Pork Loin Steaks
Notes from the kitchen Grilled, pan-fried or cooked on the BBQ, we love the versatility of this classic cut. So easy to cook and perfect served with wholegrain mustard. Pack size : 2 steaks, 350g (approx)
We mince our pork only from premium cuts of our Gloucester Old Spot meat. Notes from the kitchen Traditionally used to make meatballs but also perfect for a pork lasagne, or a ragu. Weight : 330g
Notes from the kitchen Season the skin well with salt and start by cooking it slowly and then with 30 minutes left to go, whack the heat up to crisp-up the skin. We love our roasted pork belly served with...
Produced from our very own Gloucester Old Spot pigs, pork tenderloin is also known as pork fillet. Notes from the kitchen Perfect for a quick and easy dinner, seasoned with lots of salt and pepper and seared in cold pressed...
Pork Tenderloin Wrapped in Streaky Bacon
A Hill House Farm pork tenderloin (pork fillet) wrapped in our dry-cured unsmoked streaky bacon. Notes from the kitchen Perfect for a quick and easy dinner, just season with pepper and seared in cold pressed English rapeseed oil, before whacking...
Boned & Rolled Leg of Pork
Notes from the kitchen This is a larger joint, perfect if you're cooking for a crowd. Season the skin with coarse sea salt, pepper and cold pressed English rapeseed oil. Cook at medium heat and our top tip is to...
Gloucester Old Spot Pork Box
All our pork is 100% Gloucester Old Spot Free Range Pork, reared outdoors at Hill House Farm. Our half pig boxes were where we started several years ago, selling them to friends locally, they're hugely popular and great for freezing,...
French Trimmed Loin of Pork
Loin of pork on the bone Notes from the kitchen If you want to impress your dinner guests, this cut will do just that. Season simply with plenty of salt and oil on the skin. The intertwined racks roast well...
Spare Rib Roast
Notes from the kitchen The ideal cut for a slow roast, or well-seasoned with a rub, cooked overnight for a perfect pulled pork. We like ours served in sourdough roll with classic slaw. Available sizes : 1.5kg & 2.5kg (approx)...
Notes from the kitchen The key to cooking pork cheeks well, is to braise them long and slow on a very low heat with some pork stock. We like to eat ours with mixed grains or pearl barley and some...
Loin of Pork Boned & Rolled
This is your classic pork roasting joint, produced from our very own Gloucester Old Spot pigs and cut from the back to ensure a full pork flavour. Notes from the kitchen Before roasting we rub the skin with plenty of...