British Pork Range - Extraordinary

Welcome to Alternative Meats - Deliciously Different

NOT JUST PORK

NOT JUST PORK

We like to think that our British Pork Range is "small - but perfectly formed" ............. a quick scroll over the menu bar above will reveal Suckling Pigs, Porchettas and delicious Horseshoe Gammons for your enjoyment.

51 Item(s)

per page

  • Beautifully Tender and Succulent, Oven Ready Half Suckling Pig (head and feet removed)

    A half-suckling pig - without the head and feet, which provides an exciting presentation dish and is ideal for those who do not need to feed quite so many guests .... The pigs are cut down the centre length ways and are easy to slice - and you still can achieve the wonderful golden crackling! Learn More
    £55.00

  • Black Pudding with Mangalitza Pork Fat - Min. 300g

    1 Review(s)
    This Prince of Black Puddings is produced by an artisan butcher who really understands how to bring out the best in a pudding - although he definitely has a head start when it contains Mangalitza Pork Fat. We love this product so much that it has taken us three orders to be able to keep enough in stock in the office to sell to the public!! Use it for VERY special breakfasts or to complement fresh scallops .... make an apple stack with it and present your guests with a starter that they will never forget! Learn More
    £7.15

  • Boneless Suckling Pig (Porchetta) - Stuffed with Italian Herbs min. 2kg

    The piggies are thoroughly rubbed inside with a traditional aromatic blend of Italian Herbs, which includes Rosemary, Fennel Seeds, Garlic, Lemon Juice and Bay Leaves, and then rolled and strung ready for roasting, resembling a loin of pork by this stage. The weight of the Porchetta is approximately 2kg, one will easily serve 6 - 8 guests, and due to the way we have prepared them they are very simple to carve and serve. You can further rub the outside of the piggie with oil and sprinkle generously with sea salt. We would recommend having your oven at about 220 degrees C to begin with,for the first 25 - 30 minutes, so that the crackling gets a good start. An approximate cooking time would be 25 - 30 minutes for 500g, with a good 25 minutes for resting the meat once it is cooked, which helps it to relax and become easy to carve. Traditional accompaniments for pork such as apple sauce work really well ... and of course some lovely potatoes roasted in our award winning lovely Welsh Wagyu Fat  are a must! Learn More
    £50.00

  • Boneless Suckling Pig (Porchetta) - Stuffed with Italian Herbs min. 3kg

    The piggies are thoroughly rubbed inside with a traditional aromatic blend of Italian Herbs, which includes Rosemary, Fennel Seeds, Garlic, Lemon Juice and Bay Leaves, and then rolled and strung ready for roasting, resembling a loin of pork by this stage. The weight of the Porchetta is approximately 3kg, one will easily serve 8 - 10 guests, and due to the way we have prepared them they are very simple to carve and serve. You can further rub the outside of the piggie with oil and sprinkle generously with sea salt. We would recommend having your oven at about 220 degrees C to begin with,for the first 25 - 30 minutes, so that the crackling gets a good start. An approximate cooking time would be 25 - 30 minutes for 500g, with a good 25 minutes for resting the meat once it is cooked, which helps it to relax and become easy to carve. Traditional accompaniments for pork such as apple sauce work really well ... and of course some lovely potatoes roasted in our award winning lovely Welsh Wagyu Fat  are a must! Learn More
    £65.00

  • Boneless Suckling Pig (Porchetta) min. 1kg

    The piggies are boned, rolled and strung and the Porchetta is approximately 1kg. This will serve 4 guests, and due to the way we have prepared them they are very simple to carve and serve. To encourage the crackling, rub the outside of the piggie with oil and sprinkle generously with sea salt. We would recommend having your oven at about 220 degrees C for the first 25 - 30 minutes, so that the crackling gets a good start. An approximate cooking time would be 25 - 30 minutes for each 500g, with a good 25 minutes for resting the meat once it is cooked, which helps it to relax and become easy to carve. Traditional accompaniments for pork such as apple sauce work really well ... and of course some lovely potatoes roasted in our award winning lovely Welsh Wagyu Fat  are a must! Learn More
    £25.00

