a luxury Cottage Pie.
Showing 1–8 of 15 results
Belly (bone In)£7.60 – £15.20 Select options
Belly (bone Out)£8.30 – £16.60 Select options
Belly (thin Cut)£5.55 Add to basket
Japanese Pork Stir Fry
£6.62Add to basket
Lemon Pepper Pork Steaks£5.70 Add to basket
£4.70Add to basket
Pork Chops£5.40 Add to basket
Pork Fillet£6.70 Add to basket