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Rolled loin of pork £8.70 kg / £3.96 lb
Loin of pork (on bone) £6.50 kg / £2.95 lb
Rolled leg pork £8.00 kg / £3.64 lb
Rolled shoulder pork £5.85 kg / £2.66 lb
Slipper pork £8.20 kg / £3.73 lb
Cushion pork £8.20 kg / £3.73 lb
Diced pork £6.50 kg / £2.95 lb
Minced pork £6.50 kg / £2.95 lb
Pork sirloin steaks £8.72 kg / £3.96 lb
Pork belly slices £6.50 kg / £2.95 lb
Pork chops £6.50 kg / £2.95 lb
Pork ribs £4.20 kg / £1.91 lb
Pork chops (+fillet) £7.70 kg / £3.50 lb
Pork tenderloin £9.50 kg / £4.32 lb
Herby pork roast:
Lean shoulder of pork joint marinated and coated in mixed herbs. Av. Weight 1kg. £6.95 each
Medieval Hog Roast:
Boneless loin of pork cut long as in days of old, stuffed with apple, apricot & ginger. £9.90 kg
OUR PORK IS THE BEST!
Norfolk is known for producing the finest pork in the country, with lots of flat countryside it is ideal for rearing pigs, giving them plenty of room to roam and be happy. That is why we pride ourselves on using local pigs. A good layer of fat is essential for good pork and even more so for good crackling, hence we only buy in pigs that weigh 150 lb, we find these to be the best all round for pork & bacon curing.
A HINT FOR GOOD CRACKLING
To ensure good crackling on your Sunday pork roast make sure your pork has a nice layer of fat, score the skin deeply using a sharp knife, then roast at 170°c turning the oven up to 220°c for the final 30 minutes. |
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