Our Scotch pork come from Dennis Bridgeford, from Petley Farm, Portmahomack. “The Port” is a beautiful, hidden gem of a village on the shores of the Dornoch Firth, and Dennis has been perfecting pig production there for more than 30 years. Fun fact: by a quirk of geography the village has the only west-facing beach on Scotland’s east coast.
The chinese pork steak is one of the most popular flavours, slightly sweeter tasting and about 190g each.
Active Ingredient
Per Serving
Per 100g
Energy (kj)
650.0
650.0
Energy (kcal)
155.0
155.0
Protein
22.7g
22.7g
..
The chinese pork steak is one of the most popul...
The old fashioned pork chop, what more needs to be said! Cut thick the way they should be this prevents them from drying out under cooking. A perfect midweek meal that everyone will enjoy.
Price is per chop
..
The old fashioned pork chop, what more needs to...
The old fashioned pork chop just without the bone, what more needs to be said! Cut thick the way they should be this prevents them from drying out under cooking. A perfect midweek meal that everyone will enjoy.
price per chop
..
The old fashioned pork chop just without the bo...
Boneless porkloin this cut is famtastic doesnt take as long as belly to cook and is verstile can be used as chops,diced pork one of the best cuts.Starting at 1kg joints
..
Boneless porkloin this cut is famtastic doesnt ...
Pork belly with the rind on. Slow roasted and one of the tastiest cuts. The rind is left on to give you the nice crackling. Starting at 500g portions upto 4kg.
..
Pork belly with the rind on. Slow roasted and o...
Pork fillet is the most tender part of a pig its one of the most versitile cuts as can be cut into medallions and fried,stewed,roasted also very good cut into strips and made into a stirfry they are about 450-600g each.
..
Pork fillet is the most tender part of a pig it...
The gigot chops we cut from the rump.This makes them very lean and tender can be fried or grilled .A gigot chop is boneless and weigh about 200g each
..
The gigot chops we cut from the rump.This makes...