  • Boneless Suckling Pig (Porchetta) min. 2kg

    The piggies are boned, rolled and strung and the Porchetta is approximately 2kg. This will easily serve 6 - 8 guests, and due to the way we have prepared them they are very simple to carve and serve. To encourage the crackling, rub the outside of the piggie with oil and sprinkle generously with sea salt. We would recommend having your oven at about 220 degrees C for the first 25 - 30 minutes, so that the crackling gets a good start. An approximate cooking time would be 25 - 30 minutes for 500g, with a good 25 minutes for resting the meat once it is cooked, which helps it to relax and become easy to carve. Traditional accompaniments for pork such as apple sauce work really well ... and of course some lovely potatoes roasted in our award winning lovely Welsh Wagyu Fat  are a must! Learn More
    £50.00

  • Boneless Suckling Pig (Porchetta) min. 3kg

    The piggies are boned, rolled and strung and the Porchetta is approximately 3kg. This will easily serve 8 - 10 guests, and due to the way we have prepared them they are very simple to carve and serve. To encourage the crackling, rub the outside of the piggie with oil and sprinkle generously with sea salt. We would recommend having your oven at about 220 degrees C for the first 25 - 30 minutes, so that the crackling gets a good start. An approximate cooking time would be 25 - 30 minutes for 500g, with a good 25 minutes for resting the meat once it is cooked, which helps it to relax and become easy to carve. Traditional accompaniments for pork such as apple sauce work really well ... and of course some lovely potatoes roasted in our award winning lovely Welsh Wagyu Fat  are a must ! Learn More
    £65.00

  • Boneless Suckling Pig (Porchetta) Stuffed with Italian Herbs - min. 1kg

    The piggies are boned, rolled and strung and this piece of Porchetta is approximately 1kg. They have been rubbed inside with a combination of Rosemary, Fennel Seeds, Garlic, Lemon Juice and Bay Leaves. This will serve 4 guests, and due to the way we have prepared them they are very simple to carve and serve. To encourage the crackling, rub the outside of the piggie with oil and sprinkle generously with sea salt. We would recommend having your oven at about 220 degrees C for the first 25 - 30 minutes, so that the crackling gets a good start. An approximate cooking time would be 25 - 30 minutes for each 500g, with a good 25 minutes for resting the meat once it is cooked, which helps it to relax and become easy to carve. Traditional accompaniments for pork such as apple sauce work really well ... and of course some lovely potatoes roasted in our award winning lovely Welsh Wagyu Fat  are a must! Learn More
    £25.00

  • Christmas For Two

    There are many ways to celebrate the Festive Season ... and we have a really special Hamper for you if you have chosen to celebrate in style, with your significant other or a good friend.  If you know a lovely couple that you think deserve a fantastic treat this Christmas - look no further, this is a perfect gift idea.  We have selected some of our most popular products to be included in our Christmas For Two Hamper, that will create some really wonderful meals and memorable moments over the holiday.

    The Christmas For Two selection comprises:

    2 Smoked Duck Breasts

    1 Venison Roasting Joint (500g)

    1 Pack of Mangalitza Sausages

    2 Welsh Wagyu Rump Steaks Bistro Cut

    Learn More
    £40.00

  • Crispy, Crunchy Crackling - Half Suckling Pig, Oven Ready

    1 Review(s)
    We now have available a half-suckling pig - which provides an exciting presentation dish and is ideal for those who do not need to feed quite so many guests .... The pigs are cut down the centre length ways and are easy to slice - and you still can achieve the wonderful golden crackling! Learn More
    £50.00

  • Delicious, Crunchy, Crackling Suckling Pig -- Whole, Oven Ready Larger Pig - 13kg

    Our suckling pigs are delicious when slow roasted, producing a crisp, golden crackling and succulent, sweet and tender meat. These piggies are a little larger than usual, weighing in at approx. 13kg., which means they will feed 25 people quite easily, and If you visit our home page and follow the link to the Tastebuds Website, you will find some great cooking tips! Learn More
    £110.00

    Out of stock

  • Mangalitza Black - Min. 200g

    At last we are announcing the launch of two new Mangalitza Products - which we are calling "Black" and "Dry Cure" (which is featured above). We use Mangalitza loin and dry cure it with the addition of treacle for 10 days - producing what Michelin Star Chef Gareth Ward of Ynyshir Restaurant called ........ "Some of THE best bacon I have ever had" ..........and Mike Church, Executive Chef at Ty'n Rhos Country House Hotel was quite lost for words ...."It's insane" he said (with the odd expletive mixed in!).The fat that edges this bacon is in no small way responsible for the delicious full flavour and tenderness of this stunning product. The packs contain 200g min. and we've cut generous thick slices. We would caution you that the treacle, being sugar-based of course, will "catch" quite easily - although the burnt sugar flavour when mixed with the very gorgeous fat is a sublime experience!
    This really would make an amazing treat for your family and guests and if you combine the bacon with our lovely Mangalitza Sausages and Black Pudding, you will surely produce the Best Breakfast in the Whole World!!!Learn More
    £7.50

