Suckling Pig, Pork & Gammon

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Suckling Pig, Pork & Gammon

Suckling Pig, Pork & Gammon



Our Suckling Pigs weigh in at 9 - 10kg, so are much larger than the very small piglets most commonly offered to consumers in Spain and Europe - and they are delicious when slow roasted. We source them from farms in Cheshire and Wales through abattoirs that we know and trust. We get a litter of piglets in fresh, prepare and then freeze them down so that we can respond to website orders promptly, but arrangements can be made to defrost the pig in time for your event. You can have your piggie with its head and feet still on, or removed if you prefer, just scroll down the options below - but they all come strung ready for the oven.



Cooking advice is available on our Taste Buds Site.

21 Item(s)

per page

  • Native Breed Gammon Joint min. 1kg

    At the Ashbridge Family Farm, they use only the traditional curing method which has been in use for centuries. Their meat is cured and then left to hang on the premises for several weeks in order to let the pork mature into bacon.As the meat dries out, the distinctive taste and texture is able to develop and at this point we can offer this fabulous product to our customers - in the bacons and gammons that you will find in this section. Learn More
    £8.50

  • 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 Taste Tradition Native Breed Pork. Learn More
    £9.50

  • Native Breed Pork Loin min. 1kg

    A thoroughly easy joint to cook and carve, and yet how wonderfully traditional. The loin is completely prepared for the oven, strung and scored, guaranteeing wonderfully crispy crackling and juicy tender pork every time. Available in two sizes, you can serve 3 - 4 people with this 1kg joint, and we would recommend 25 minutes per 1lb cooking time (500g) with a good 15 minute resting time before slicing. Serve with roasted potatoes and parsnips using our delicious Wagyu Fat for that Michelin Star touch! Learn More
    £11.50

  • Mangalitza Dry Cured Gammon - Approx. 1kg

    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
    £15.00

  • Native Breed Gammon Joint min. 2kg

    At the Ashbridge Family Farm, they use only the traditional curing method which has been in use for centuries. Their meat is cured and then left to hang on the premises for several weeks in order to let the pork mature into bacon.As the meat dries out, the distinctive taste and texture is able to develop and at this point we can offer this fabulous product to our customers - in the bacons and gammons that you will find in this section. Learn More
    £16.00

  • Native Breed Pork Loin min. 2kg

    A thoroughly easy joint to cook and carve, and yet how wonderfully traditional. The loin is completely prepared for the oven, strung and scored, guaranteeing wonderfully crispy crackling and juicy tender pork every time. Available in two sizes, you can serve 6 - 8 people with this 2kg joint, and we would recommend 25 minutes per 1lb cooking time (500g) with a good 15 minute resting time before slicing. Serve with roasted potatoes and parsnips using our delicious Wagyu Fat for that Michelin Star touch! Learn More
    £22.00

  • Native Breed Gammon Joint min. 3kg

    At the Ashbridge Family Farm, they use only the traditional curing method which has been in use for centuries. Their meat is cured and then left to hang on the premises for several weeks in order to let the pork mature into bacon.As the meat dries out, the distinctive taste and texture is able to develop and at this point we can offer this fabulous product to our customers - in the bacons and gammons that you will find in this section. Learn More
    £23.50

  • 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) Stuffed with Italian Herbs - min. 1kg

    The piggies are boned, rolled and strung and this piece of 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

  • Tender, Succulent, Crackling Suckling Pig Quarter - Leg and Loin

    Suckling Pigs 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
    £25.00

  • Tender, Succulent, Crackling Suckling Pig Quarter - Shoulder and Loin

    Suckling Pigs 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 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

  • Mangalitza Dry Cured Gammon - Approx. 2kg

    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
    £30.00

  • Mangalitza Dry Cured Gammon - Approx. 3kg

    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
    £45.00

  • 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

  • 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

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

    The piggies are thoroughly rubbed inside with a traditional aromatic blend of Italian Herbs, 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

  • 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

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

    The piggies are thoroughly rubbed inside with a traditional aromatic blend of Italian Herbs, 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. 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

  • 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

  • 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

21 Item(s)

per page