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Juicy and tender pork loin.

Prime pork ideal for roasting with its ample fat cover that makes for rich succulence, but with lean meat.

Cooking guide: Sit the pork in a shallow roasting tin and rub the skin with oil and a good amount of salt. Place the pork in the pre-heated oven at 180C/160C fan/gas 4 and continue to roast for 1hr 20 mins. Remove from the oven and leave to rest for 20 minutes, covered with foil or a couple of clean tea towels.


SERVES 4-5

A gorgeous Sunday Roast option that makes an equally gorgeous sandwich filling with any left overs you might have!
Juicy pork loin stuffed with our award winning sausage meat with apple and apricot.

Cooking guide: Remove from packaging. Preheat oven to 180°C, 160°C Fan, Gas Mark 4. Season well with salt and pepper. Place in a baking tray with a little water in the bottom and cook for approx. 2 hours.
Once cooked, allow the joint to stand for 10 mins prior to carving. To check if the joint is cooked to your liking, use a meat thermometer inserted into the centre of the joint, it should read 75-80°C.

INGREDIENTS: 77% Pork, Apple And Apricot Stuffing (Pork, Water, Bread Crumb (WHEAT, Rusk (WHEAT), Dried Apricots (SULPHITE), Sugar, Dried Apple (SULPHITE), Non-Hydrogenated Vegetable Fat, Salt, Herbs, Yeast Extract, Citric Acid, Cajun Glaze (Tomato, Garlic, Onion), Salt, Sugar, Flavouring (SOYA), Oregano, Basil, Savory, Modified Maize Starch, Mono Sodium Glutamate, Paprika, Pepper, Chillies, CELERY Seed), Ascorbic Acid.
For allergens see INGREDIENTS in CAPITALS.

One for the blackpudding lovers! Pork loin stuffed with a delicious swirl of rich blackpudding, spiked with sweet, smoky maple syrup.

Cooking guide: Remove from packaging. Preheat oven to 180°C, 160°C Fan, Gas Mark 4. Season well with salt and pepper. Place in a baking tray with a little water in the bottom and cook for approx. 2 hours.
Once cooked, allow the joint to stand for 10 mins prior to carving. To check if the joint is cooked to your liking, use a meat thermometer inserted into the centre of the joint, it should read 75-80°C.

INGREDIENTS: 65% Pork, 32% Black Pudding (Water, WHEAT FLOUR With Added Calcium, Iron, Niacin & Thiamin, OATMEAL, PEARL BARLEY, Dried Pork Blood, Pork Fat, Onion, Pork Rind, Salt, Mixed Herbs, WHEAT Starch, White Pepper, Yeast Extract, Raising Agent; Ammonium Hydrogen Carbonate), Maple Syrup, Cracked Black Pepper. For allergens see ingredients in CAPITALS.

Pork mince is a great budget ingredient to add to pasta, burgers and meatballs.

4 delicious pork burgers with juicy pieces of apple. A family tea time favourite, perfect for loading up with your favourite toppings at home!

Cooking Guide: Remove from packaging and place under pre-heated grill for 5 minutes on each side or until cooked through to 75c in the centre.

Ingredients: 89% Pork, Water, Rusk (WHEAT), WHEAT Flour (With Calcium, Iron, Niacin & Thiamine), Dried Apple (SULPHITE), Salt, Dried Onion (SULPHITE), Yeast Extract, Sugar, Herbs, Preservative E221 (SULPHITE), Stabilisers (Diphosphates E450), Acidity Regulator (Citric Acid), Hydrolysed Vegetable Protein (SOYA), Antioxidants (Ascorbic Acid, E301), Flavouring (SOYA), Natural Flavourings, Colour (Carmine).
For allergens see Ingredients in CAPITALS

These ribs are a slow cooking special with the bold flavours of the glaze complementing the rich and savoury pork which tenderises as it cooks. The on-the-bone pork ribs are ideal for barbecues.

Cooking guide: Line an oven tray with foil, place the ribs on the tray, roast uncovered, low and slow for 3-4 hours
Oven cook at approximately at 14O°C, 120°C Fan, Gas Mark 1
Halfway remove the foil and continue to cook. It is a long time but will make the meat super tender!
For the best results, put the ribs over a wire rack as opposed to on a baking sheet. Lifting the meat up allows the heat to circulate evenly.