  • Mangalitza Crackling Skin

    We know just how popular lovely crispy, crunchy crackling is with our customers - and it seems such a waste to throw away extra Mangalitza skin that we collect. If you would like to have some extra crackling with your Mangalitza order FREE of charge, please just tick the box and we will add in a pack for you - it just needs to be oiled, salted and baked alongside your joint or roast vegetables for a lovely result. This offer is restricted to two per order. Learn More
    £0.00

  • Mangalitza Dry Cure - Min. 200g

    At last we are announcing the launch of two new Mangalitza Products - which we are calling "Dry Cure" and "Black" (which is featured below). We use Mangalitza loin and dry cure it for 10 days - producing what Michelin Star Chef Gareth Ward of Ynyshir Restaurant called ........ "Some of THE best bacon I have ever had" ..........and Mike Church, Executive Chef at Ty'n Rhos Country House Hotel was quite lost for words ...."It's insane" he said (with the odd expletive mixed in!).The fat that edges this bacon is in no small way responsible for the delicious full flavour and tenderness of this stunning product. The packs contain 200g min. and we've cut generous thick slices.
    This really would make an amazing treat for your family and guests and if you combine the bacon with our lovely Mangalitza Sausages and Black Pudding, you will surely produce the Best Breakfast in the Whole World!!! Learn More
    £7.50

  • Mangalitza Dry Cured Gammon - Approx. 1kg TWO GOLD STAR WINNER 2018 GREAT TASTE AWARDS

    Using a traditional dry cure, we have taken the fabulously marbled Mangalitza Pork legs and created one of the best gammons that we have ever tasted! The meat is a dark ruby red and retains a lot of its succulence due to the amazing intra-muscular marbling, and of course the fat covering is absolutely delicious. Place your joint in a large plan of water and bring to the boil, discarding the water and refreshing the pan after that. We would recommend boiling the gammon for approximately 30 minutes / lb (or 1hr/kg) and then cool the joint for about 15 minutes. You can then score the fat into diamond shapes and it does look very attractive to stud with cloves in the centre of each square or diamond. A particularly tasty glaze can be made by simply combining a whole grain mustard and honey or maple syrup, spread over the ham and place it in a foil lined baking tin. It will usually take about twenty five minutes at 200C for the glaze to turn a beautiful golden brown and to fill the kitchen with the glorious aroma of baked ham! Learn More
    £20.00

  • Mangalitza Dry Cured Gammon - Approx. 2kg TWO GOLD STAR WINNER 2018 GREAT TASTE AWARDS

    Using a traditional dry cure, we have taken the fabulously marbled Mangalitza Pork legs and created one of the best gammons that we have ever tasted! The meat is a dark ruby red and retains a lot of its succulence due to the amazing intra-muscular marbling, and of course the fat covering is absolutely delicious. Place your joint in a large plan of water and bring to the boil, discarding the water and refreshing the pan after that. We would recommend boiling the gammon for approximately 30 minutes / lb (or 1hr/kg) and then cool the joint for about 15 minutes. You can then score the fat into diamond shapes and it does look very attractive to stud with cloves in the centre of each square or diamond. A particularly tasty glaze can be made by simply combining a whole grain mustard and honey or maple syrup, spread over the ham and place it in a foil lined baking tin. It will usually take about twenty five minutes at 200C for the glaze to turn a beautiful golden brown and to fill the kitchen with the glorious aroma of baked ham! Learn More
    £38.00

  • Mangalitza Dry Cured Gammon - Approx. 3kg TWO GOLD STAR WINNER 2018 GREAT TASTE AWARDS

    Using a traditional dry cure, we have taken the fabulously marbled Mangalitza Pork legs and created one of the best gammons that we have ever tasted! The meat is a dark ruby red and retains a lot of its succulence due to the amazing intra-muscular marbling, and of course the fat covering is absolutely delicious. Place your joint in a large plan of water and bring to the boil, discarding the water and refreshing the pan after that. We would recommend boiling the gammon for approximately 30 minutes / lb (or 1hr/kg) and then cool the joint for about 15 minutes. You can then score the fat into diamond shapes and it does look very attractive to stud with cloves in the centre of each square or diamond. A particularly tasty glaze can be made by simply combining a whole grain mustard and honey or maple syrup, spread over the ham and place it in a foil lined baking tin. It will usually take about twenty five minutes at 200C for the glaze to turn a beautiful golden brown and to fill the kitchen with the glorious aroma of baked ham! If you would like an even larger gammon, such as 4kg, please do ask! Learn More
    £55.00

  • Mangalitza Dry Cured Ham Hock - 1kg min.

