Half a pig, please call us to discuss your cutting requirements. Other wise it is cut simply in to leg joints, shoulder joints, pork chops, belly pork, trotters and pork steaks. This half a pig pack is the best way to try all cuts of our rare breed organic pigs, this beautifully lean and tender meat is slowly grown and full of traditional flavour. A great opportunity to fill the freezer! Our pork is different and tastes like pork used to taste, we put his down to how we rear them, slowly and outdoors where they behave in a natural way using their muscles more but giving a flavour that is unique they get no wet feed like most supermarket rubbish but are fed on a carefully blended cereal and grass, the average intensive pig can be reared in as little as 20 weeks where it is housed for its entire life and fed on demand our outdoor and free-range pigs take 12 months to mature and have a natural layer of fat. Try a joint of our pork slowly cooked on a low heat in cider this will be the best Sunday roast pork you will have eaten and the battle over the crackling will be fierce! One of our favourite recipes is pork shoulder cooked in milk and carrots, an Italian classic that sounds at first a little strange but once tried this recipe will rank among the ones to pull out when friends are coming the sauce that is created through the cooking is unique and although the classic recipe uses pork loin the shoulder is a better cut especially for this