We completely bone out our pork legs before being tied and cut to size. A much leaner cut for roasting which yields a very tender meat and fantastic crackling.
Pork loin joint cut from the bone in loin with a great layer of crackling and a juicy tender meat with no hassle of the bone. Perfect for an easy carve Sunday roast.
Prepared from our bone in aged Scotch loins of beef. We dry age all of our beef for a minimum of 21 days.
Our butchers remove the fat cap and all silver skin before rubbing the meat with bone marrow. We then tie the fat back to the loin for an incredible roasting joint.