    Using the same traditional dry cure as on the Gammons, these Mangalitza Pork hocks are superb in soups and casseroles, or simply roasted off in the oven. They will easily feed three to four people and again the meat is a dark ruby red and retains a lot of its succulence due to the amazing intra-muscular marbling, Really good value too! Learn More
    £12.00

  • Mangalitza Gift Set

    Trying to think of the perfect gift for someone who has everything? Why not spoil them with a wonderful Mangalitza Gift Set - a fantastic Prime Rib Roasting Joint and a jar of the delicious Mangatliza Fat. The combination will certainly produce an amazing dinner and is the perfect way to say "You're Special" to the Foodie in your life. The Mangalitza Fat is a new product and we are thrilled to be able to offer it in this great combination gift set. Learn More
    £45.00

  • Mangalitza Pork Diced Min. 500g

    We carefully dice the shoulder by hand ( which we consider to be the only way to handle this wonderful product ) to produce a 500g or llb bag of diced Mangalitza suitable for pies, casserole, cassoulet - sweet and sour, chilli or capsicum, smokey - it is complemented by all sorts of different flavours and you will have such a good time experimenting for your favourites! We have, of course, our own selection of spices from Spice N'Tice here on site. Learn More
    £7.00

  • Mangalitza Pork Burgers - Min. 170g

    A very natural step for us along the research and development path was to look at producing a delicious burger from this amazing pork - and by George have we had success! It's very hard to compare the Mangalitza with anything else, as the attributes of this pork are just so amazing - the depth of flavour, the wonderful "umami" that we all know about but can't pinpoint terribly easily .... make this an exceptionally juicy, tasty burger, the like of which you will not find on the high street! Learn More
    £3.00

  • Mangalitza Pork Chop - Min. 300g

    In response to many requests from our adoring Mangalitza devotees, we have now decided to produce Mangalitza Pork Chops for you. They are chunky, well marbled and completely delicious! We have been butchering these lovely piggies in the style of a beef animal due to their immense size and muscle formation, but having recently been asked if chops were a possibility, we decided to experiment and the results are stunning. You can griddle or grill your chop, or cook it in the oven and collect the fat and re-use it for yummy roasted vegetables. Learn More
    £10.50

  • Mangalitza Pork Fat - Min. 300g

    Sometimes known as "White Gold", this fat really is something special. We're not just saying that. It has a velvety feel on the lips, and adds an amazing flavour to your cooking - whether it's roast potatoes ......or pastry......... or a coating on roast parsnips. The fat has been artfully rendered to produce a smooth, creamy white dripping when it is refrigerated, and when at room temperature it will be liquid.Lard has less saturated fat and more unsaturated fat than an equal amount of butter, and contains no trans fat, unlike margarine, vegetable shortenings and hydrogenated fats. Lard has been seeing a comeback in recent years, as chefs realize that no other cooking medium has the qualities and flavor of lard. Foodies and farmers are rehabilitating the reputation of lard, and science is even re-examining the studies on lard, so we are here to say - Try It !! Learn More
    £15.00

  • Mangalitza Pork Lardo (Uncured) Min. 150g

    Sold in small blocks of 150g, the "back-fat" or Lardo from the Mangalitza pigs is exceptionally fine and pure. It has a flavour like no other, and can be used to roast your potatoes or hand-cut chips, in pastry or as the base to Yorkshire Puddings ... There are no limits with Mangalitza - we have michelin star chefs climbing the walls trying to get hold of it for their kitchens. It is not always available, but keep your eyes peeled for when it is in stock and act fast! Learn More
    £3.75

  • Mangalitza Pork Leg Roasting Joint Min.1kg

    1 Review(s)
    Nothing beats a slow roasted pork dinner .... well, nothing until Mangalitza Pork became available! Although quite fatty, that is exactly what we love about Mangalitza and once you have tasted roasties cooked in this delicious fat we are sure you will understand why. The moistness, succulence and fabulous taste of this marbled pork will make your next roast dinner one to remember. Learn More
    £18.00

