Products

Our pork cuts

La carne de cordero es un manjar en todas las estaciones, desde los deliciosos guisos de invierno hasta las parrilladas de verano; podemos consumirla y disfrutar de ella durante todo el año. En The British Butcher somos muy conscientes de que la calidad y el sabor de la carne de cordero varía según su zona, o el pasto con el que se alimenta. Las diferentes razas, procedencia incluso la edad del sacrificio son valores determinantes a la hora de cocinar y saborear un buen cordero.

En The British Butcher trabajamos desde hace años con productores de confianza que garantizan la trazabilidad del producto. A continuación le ofrecemos algunas variedades de productos, y cortes para el cordero.


Pork cuts

Rind on pork chops
Spare Rib chops
Pork belly
Rack of Ribs
Gammon Steaks
Gammon joint
Roasting joints with crakling
Boned leg of pork
Boned shoulder
Loin of Pork

Rind on pork chops

These delicious Rind On Pork Loin Chops come on the bone with crackling that crisps to give amazing flavour.

Spare Ribs Chops

Spare ribs make a lot of people think of american style barbecuing. Once cooked to the right specification these are sure to be mouthwatering, melt in the mouth ribs.

Pork belly

Belly pork has bags of flavour and is a relatively cheap cut of meat. An absolute classic in British and international cuisine, this cut of meat speaks for itself once cooked. Either in slices or as a joint.

Rack of ribs

Tender and meat rib, Baby Back Ribs are a versatile cut, well suited to slow cooks, as well as marinating and popping under the grill or on the barbecue.

Gammon Steaks

Tender and juicy, our gammon steaks are a quick and easy meal. Gammon Steaks are cut from cured pork legs creating a tender, flavourful and succulent steak.

Gammon joint

Our whole gammons boast the rich flavour and irresistible close texture characteristic of our pork. Cut from the hind leg of the pig, gammon is cured in brine while it is still attached to a side of pork.

Roasting joints with crakling

Our pork roasting joints boast succulent meat, with deep, robust flavour well suited to slow roasting, and on some cuts, plenty of crackling.

Boned leg of pork

It taste sweet and have a soft succulent texture.  The leg joint has less fat than the shoulder joint, so you need the best pork to ensure that the roast doesn’t dry out.

Boned shoulder

The ideal larger, slow cook joint for a gathering of friends or family. A good balance of internal and external fat self bastes the joint as it slowly cooks preventing it from drying out

Loin of pork

The Pork Loin offers lean character, but with fat cover and rich, juicy flavours. As such, they’re ideal for easy mid week meals