Pork

Buy Pork online

Shop our top range of BBQ Pork Belly, Baby Back Ribs, St Louis Ribs, Pork Kebabs, Diced Pork, Boston Butt, Pork Belly Strips and Pork Belly Burnt Ends.

Hand Picked Cuts of Pork

Discover our hand-picked pork cut selections. All our pork cuts have been handpicked to ensure we can provide the highest quality meat to our customers across the UK, directly to your door. 

Looking for something new to try?

Sometimes you get a craving you’ve seen in a restaurant or maybe you’ve seen something on TV and wondered what it is and where you can get it. Our full range of Pork includes a variety of unique pork choices that guarantee to pack flavour. Our St Louis pork ribs are the ultimate showstopper and are most prized possession.  

For a real treat, we recommend trying our Pork Butt, a succulent cut from the neck of the pig. If cooked low and slow you’ll unleash a world of velvety goodness- don’t say we didn’t warn you.  

Pork FAQs

How long does pork last?

Refrigerator

• Raw Pork Cuts – Chops, Loin, Ribs, Roast, Tenderloin: 3–5 days at 4°C or lower
• Raw Ground Pork & Sausage: 1–2 days
• Raw Pork Offal – Liver, Kidney, Heart, etc: 1–2 days
• Cooked Pork: 3–4 days

Freezer

• Raw Pork Cuts – Chops, Loin, Ribs, Roast, Tenderloin: 4–12 months at -18°C or lower
• Ground Pork & Sausage: 3–4 months
• Pork Offal: 3–4 months

What is the safe internal temperature for cooked pork?

Pork should be cooked to an internal temperature of 63°C followed by a 3-minute rest time. This applies to whole cuts like chops, roasts, and tenderloin. For ground pork, a higher internal temperature of 71°C is recommended to ensure safety. Using a meat thermometer is the best way to check doneness while avoiding overcooking.

What is the best way to cook pork?

Pork is an incredibly versatile meat that can be prepared using various cooking methods. The best method depends on the cut you choose:

• Grilling: Ideal for pork chops, ribs, and tenderloin. It enhances the natural flavour with a smoky, charred finish.
• Roasting: Perfect for larger cuts like pork loin and shoulder. Roasting at a moderate temperature allows the meat to become tender and juicy.
• Slow-Cooking/Braising: Works well for tough cuts like pork shoulder and ribs. Cooking slowly at low heat helps break down connective tissue, resulting in tender, fall-apart meat.
• Pan-Searing: A quick and easy method for pork chops, cutlets, and medallions. It creates a flavourful crust while keeping the inside moist.

How do I store pork after purchasing?

Proper storage is essential to maintain the freshness and safety of pork. Fresh pork should be kept in the refrigerator at or below 4°C and used within 3–5 days. If you plan to store it for longer, freezing is recommended. Frozen pork should be kept at -18°C or lower, and it can be stored for several months without losing quality. To prevent freezer burn, use airtight packaging or vacuum-sealed bags. When thawing, always do so in the refrigerator, in cold water, or using the microwave—never at room temperature.

What is the difference between various pork cuts?

Pork cuts vary in texture, fat content, and best cooking methods:

• Pork Loin & Tenderloin – Lean, tender, great for roasting or grilling.
• Pork Shoulder – Well-marbled, ideal for slow cooking, pulled pork, and braising.
• Pork Ribs – Baby Back, Spare, Country-Style – Rich in flavour, best when slow-cooked, grilled, or smoked.
• Pork Belly – High in fat, used for bacon or braising.
• Pork Chops – Available bone-in or boneless, great for pan-searing, baking, or grilling.
• Ground Pork – Versatile for burgers, meatballs, dumplings, and sausages.

Each cut has its unique flavour profile and texture, making it important to choose the right one for your recipe.

Why is some pork meat darker than others?

Pork colour varies due to factors like breed, muscle usage, and pH levels. Darker pork is often more flavourful and tender due to higher pH and better oxygen retention. This is common in:

• Heritage pork breeds
• Pasture-raised pork, which has more exercise
• Fresh pork with minimal processing

If pork appears excessively pale, it might indicate water retention from mass production.