  • Mangalitza Pork Leg Roasting Joint Min.2kg

    Nothing beats a slow roasted pork dinner .... well, nothing until Mangalitza Pork became available! Although quite fatty, that is exactly what we love about Mangalitza and once you have tasted roasties cooked in this delicious fat we are sure you will understand why. The moistness, succulence and fabulous taste of this marbled pork will make your next roast dinner one to remember. Learn More
    £44.00

  • Mangalitza Pork Loin Steak Min. 170g

    Once you have tasted Mangalitza pork, the percentage of fat on a chop or steak will take on an entirely different meaning! It is important though to realise that all the rules are there to be broken when it comes to Mangalitza - which contains healthier fatty acids than ordinary pork, with 15 - 20% higher levels of unsaturated fat than for instance, the Duroc, a commonly used pig in the UK. The fat is softer, runnier, its melting point is lower and it is much easier to digest. This makes it a better food source as it does not burden the digestive system. The meat is juicy and succulent, and the melted fat does not make the mouth feel greasy at all, just moist. Learn More
    £6.99

  • Mangalitza Pork Prime Rib Roasting Joint Min.1kg

    Once again, we are using the whole muscle to make a roasting joint - normally we would use this for prime rib steaks, this size joint will easily feed four people. This cut really will be sensational as a centrepiece on your Christmas dinner table. Nothing beats a slow roasted pork dinner .... well, nothing until Mangalitza Pork became available! Although quite fatty, that is exactly what we love about Mangalitza and once you have tasted roasties cooked in this delicious fat we are sure you will understand why. The moistness, succulence and fabulous taste of this marbled pork will make your next roast dinner one to remember Learn More
    £30.00

  • Mangalitza Pork Prime Rib Roasting Joint Min.2kg

    Once again, we are using the whole muscle to make a roasting joint - normally we would use this for prime rib steaks. This cut really will be sensational as a centrepiece on your Christmas dinner table. Nothing beats a slow roasted pork dinner .... well, nothing until Mangalitza Pork became available! Although quite fatty, that is exactly what we love about Mangalitza and once you have tasted roasties cooked in this delicious fat we are sure you will understand why. The moistness, succulence and fabulous taste of this marbled pork will make your next roast dinner one to remember. Learn More
    £60.00

  • Mangalitza Pork Prime Rib Steak Min. 220g

    The prime rib is usually associated with a beef animal - but we cut the Mangalitza in a very specialised way to get the best out of the animal. Look at the marbling on this steak - once you have tasted Mangalitza pork, the percentage of fat on a chop or steak will take on an entirely different meaning! The fat is softer, runnier, its melting point is lower and it is much easier to digest. This makes it a better food source as it does not burden the digestive system. The meat is juicy and succulent, and the melted fat does not make the mouth feel greasy at all, just moist. Learn More
    £6.90

  • Mangalitza Pork Rump Roasting Joint Min.1kg

    We have seamed out the Rump muscle from the leg - normally we would use this for Rump Steaks, but it makes a beautiful little roast for four people. Nothing beats a slow roasted pork dinner .... well, nothing until Mangalitza Pork became available! Although quite fatty, that is exactly what we love about Mangalitza and once you have tasted roasties cooked in this delicious fat we are sure you will understand why. The moistness, succulence and fabulous taste of this marbled pork will make your next roast dinner one to remember. AVAILABLE FROM THURSDAY 31ST MAY Learn More
    £25.00

  • Mangalitza Pork Rump Steak Min. 220g

    Although slightly firmer in bite than a loin steak, we found this cut of the Mangalitza had such flavour and was still very succulent, which is due the marbling of this wonderful ruby coloured meat. We have pan fried, grilled and slow-cooked this cut which is very versatile and perfect for a weekend lunch or dinner. Learn More
    £6.30

  • Mangalitza Pork Sausages with Black Pudding and Mangalitza Pork Fat - 400g min.

    If you haven't tried the Mangalitza yet, then you're in for a real treat with this combination sausage! The sausages are very "rustic" looking, thick and chunky, and the flavour is very rich, almost creamy. A very tasty sausage that is not too overpowering and would work well for either a breakfast or supper dish. Pack contains four to five chubby sausages. Learn More
    £5.25

  • Mangalitza Pork Sausages with Cracked Black Pepper - 400g min.

