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The loin is located on both sides of the backbone starting at the shoulder and continuing back to the hind leg. It is the largest and most tender cut from the pig. Most of pork fat..
The pork neck is immediately behind the pig’s head, has a dark pink color, is nicely marbled throughout, and has no fat or skin on top. The pork neck is never dry and is extremely ..
Pork belly is the flesh from the belly area of the pig. When sliced and cured, it becomes bacon. Left whole or cut into smaller chunks, pork belly responds well to moist heat cooki..
This lean, mild-flavored, and ultra-versatile cut of meat comes from the loin, the muscle that runs from the shoulder to the rear of the pig. Pork Loin Chops are very easy to prep ..
Pork mince is as tasty as it is versatile. Mince is obtained by grinding the selected and lean pork shoulder cuts. Being high in protein and rich in many vitamins and minerals, lea..
Pork leg boneless, without shank, without sinews, outer and inner surface totally defatted by machine separated by 5 muscles and then cut into small pieces which are ready to go in..
Pork fat can be used to add moisture and richness to lean cuts of meat. Thin strips can be wrapped around lean cuts (barding) or inserted into the meat itself in thin slivers (lard..
The feet and ankles of the pig consist of mostly tendons and bones, the feet must be cooked very slowly for a long period of time to tenderize the tough and stringy texture of the ..
Pork fillet is a lean, boneless cut of meat that comes from the loin, which runs from the hip to the shoulder of the pig. Also known as pork tenderloin or pork tender. Fillet shoul..
Pork Head The whole head will be cleaned and wrapped up ready to take away and would be quite a sight to behold. Pig’s head is most commonly cooked to make brawn, stocks, and soups..