Traditional Cuts | Beautifully Reared | Full of Flavour
Our conservation pigs have spent their summer roaming through pasture, woodland and brambles here at Dennington Hall Farms, happily rootling around and turning the soil to help us create valuable habitat for turtle doves.
Beautifully prepared by our local butcher, these traditional pork joints are full of flavour and perfect for everything from a classic Sunday roast to a delicious slow-cooked supper.
Choose your joint:
Rolled Leg – A lovely, lean and tender roasting joint with a layer of skin for crisp, golden crackling. Perfect for a traditional Sunday roast with all the trimmings.
Shoulder – Rich, succulent and beautifully marbled, this cut benefits from slow roasting until the meat is meltingly tender. Wonderful for pulled pork or a leisurely Sunday lunch.
Pork Belly – A wonderfully flavoursome cut with generous layers of fat that melt during slow cooking, keeping the meat deliciously moist beneath crisp, golden crackling.
Pork Hock – A traditional, economical cut packed with flavour. Best cooked slowly until the meat is fall-apart tender. Delicious braised with cider, apples and herbs.
Please select your preferred cut from the options available.
Traditional Cuts | Beautifully Reared | Full of Flavour
Our conservation pigs have spent their summer roaming through pasture, woodland and brambles here at Dennington Hall Farms, happily rootling around and turning the soil to help us create valuable habitat for turtle doves.
Beautifully prepared by our local butcher, these traditional pork joints are full of flavour and perfect for everything from a classic Sunday roast to a delicious slow-cooked supper.
Choose your joint:
Rolled Leg – A lovely, lean and tender roasting joint with a layer of skin for crisp, golden crackling. Perfect for a traditional Sunday roast with all the trimmings.
Shoulder – Rich, succulent and beautifully marbled, this cut benefits from slow roasting until the meat is meltingly tender. Wonderful for pulled pork or a leisurely Sunday lunch.
Pork Belly – A wonderfully flavoursome cut with generous layers of fat that melt during slow cooking, keeping the meat deliciously moist beneath crisp, golden crackling.
Pork Hock – A traditional, economical cut packed with flavour. Best cooked slowly until the meat is fall-apart tender. Delicious braised with cider, apples and herbs.
Please select your preferred cut from the options available.