    Look at these beauties! And if you haven't tried the Mangalitza yet, then you're in for a real treat if you want to start off simply with the sausages and black pudding ... what an amazing combination breakfast these will provide!
    The sausages are very "rustic" looking, thick and chunky, and the flavour is very subtly enhanced with the addition of simple spices and cracked black pepper. We love them! There are four to five sausages in a pack, and they are delicious as a breakfast sausage or for a more refined supper dish. Learn More
    £5.25

  • Mangalitza Pork Shoulder Roasting Joint Min. 1kg

    If you are looking to cook something special for a weekend roast for your family or friends, you're on the right page. Beware though !! The Mangalitza roasted shoulder of pork will rock your world - never again will you be able to have an "ordinary" pork roasting joint, so approach this decision carefully! So delicious is the fat from this piggie that we are selling it as" Lardo" separately in our Mangalitza section. Use it for your roasties - or making hand cut chips .... just use it! Learn More
    £20.00

  • Mangalitza Pork Shoulder Roasting Joint Min. 2kg

    If you are looking to cook something special for a weekend roast for your family or friends, you're on the right page. Beware though !! The Mangalitza roasted shoulder of pork will rock your world - never again will you be able to have an "ordinary" pork roasting joint, so approach this decision carefully! So delicious is the fat from this piggie that we are selling it as" Lardo" separately in our Mangalitza section. Use it for your roasties - or making hand cut chips .... just use it! Learn More
    £38.00

  • Mangalitza Royal Banquet

    With the current Royal celebrations in mind, we have put together this wonderful Royal Banquet box using our lovely Mangalitza Pork. This pork does, of course, have very blue blood - in fact our suppliers, Lisa and Tim, recently featured on BBC2's "Back to the Land" programme with Kate Humble, have the only pedigree blue blooded Mangalitza herd in the country! So let's all celebrate in the style that the The Hapsberg Royal Family and the Aristocracy of Europe in the early 1880's would have celebrated! Our box contains:


    1 x 1kg Mangalitza Pork Shoulder Joint

    2 x Mangalitza Loin Steaks

    1 x Black Pudding with Mangalitza Fat

    1 x 500g Diced Mangalitza

    1 x Mangalitza Pork Sausages

    For your enjoyment !!

    Learn More
    £48.00

  • Mangalitza Shoulder Butt or Boston Butt

    A pork shoulder, as the name implies, comes from the upper front leg of the pig and is generally divided into two sections. At the top of the leg is a rectangular roast known in the U.S.A. as the butt or Boston Butt. Legend has it that this name comes from the packaging methods used to ship pork in Colonial America, when it was put into wood casks known as Butts. The Butchers, particularly in Boston, developed a singular method for cutting the shoulder which subsequently became known as the "Boston Butt".Due to it's size and the fat content, a slow cooked "butt" can lose as much as 50% of its weight in a cooking process so do bear that in mind. What results though!! Completely and utterly delicious, succulent, juicy, flavoursome pork, the likes of which you will never have tried before - we promise!! Learn More
    £40.00

  • Melt in the Mouth Suckling Pig, Whole, Oven Ready (head and feet removed) - A Very Special Feast

    1 Review(s)
    This is a whole suckling pig that has its head and feet taken off, ready for easy slicing. Here is the rare chance to serve traditional suckling pig—that deliciously flavoured, succulent, melt-in-the-mouth meat with its crispy skin, roasted to a deep gold. It is probably the best pork you and your guests will ever taste, and roasting it at home is very easy. With the head removed, the length is reduced to 20" or 51cm and the pig will weigh approx. 8 - 10kg. Learn More
    £95.00

  • Native Breed Belly Pork min. 1kg

    There have been many examples of how to cook belly pork by our lovely TV Chefs, one of our favourite recipes is from Jamie Oliver, who cleverly suggests using a clean stanley knife to score the skin to produce the lovely crackling effect .... There are many different styles of rub that you can use, from a dry mix of fennel and salt to a sticky glaze using honey in the basting. This is an amazing way to feed a crowd with an economic cut of our wonderful Native Breed Pork. Learn More
    £9.50

  • Tamworth Pork Belly - Min.1kg

    We couldn't wait to present you this iconic and increasingly popular cut - and we have some great tips for achieving that amazing crunchy crispy crackling that everyone loves!

