A beef classic, we believe the pork equivalent is every bit as good. With generous marbling, this is an excellent cut for quick searing or barbecuing, although it makes an equally delicious braising cut, the luscious meat holding its shape when tender - think of onions, apples and cider with a dollop of rich crème fraîche and grain mustard to finish.
We use Middle White and Tamworth pigs reared outside at their own pace, dry-aged in house as we believe this results in the very best pork possible, world-class in our opinion.
