We use traditional English breed pigs to produce a real old-fashioned tasting pork with crisp crackling.

Our pigs are bred from native Saddleback, Tamworth and Gloucester Old Spot sows, crossed with a Middle White boar. The sows and fattening pigs are kept outdoors most of the year, except when it is too wet and cold. When indoors, the pigs are kept on straw bedding in a large area of the shed.
We employ traditional, outdoor pig farming methods at Shabden Park Farm. Read more about our farming methods.

Back to Nature pork is available in a choice of cuts, providing a versatile basis for an abundance of meals, not least the traditional Sunday roast. We make a wide variety of seasonal pork sausages, using fresh seasonal herbs, vegetables and fruit. The use of these native breeds produces a pork with real flavour and texture, and a skin which crackles without any special cooking techniques or treatment. Even the rind on the chops crackles!

Pork does not generally require the cold hanging that lamb and beef benefit so much from so we sell meat from the current week's animals. Our system of selection, transport and the abattoir we work with ensures traceability back to Shabden Park Farm. Our experienced butchers then prepare the meat into seasonal cuts, so that you can buy pork for a light summer meal, or a traditional Sunday roast.

Back to Nature Pork Cuts

Leg: boned or part-boned and cut to your size

The leanest and largest of the roasting joints. Leg meat may be diced for casseroles.

Shoulder: boned and cut to your requirements

Succulent and sweet meat, carries a little more fat, but that adds to the flavour and keeps the meat moist.
Shoulder steaks and spare rib pork chops can provide a mid-week meal.
Shoulder meat may be diced for casseroles.

Loin: chops and fillet

Juicy pork loin chops, with kidney attached if preffered, or wing chops make a simple mid-week meal.
Pork tenderloin, or fillet, is a very tender meat for stir-frys and casseroles.

Belly and ribs

Belly is a most succulent roasting joint and makes the best deep crackling. Sliced it can be roasted quickly for a mid-week meal alternative to chops.
Pork ribs are perfect for barbeques and marinades, and also for caveman-style roasts.

Kidney and liver

Pigs kidneys are available seperately or attached to the loin chop in the traditional manner.
Pigs liver is available by request.

Mince

Pork Burgers

100% pork burgers, homemade, with no artificial flavourings or preservatives. Fresh apple, tomato or plain varieties in season.

Pork Sausages

100% pork sausages, homemade, with no artificial flavourings or preservatives. Our sausages are made with the real fresh herbs, vegetables and fruit that is in season. Our gluten-free sausages are made coarser with no rusk or substitute binder. Seasonal varieties vary;
Surrey pork
pork & herb
pork & leek
smoky bacon & tomato
pork, chilli & tomato
gluten-free pork and garlic
gluten-free pork, apple & rhubarb
gluten-free farmhouse pork
gluten-free pork, spring onion & celery

Pork Sausagemeat

Sausagemeat is available in any of the sausage varieties currently being offered, plus plain seasoned. By request except at Christmas.

Bacon and gammon

We dry-cure our own bacon, which is available smoked or green, and in back, middle and streaky cuts, as well as bacon steaks.
Our gammon is home-cured and is available in joints or steaks.

Ham and cold meats

Our home-cured, home-cooked honey roast ham is sold by the slice. We also produce a sweet smoked cured ham and a cold roast pork for slicing.

Links

Defra for information about the Countryside Stewardship Scheme
Meatmatters Meat and Livestock Commission's consumer site recipes, health information
Eat the View The Countryside Agency's campaign to promote local produce
BPex British Pig EXexcutive enhancing the competitiveness, efficiency and profitability for English pigs and pork
Love Pork Find out all about the Quality Standard Mark for UK pork, recipes etc.