Dunwood Contemporary butchers, traditional farmers. Longhorn & Aberdeen Angus Beef

Pork Butchery

The Basics

Once you’ve tried proper pork, from rare or traditional breeds that are free range, such as our British Lops, you’ll notice a distinct difference in the flavour compared to the pallid, bland mass market pork.  Pork from rare and traditional breeds is likely to have more of a fat covering than modern breeds, which ensures moistness during cooking, and produces an unrivalled crackling.

The Cuts

Leg

The leg is your traditional roasting joint, with a good fat covering making for delicious crackling.  We score the skin on ours to help the crackling process.  You can also buy pork leg steaks, which are an economical quick meal, but can be a little dry if over cooked.

On a bacon pig, the leg will be cured to produce gammon, on or off the bone, and gammon steaks.

Loin

The loin is often cut into loin chops, which are tender and moist, with a good fat covering.  The loin can also be boned and rolled for a tender, easy carve roast.  In this area you’ll also find the tenderloin, which is low in fat and very tender, best suited to quick cooking.

In a bacon pig, this is the area that produces short back bacon or bacon chops.

Shoulder/Spare Rib

The spare rib roast, or shoulder produces shoulder joints either with or without the bone, which is suited to slow roasting, and is packed with flavour.

In a bacon pig, this cut will often be referred to as the collar, which can be cured for gammon steaks, but is often used for sausage production, as shoulder meat from a bacon pig has a deeper flavour than that from a pork pig.

Hand

This is the thinner end of the shoulder, which can be slow roasted with liquid, or is often sold as mince or dice.

Head

The head was traditionally used to make brawn.  Here you’ll find the ears, which need a slow cook in liquid before deep frying until crisp to make a tasty bar snack, and the cheeks which are packed with flavour, and require low, slow cooking in liquid

Belly

The belly makes a good slow cook roast due to its high fat content, and is best left on the bone for roasting, or cutting into inch thick strips for a tasty casserole style dish; think Asian flavours for something a bit different, belly pork strips are great with ginger, garlic and soy sauce.  The bones from the belly can be removed to make this cut suitable for stuffing.

In a bacon pig the belly is where streaky bacon comes from.

Hock

The hock is left on the bone, and is sweet tasting, and is best pot roasted.

On a bacon pig the hock, or knuckle which is beautiful when smoked, is great for making comforting soups and stews.

Trotters

The trotters take a bit of work to get the best from them.  They can be skilfully deboned, stuffed and slow braised for a flavoursome, tender dish, or slow roasted on the bone for you to pick at the meat.  The gelatine found in pigs trotters makes them great for terrine making, particularly in combination with the hock.