Pork
Pork Chops
Bone-in chops cut across the loin, with a rim of fat along one edge. The bone slows the cooking and keeps the meat around it moist, so they suit a griddle or a hot pan rather than a long roast. Stand them on that fat edge first to render it, then lay them flat — and rest them, because pork tightens more than beef.
- Delivered across Essex from our Braintree base. Free delivery on orders over £40 within 20 miles — check your area.
- Cut to order and packed fresh on the morning of your delivery — never pre-packed to sit on a shelf.
- Prepared in our EC-approved premises. See allergen information.
More from Pork
Pork Fillet
The tenderloin — a long, narrow muscle that does almost no work, which is why it is the most tender thing on the pig and also the leanest. Lean means unforgiving: cook it fast and hot, or wrap it in bacon to protect it, and pull it while there is still a blush in the middle. Slices into medallions beautifully once rested.
Belly Pork
Layered fat and meat in alternating seams, which is what makes belly both the cheapest and the most rewarding cut on the pig. It wants time — three hours low and slow renders the fat and softens the meat, then a blast of high heat blisters the skin into crackling. Dry the skin overnight in the fridge and salt it hard just before it goes in.
Pork Steak
Boneless steaks cut from the shoulder, with more fat marbled through them than loin and correspondingly more flavour. They are quick to cook and hard to dry out, which makes them a dependable midweek supper — pan-fry, griddle or barbecue. Take well to a mustard or barbecue glaze added in the last few minutes, once the surface has already coloured.
Rolled Loin
Loin boned and rolled into an even cylinder with the fat and skin tied on the outside — a tidy roasting joint that carves into neat round slices. The uniform shape is the point: it cooks evenly end to end with no thin tail to overshoot. Score the skin, keep the oven high for the first twenty minutes for crackling, then drop it right down.