Specially Selected Pork cuts. Select a cut:

Neck & Shoulder

Cut - Pork - Neck

Products: Joints, shoulder steaks, mince, sausages,diced (for casseroles).
Cooking methods: Roast, pot roast, pan fry, grill, bbq, stew, soup, broth.

The neck or collar as it is sometimes referred, produces delicious meat which should be slow cooked wherever possible to allow intramuscular fat to melt - keeping the meat moist and tender. Pork shoulder cuts are diverse and can be roasted, used for steaks, diced or minced. The shoulder cut alone contributes over 14% to the overall carcase volume.


Cut - Pork - Loin

Products: Joints, loin steaks, back bacon.
Cooking methods: Roast, pan fry, grill, bbq.

The loin delivers a number of roasting cuts with joints available both on and off the bone. Alternatively, the loin is used for deliciously lean chops and steaks - available with the rind on or off. The fillet (or tenderloin) of pork is the delicate, lean piece of meat which runs through the loin. Cured, the loin will give you Back Bacon.


Cut - Pork - Belly

Pork belly is an increasingly fashionable product to work with and offers versatile cuts for all standards of cooks. Ribs can be marinated in a delicious sauce, belly can be rolled, tied and oven-roasted or alternatively, sliced or cut into cubes. Cuts from the belly are fatty and as such offer great taste and beautifully tender meat. Alternatively, belly of pork is cured to make streaky bacon.

Products: Joints, steaks, mince, sausages, bacon, spare- ribs.
Cooking methods: Roast, pot roast, pan fry, grill, bbq.


Cut - Pork - Chump

Products: Joints, steaks.
Cooking methods: Roast, pot roast, pan fry, grill, bbq.

The chump end is positioned at the rear of the loin. Chump chops are more generous than those from the loin. They’re boneless, wider and leaner - running into the top of the leg.


Cut - Pork - Leg

Products: Joints, leg steaks, escallops, diced (for kebabs).
Cooking methods: Roast, pot roast, pan fry, grill, bbq.

A vast number of legs of pork go for curing to make hams. Those that don’t are dressed as fresh pork - cuts include leg steaks and roasting joints (which can be on the bone or boned, rolled and tied). The leg is a lean piece of meat so be careful not to dry it out when cooking. Legs contribute approximately 22% of the total pork carcase volume.


Cut - Pork - Shank

Products: Joints, mince.
Cooking methods: Roast, pot roast.

Pork shank is the lower part of the leg. It is usually prepared by pot-roasting or oven-roasting slowly to retain the meat’s tenderness. Shank is generally a cost efficient cut and can add something very different to your menu.

As one of the world’s favourite meats, pork has a special place in the heart of the keen cook. It’s extremely versatile and fantastic value for money. In recent years, it’s had a lot of attention from the celebrity chef culture.

Depending on the cut and level of fat cover, pork generally enjoys a lighter flavour – often ideal for the discerning family palate. Fresh pork is also a product which adopts very easily to a range of marinades and quick cooking techniques and is therefore very popular for Eastern cuisine.

Perhaps Britain's favourite, however, is a slow roasted loin of pork – complete with crispy crackling and apple sauce.

Don’t forget that pork is perfect for manufacturing a range of Britain’s best loved meat products including bacons, hams and sausages which can all carry the Specially Selected Pork quality assurance mark.