this cross produces maximum flavour with practical sized joints.
Reared in a traditional style in open pig stys which are all on view to the public where you can see the piglets. Piglets are not weaned until 10 weeks old.
The pigs are slaughtered at approximately 5-6 months old at a local abbatoir. |
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| Our Pork Selection |
| • Belly of Pork |
• Loin Chops - filleted |
| • Diced pork |
• Ribs - plain |
| • Leg of Pork |
• Shoulder |
| • Loin Chops |
• Shoulder Steaks - filleted |
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• Steaks |
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| Marinated Options |
| • Loin Chops - Boneless in Chinese Sauce |
| • Spare Ribs - Chinese sauce |
| • Spare Ribs - BBQ sauce |
| • Spare Ribs - Honey Roast Sauce |
| • Spare Ribs - Stir Fry Peppers & Chinese Sauce |
| • Spare Ribs - Pork Chops |
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