Farmstead pork

Our fresh pork

Pork holds a place on most menus, from breakfast right through to dinner. Our range includes bacon, sausages, gammon and larger roasting joints, ensuring we’ve got every meal occasion covered.

Pork cooking times

Roasting: 

  • Medium 30 mins per 450g plus 30 mins 75°C – 80°C (170-175°F)
  • Well done 35 mins per 450g plus 35 mins 80-85°C (170-175°F)

Pot roasting:

  • 30-35 mins per 450g plus 30-35 mins gas mark 4-5 (180°C-190°C, 350°F-375°F)

Stewing, braising and casseroling:

  • Chops, steaks, cubes, liver, kidney 1-1.5 hours
  • Belly 1.5-2.5 hours

 

Buying sausages

We offer a range of fresh and frozen sausages in a variety of flavours and sizes. The traditional sizing system for sausages relates to the number per pound in weight. The lower the number, the larger the sausage.

Meat content:

The quality and price of a sausage is largely determined by meat content:

• A pork sausage must contain at least 42% pork meat
• An economy sausage will contain between 30-40% meat (doesn’t have to all be pork meat)
• A better quality butchers style sausage tends to be 60-70% meat
• Premium has 75% or more meat content, some contain 85%+ meat content with provenance e.g. named breed, outdoor reared
• A very high meat content can sometimes make a sausage too dense or too dry

Sausage flavours:

Lincolnshire – a distinctive variety of pork sausage commonly dominated by the herb sage

Cumberland – the meat is pork and seasonings are prepared from a variety of herbs & spices but the flavour palette is commonly dominated by black and white pepper

Perfect pork recipes:

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