£100
Free-Range Pork
We use orchard reared pork, these slow reared pigs produce pork to the highest standards.
These stress free pigs have a delicious taste which is hard to find elsewhere. There is a lot of attention to detail used when selecting our pigs to keep a consistent high quality
Their pigs are naturally reared and able to forage, root, wallow and express their natural behaviours, unlike intensively reared animals, giving more intra-muscular fat meaning more flavourful, succulent pork.
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Farm House Sausages
5.0 / 5.0
9 Reviews
6 x Hand made thick pork sausages made with prime cuts of pork shoulder Min weight 400g
Free Range 1/2 Pig Box
5.0 / 5.0
3 Reviews
The perfect way for pork lovers to stock the fridge and the freezer. This box contains 1/2 a pig (carcass weight before butchery approx 25-30kg) ...
View full detailsPork Cheddar & Marmite Sausages
4.86 / 5.0
7 Reviews
Love them or hate them! Our traditional pork sausage recipe combined with creamy marmite and cheddar cheese chunks!! A marmite lovers delight. The...
View full detailsCaramelised Onion Sausage
A perfect blend of sweet and savoury Loaded with sweet red onion - simply delicious!. This premium sausage combines the rich, natural sweetness of ...
View full detailsShoulder of Pork Boneless
5.0 / 5.0
3 Reviews
Our pork shoulder offers great value for money and is the best joint to use if you fancy making your own pulled pork. Cut from the shoulder of our...
View full detailsBury Black Pudding Chub (220g)
5.0 / 5.0
1 Review
Award Winning Black puddings from a traditional manufacturer. These puddings are the real deal from Lancashire - the recipe has been handed down t...
View full detailsWhite Pudding Ring (500g)
Finest award winning White PuddingGold Award & International Award winning productDelicious and simple to cook Pork (46%), Water, Oatmeal, W...
View full detailsWhole Pork Tenderloin (Fillet of Pork)
Pork Tenderloin Fillet is a great option for people wanting a delicious & lean pork roast. Our Butchers seam out the Tenderloin from the inside...
View full detailsPork Butt (Boston Butt)
4.25 / 5.0
4 Reviews
Loved by Smoking and BBQ’ing enthusiasts. Despite it’s name, the ‘Boston Butt’ is the American name given to the upper part of the Pork Shoulder,...
View full detailsBury Black Pudding with Chilli Chub (220g)
Award Winning Chilli Black puddings from a traditional manufacturer. These puddings are the real deal from Lancashire - the recipe has been handed...
View full details4 x Large Pork Faggots (Wrapped in Streaky Bacon)
5.0 / 5.0
1 Review
Our pork faggots with streaky bacon have proved to be popular with all generations. The flavour would be described as savoury and in the same domai...
View full detailsPigs Liver
Pigs liver is a versatile protein source, providing essential vitamins, minerals, and other essential nutrients. It is a great source of iron, vita...
View full detailsPigs Hearts
Pork heart is highly nutritious and rich in flavour. It contains B vitamins and Omega 3, as well as minerals such as thiamine, folate, selenium, ph...
View full detailsBone In Pork Belly (6-7kg)
When cooking bone-in pork belly, the bone provides added flavor and contributes to a more even cook. This versatile cut can be used to make King R...
View full detailsCompetition Style St Louis Pork Ribs 2.5-3kg
The ultimate rack of pork ribs! Expect tender, juicy meat that effortlessly slides off the bone, leaving a clean slate. Each rib is a "perfect bit...
View full detailsPork Rind 1kg
Perfect for homemade pork scratchings or some extra crackling. 1kg pack weight.
Meaty St Louis Pork Ribs (Guinness BBQ)
Our new Guinness® Style BBQ Sauce Ribs, infused with Barley Malt Extract and flavoured with the taste of Guinness® Stout. These Guinness BBQ sp...
View full detailsPork Jalapeño & Smoked Cheddar Sausages
Our new gourmet Jalapeño & Smoked Cheddar Sausage will leave your taste buds tingling for more! A flavoursome smoky cheese and herb blend wit...
View full detailsSignature Steaks
Our Signature steaks are dry aged in our state of the art dry age fridges using Himalayan salt slabs for a minimum of 21 days, the salt draws the moisture from the meat tenderising and intensifying the natural flavour, with some cuts we allow even longer up to 42 days. This gives our beef the fullest flavour possible.