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Pork Cuts

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To discover the different type of pork cuts just roll over the different zones below.

  • CUTS

  1. FILLET OR ‘TENDERLOIN’

    Part of the loin, the fillet is the most tender part of the animal. Perfect for stir fries, medallions or stuffing.

  2. LOIN OR ‘CHOP’

    Can be roasted fast with ease or cut as chops and served with chunky apple sauce. An easy and delicious midweek meal.

  3. LEG

    Boned & rolled, the leg offers delicate flavour with minimal fat in the meat, the fat surrounding the meat crackles perfectly for the ultimate pork roasting joint.

  4. RIBS

    Meaty when taken from the belly or skinny as baby back ribs, both are brilliant marinated, slow cooked and finished on the barbecue.

  5. RIBS

    Meaty when taken from the belly or skinny as baby back ribs, both are brilliant marinated, slow cooked and finished on the barbecue.

  6. BELLY

    A pub classic! Slow roast belly of pork means moist meat, intense flavour and amazing crackling. Simple to cook and very effective - what could be better?

  7. SHOULDER

    Slow roasted for hours, on the bone or boneless, this creates the ultimate pulled pork treat. Exquisite flavour, tender and moist pulled pork shoulder is perfect for a family or a small army.