    1. Try placing the belly, skin side up, in the sink and pour boiling water over it (a kettle full). Then let it drain well and pat it completely dry before adding the rub.

    2. Use a good oil to rub all over the skin, (which has already been scored for you) and then rub a nice sea salt well in, getting down into all the cracks. You can add fennel seeds too if you like fennel.

    3. Get your oven nice and hot at about 220 Degrees C ...... and place the belly in a deep baking tin on top of roughly chopped vegetables such as fresh fennel, leeks and carrots. You need to place the belly in the oven at this temperature for about 15 - 20 minutes or until you see that crackling beginning to rise and bubble, going beautifully crisp.

    4. Once that process has taken place you can turn the oven down to about 160 Degrees C and leave the belly in for at least another two hours. You can test to see if it is ready after that time by pulling it with a fork to see if it comes away easily.


    The end result is sure to be fantastic and we just know you'll be a Food Hero in your own right after producing this dish for your friends and family! Learn More
    £10.85

  • Tamworth Pork Dry Cured Gammon Joint - 3.5kg

    Ideal to serve cold as part of a Celebration Feast - this delicious Gammon Joint will ring the changes this year for any of your special Christmas meals. Our wonderful Tamworth-Outdoor-Reared-By-The-Sea-On-Anglesey-And-Fed-On-Apples-From-The-Orchard, Gammons are very, very special. Phew !!! Well, we might as well describe it how it is because we've dry cured the gammon joints and are thoroughly delighted with the results. This particular joint is quite large, and will easily serve upto 15 adults.

    Place your joint in a large plan of water and bring to the boil, discarding the water and refreshing the pan after that. We would recommend boiling the gammon for approximately 30 minutes / lb (or 1hr/kg) and then cool the joint for about 15 minutes. You can then score the fat into diamond shapes and it does look very attractive to stud with cloves in the centre of each square or diamond. A particularly tasty glaze can be made by simply combining a whole grain mustard with honey or maple syrup, spread over the ham and place it in a foil lined baking tin. It will usually take about twenty five minutes at 200C for the glaze to turn a beautiful golden brown and to fill the kitchen with the glorious aroma of baked ham! Learn More
    £52.00

    Out of stock

  • Tamworth Pork Dry Cured Gammon Joint - Min. 1.5kg

    Ideal to serve cold as part of a Celebration Feast - this delicious Gammon Joint will ring the changes this year for any of your special Christmas meals. Our wonderful Tamworth-Outdoor-Reared-By-The-Sea-On-Anglesey-And-Fed-On-Apples-From-The-Orchard, Gammons are very, very special. Phew !!! Well, we might as well describe it how it is because we've dry cured the gammon joints and are thoroughly delighted with the results.

    Place your joint in a large plan of water and bring to the boil, discarding the water and refreshing the pan after that. We would recommend boiling the gammon for approximately 30 minutes / lb (or 1hr/kg) and then cool the joint for about 15 minutes. You can then score the fat into diamond shapes and it does look very attractive to stud with cloves in the centre of each square or diamond. A particularly tasty glaze can be made by simply combining a whole grain mustard with honey or maple syrup, spread over the ham and place it in a foil lined baking tin. It will usually take about twenty five minutes at 200C for the glaze to turn a beautiful golden brown and to fill the kitchen with the glorious aroma of baked ham! Learn More
    £22.50

    Out of stock

  • Tamworth Pork Dry Cured Ham Hock - Min. 1kg

    There are some wonderful old fashioned recipes out there for dealing with ham hocks - they vary from lovely French rustic country casseroles to old English soups with lentils - or simple terrines and shredded ham hock salads. This cut is very economic and versatile, it comes from the leg of the pig and needs to be braised slowly to give the best results and to keep it moist. Learn More
    £8.00

  • Tamworth Pork Gammon Joint - 2kg

    Ideal to serve cold as part of a Celebration Feast - this delicious Gammon Joint will ring the changes this year for any of your special Christmas meals. Our wonderful Tamworth-Outdoor-Reared-By-The-Sea-On-Anglesey-And-Fed-On-Apples-From-The-Orchard, Gammons are very, very special. Phew !!! Well, we might as well describe it how it is because we've dry cured the gammon joints and are thoroughly delighted with the results.

