Tips from the Butcher

"Don’t forget to rest the meat before carving. This allows the meat fibres, (which contract in the oven) to relax again, so the meat will be more tender."

Pork Shank

This pork joint offer unbelievable value for money. Cook it slowly and the meat will just melt away from the bone. Perfect for tasty soups or rich stews.


About our Pork

  • British
  • Located from the leg of pork
  • Scored
  • Ideal for slow cooking or part boiled and roasted


Click here to find out more about our locally sourced pork.

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