Our Scotch pork come from Dennis Bridgeford, from Petley Farm, Portmahomack. “The Port” is a beautiful, hidden gem of a village on the shores of the Dornoch Firth, and Dennis has been perfecting pig production there for more than 30 years. Fun fact: by a quirk of geography the village has the only west-facing beach on Scotland’s east coast.
The old fashioned pork chop, what more needs to be said! Cut thick the way they should be this prevents them from drying out under cooking. A perfect midweek meal that everyone will enjoy.
Price is per chop
..
The old fashioned pork chop, what more needs to...
Just like an old fashioned pork chop just without the bone, what more needs to be said! Cut thick the way they should be this prevents them from drying out under cooking. A perfect midweek meal that everyone will enjoy.
price per steak
..
Just like an old fashioned pork chop just witho...
Boneless porkloin this cut is famtastic doesnt take as long as belly to cook and is verstile can be used as chops,diced pork one of the best cuts.Starting at 1kg joints
..
Boneless porkloin this cut is famtastic doesnt ...
This bacon we cure ourselves with a special smoke cure mix which actually takes out 30% of the moisture to make this amazing smokey tasting bacon.
No more white water or shrinking bacon with our dry cure really is a different level.
..
This bacon we cure ourselves with a special smo...
This bacon we cure ourselves with a special sweet cure mix which actually takes out 30% of the moisture to make this amazing sweet tasting bacon.
No more white water or shrinking bacon with our dry cure really is a different level.
..
This bacon we cure ourselves with a special swe...
This is a fantastic deal and would feed 6 to 8 people the gammon joint is from the rump so juicy and tender and the glaze is one of the best we have tried .
..
This is a fantastic deal and would feed 6 to 8 ...
Here we have our own made curry sauce due to such high demand we are now selling tubs of our ready made curry sauce just add to your favourite cooked meat and you have one of the best currys around.
Approximately 8oz
..
Here we have our own made curry sauce due to su...
Pig’s cheeks are great value cuts of meat best cooked by braising or slow cooking. The resulting meaty goodness is definitely worth the wait! Roughly 75g each
..
Pork belly with the rind on. Slow roasted and one of the tastiest cuts. The rind is left on to give you the nice crackling. Starting at 500g portions upto 4kg.
..
Pork belly with the rind on. Slow roasted and o...
Pork fillet is the most tender part of a pig its one of the most versitile cuts as can be cut into medallions and fried,stewed,roasted also very good cut into strips and made into a stirfry they are about 450-600g each These special offer ones come frozen/been frozen will have frozen date.
..
Pork fillet is the most tender part of a pig it...
The gigot chops we cut from the rump.This makes them very lean and tender can be fried or grilled .A gigot chop is boneless and weigh about 200g each
..
The gigot chops we cut from the rump.This makes...
What is polony?
unless you’re from the North East of Scotland, not many people have even come across it.
Every time l asked someone if they had tried it before, l was met with a completely blank expression as if l was speaking another language.
The most common response would be ..