Ingredients: Pork 75% Sugar, Maltodextrin, Dried Glucose Syrup, Rice Flour, Salt, Modified Starch (Maize), Dried Onion, Stabiliser (E415), Colours (Caramel E150a, Carmine, Paprika Extract, Beetroot Extract), Acidity Regulator (Citric Acid), Dried Garlic, Yeast Extract, Natural Flavourings.

For allergens see Ingredients in CAPITALS.

BBQ PORK STEAKS.

Cooking Guide: For grilling or barbecuing your pork steaks, simply:
Heat the grill to high heat, then reduce to a moderate heat
Cook the steaks for 6 to 7 minutes on each side, depending on the thickness of the steaks
Remove and allow the steaks to rest, then serve with your favourite accompaniments
Alternatively, if the weather permits, pop onto a prepared BBQ. The same cooking times apply, but make sure the internal temperature of the cooked steak reaches 75°C for 2 minutes using a meat thermometer.


Ingredients: 75% Pork, Sugar, Maltodextrin, Dried Glucose Syrup, Rice Flour, Salt, Colours (Caramel E150a, Paprika Extract), Acidity Regulator (Sodium Diacetate), Modified Starch (Maize), Dried Onion, Spices, Dried Tomato, Stabiliser (E415), Yeast Extract, Smoke Flavouring, Natural Flavourings.
For allergens see ingredients in CAPITALS

One for the sausage lovers! A handpicked selection of our favourite award winning sausages.

Contains: 4 x Cumberland Pinwheels - 6 x Pork & Leek Sausage - 6 x Pork & Apple Sausage - 6 x Cumberland and Blackpudding - 6 x Jalapeno - 6 x Chunky Pork

OUR CLASSIC PORK SAUSAGE MEAT, ENCASED IN FLAKY PUFF PASTRY.
Ingredients: Pork 65%, Water, Salt, Rusk (WHEAT), WHEAT Flour (With Calcium Carbonate, Iron, Niacin & Thiamin), Salt, Raising Agent (E503), Flavourings, Stabiliser (E451), Flavour Enhancers (E621, E631), Preservative (E221), Spices, Antioxidant (E300), Colour E120), Propylene Glycol (E1520), Spice Extract, Pastry; WHEAT Flour; (With Added Calcium Carbonate, Iron, Niacin, Thiamine), Margarine; (Contains Palm, Rapeseed Fats & Oils, Water, Salt), Water, Salt.
For Allergens see Ingredients in CAPITALS
Cooking guide: Remove from packaging, place on a non stick tray and brush with a little beaten egg. Place in a pre-heated oven at 180c for 25 - 30 minutes or until golden brown and cooked through.

12 Thin pork sausages. Our award winning classic pork sausage in a thinner skin. A mix our best quality cuts of pork and a perfectly balanced mix of seasonings make these a firm favourite amongst our younger customers!

Cooking guide: Remove from packaging and place under a pre-heated grill for 5 minutes each side or until a temperature of 75c is reached in the middle.

INGREDIENTS: Pork 68%, Water, Pinhead Rusk; (WHEAT Flour; (With Calcium, Iron, Niacin &Thiamine) Salt, Ammonium Bicarbonate E503ii), Salt, Rusk (WHEAT), WHEAT Flour (With Calcium Carbonate, Iron, Niacin & Thiamin), Salt, Raising Agent (E503), Flavourings, Stabiliser (E451), Flavour Enhancers (E621, E631), Preservative (E221), Spices, Antioxidant (E300), Colour E120), Propylene Glycol (E1520), Spice Extract, Rhostar; (WHEAT Flour (With Calcium, Iron, Niacin & Thiamine), Rusk (WHEAT), Starch (Potato), Salt.), Sausage Skin: (Bovine Collagen, Water, Glycerol, Hydrogenated Poly-1-Decene Oil, Calcium Acetate, Sodium Carboxymethyl Cellulose)

For allergens see ingredients in CAPITALS