    Place your joint in a large plan of water and bring to the boil, discarding the water and refreshing the pan after that. We would recommend boiling the gammon for approximately 30 minutes / lb (or 1hr/kg) and then cool the joint for about 15 minutes. You can then score the fat into diamond shapes and it does look very attractive to stud with cloves in the centre of each square or diamond. A particularly tasty glaze can be made by simply combining a whole grain mustard with honey or maple syrup, spread over the ham and place it in a foil lined baking tin. It will usually take about twenty five minutes at 200C for the glaze to turn a beautiful golden brown and to fill the kitchen with the glorious aroma of baked ham! Learn More
    £30.00

  • Tamworth Pork Loin Chops - Min.450g

    Can you share nicely? Or would you want to have this beauty all to yourself ?!! These pork loin chops are stunning - they are full of flavour, the fat is creamy and pure and they are nicely scored as you can see so that you can maximise that gorgeous crispy crackling when you grill them. They are though - be warned - huge!! This pig has enjoyed a wonderful life by the sea in Anglesey with our lovely Barrie Brothers and the results of their careful nurturing are plain to see in this fabulous product. Highly recommended. Learn More
    £5.00

  • Tamworth Pork Shoulder Joint - Min. 1.5kg

    You can hear that crispy crackling snapping now, can't you? Smell the aromas in your kitchen as that gorgeous pork shoulder joint roasts in your oven, surrounded by roast potatoes and parsnips. Apple sauce, gravy .... get those veggies on the go and hey presto! One of the tastiest roast dinners that you'll ever enjoy, taking you right back to your childhood and Mum's Sunday Roasts. We promise. Ellis, Liam and Conor are working very hard in Anglesey to rear these lovely piggies for your enjoyment - don't miss out on giving this pedigree Tamworth a try! Learn More
    £18.00

    Out of stock

  • Tamworth Pork Shoulder Joint - Min. 2kg

    When you are trying to think of an idea for something special look no further than this wonderful Tamworth Outdoor Reared By The Sea On Anglesey And Fed On Apples From The Orchard, Pork, Roasting Joint. Phew !!! Well, we might as well describe it how it is !
    Ellis, Liam and Conor worked hand in hand, spending hundreds of hours speaking to people, watching videos and trying to get their set up right, reading and testing to get the pork as they want it. They were blown away to find how much pork was imported into Wales, and even more so to find how much pork is reared completely indoors - they just simply enjoyed getting stuck in with them in the mud outside! They have now honed into the fact that they want their pork to have plenty of fat to aid the cooking process and for the added flavour. It also means that they are keeping their pigs longer than is usually practiced commercially, which makes everyone happy - especially the piggies! Learn More
    £24.00

  • Tender, Succulent, Crackling Suckling Pig - Whole, Oven Ready

    1 Review(s)
    Our Suckling Pigs are delicious when slow roasted, producing a crisp, golden crackling and succulent, sweet and tender meat. They will usually feed between 15 - 18 hungry adults, and If you visit our home page and follow the link to the Tastebuds Website, you will find some great cooking tips! Learn More
    £90.00

  • Tender, Succulent, Crackling Suckling Pig Quarter - Leg and Loin Min. 2.0kg

    Suckling Pig is absolutely delicious when slow roasted, producing a crisp, golden crackling and succulent, sweet and tender meat. We have been approached many times by customers who really would like to try some suckling pig but do not need or want a whole one. Our solution - to sell the piggies in quarters! So each suckling pig has been quartered and the result is a piece of approximately 2.0kg carrying enough covering to ensure a generous portion of crisp crackling and juicy, succulent pork that will easily serve 4-6 dinner guests. You can choose to have either Leg and Loin or Shoulder and Loin. The skin is not scored on the suckling pigs as it is very thin and is easy to cut when crisp. Perfect! Learn More
    £25.00

  • Tender, Succulent, Crackling Suckling Pig Quarter - Shoulder and Loin Min. 2kg

    Suckling Pig is absolutely delicious when slow roasted, producing a crisp, golden crackling and succulent, sweet and tender meat. We have been approached many times by customers who really would like to try some suckling pig but do not need or want a whole one. Our solution - to sell the piggies in quarters! So each suckling pig has been quartered and the result is a piece of approximately 2kg carrying enough covering to ensure a generous portion of crisp crackling and juicy, succulent pork that will easily serve 4 - 6 dinner guests. You can choose to have either Leg and Loin or Shoulder and Loin. The skin is not scored on the suckling pigs as it is very thin and is easy to cut when crisp. Perfect! Learn More
    £27.50

51 Item(s)

per page