Pork
Metfield Pork
All of our pork is supplied from the award-winning Metfield Pig
Herd, which is reared here in Norfolk by the Mortimers of Fir Tree
Farm. The Metfield Pig Herd has won awards at Shows throughout the
Eastern Counties and we have built an excellent relationship with
our supplier to increase our customer's confidence with full
traceability and consistent quality assured.
Leg of Pork
A premium quality pork joint, the leg is great for roasting. This
lean meat from the hind leg should be boned, rolled and tied.
Loin of Pork
Excellent for roasting and the choice for a Crown Roast, the loin
comes from the back between the shoulder and the leg. Loin Roasts
with the bone in tend to be juicier and more flavourful but can be
pretty tricky to carve. Boned, rolled and tied, it makes for an easy
joint to stuff and carve.
Shoulder of Pork
The top portion of the front leg, the shoulder is relatively
inexpensive so is perfect for a full-flavoured roasting joint when
you’re on a tighter budget.
The Metfield Hoggie
Succulent Loin of pork boned rolled and stuffed with sausage meat
and apricots
Belly of Pork
An inexpensive cut of meat, the belly is perfect for longer cooking
where other meats can dry out. Boned and trimmed, with or without
the crackling, roast it in the oven or cook it slowly over the
barbecue wrapped in foil, finally browning it on the grill, without
oil, before serving. Slices are perfect for the barbecue.
Pigs Liver
A much stronger flavour that lamb or calf liver, usually the one for
frying with onion
Pork Chops
The most popular cut from the pork loin, partly because they are so
easy to prepare; try them grilled with black pepper and honey or
baked in the oven with cider and sage.
Pork Steaks
Steaks are very lean and are great for grilling, frying or
barbecuing. Make sure you brush them with oil or bake in foil to
keep succulent.
Pork Tenderloins
Tenderloin is the leanest cut of pork, comparable to a skinless
chicken breast. Cut from the loin, this tender elongated joint can
be marinated or stuffed to roast or prepared as filets or
medallions. Again, be careful not to overcook to keep it succulent.
Diced Pork
Cut from the trimmed shoulder or leg, a lean meat for your stir
fries, kebabs or casseroles.
Spare Rib Chops
From the shoulder, this marbled chop is full of flavour and is great
value for barbecuing or grilling.
Meaty Ribs
These meaty belly ribs are great on the grill, “wet” (marinated in
sauce) or “dry” (rubbed in spices).
Sausages
Either in traditional or Country-style, these are hand made thick
and juicy sausages. Cook them slowly, never prick them and cut the
links cleanly with a sharp knife and you’ll have the perfect
sausage.
Chipolata Sausages
Same as our thick sausages but in thinner links. Great with your
roast or wrapped in bacon. Kids love ‘em.
Sausage Meat
A roll of our specially prepared sausage meat in either flavour for
use in your stuffings, sausage rolls etc.
Not forgetting our Guest Sausage!
Contact us or see our display in the Shop for this week's sausage.
Tony’s Tips:
1kg = 2.2lb / 1Lb = 450g / 16oz = 1lb / 1000g = 1 kg
If you have a meat thermometer, the final cooked temperature of your
pork should be at least 75° Celsius.
sausages to the kilo (16 for fat, 34 for chipolatas)