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Butchers Choice
 
Here you'll find all the information you need on the four most popular meat proteins available to buy at Tesco. You'll also find inspiration to help you try out new recipes with a great selection of meat, which is perfect for the whole family

Select a joint

Leg ham

Gammon joints are usually made up from shoulder or leg meat, which has lower levels of fat running through it.

leg

Further pork joint information

Great for a Sunday roast. Gammon joints are best cooked slowly and carefully. Trim excess fat before cooking, but do leave some of it on, to add flavour. Gammon steaks sliced or diced work well in soups and stir fry.

Ways to cook

  • stove top
  • oven
  • pan fry

Cooking guide

When cooking gammon, always read the instructions on the label and follow cooking times carefully. When roasting a gammon joint, it's important that it is cooked thoroughly so that there is no raw meat. Cooking times are always calculated by weight, so if stuffing the joint, weigh it before cooking.

Loin

Pork loin is generally free of gristle or external fat, and is sold as either a whole joint, or cut into medallions.

loin

Further pork joint information

Medallions can be pan-fried, while the joint is roasted. A traditional favourite, pork medallions are a well-flavoured, tender and good value cut. Try them with apple sauce, a traditional accompaniment to pork. Back bacon is taken from the pork loin and is one of the most popular cuts.

Ways to cook

  • bbq
  • stove top
  • oven

Cooking guide

When cooking pork, always read the instructions on the label and follow cooking times carefully. When the cooking time is up, pierce the thickest part of the joint. If there is no pinkness remaining the joint is cooked. Cooking times are always calculated by weight, so if stuffing the joint, weigh it before cooking.

Shoulder

Ideal roasting joint, low in fat so be careful not to overcook them as they can turn dry.

shoulder

Further pork joint information

Ideal roasting joint, low in fat so be careful not to overcook them as they can turn dry.

Ways to cook

  • stove top
  • oven

Cooking guide

When cooking pork, always read the instructions on the label and follow cooking times carefully. When the cooking time is up, pierce the thickest part of the joint. If there is no pinkness remaining the joint is cooked. Cooking times are always calculated by weight, so if stuffing the joint, weigh it before cooking.

Ribs

Ribs are a good value and versatile cut.

ribs

Further pork joint information

Pork ribs are great as starters or as a main especially when marinated and cooked in sweet and sour sauce. Try it roasted with a sticky barbecue sauce, nibbling the tender meat from the bones. Serve with crusty bread and salad.

Ways to cook

  • bbq
  • oven

Cooking guide

When cooking pork, always read the instructions on the label and follow cooking times carefully. When the cooking time is up, pierce the thickest part of the joint. If there is no pinkness remaining the joint is cooked. Cooking times are always calculated by weight, so if stuffing the joint, weigh it before cooking.

Pork Belly (Strips or Joints)

Pork belly is a fatty but flavourful cut of pork, and becomes sticky and chewy when slow-cooked.

belly

Further pork joint information

Roast the pork joint slowly for 3-4 hours with a sea salt and black pepper rub, or dice and add to a casserole, serving with mashed potatoes. Try pork belly strips grilled or barbequed, flavoured with Chinese five spice seasoning.

Ways to cook

  • bbq
  • stove top
  • oven

Cooking guide

When cooking pork, always read the instructions on the label and follow cooking times carefully. When the cooking time is up, pierce the thickest part of the joint. If there is no pinkness remaining the joint is cooked. Cooking times are always calculated by weight, so if stuffing the joint, weigh it before cooking.

Bacon

There are three main bacon products: back bacon, streaky bacon and bacon lardons.

bacon

Further pork joint information

Back bacon is taken from the pork loin and is one of the most popular cuts. Streaky bacon comes from the belly of the pig and has streaks of internal fat running along it. Lardons are cubes of meat, taken from the belly of the pig. Bacon is quick and simple to cook, adds flavour to everyday dishes and makes a great sandwich.

Ways to cook

  • bbq
  • pan fry

Cooking guide

When cooking bacon, always read the instructions on the label and follow cooking times carefully.

Plan your portions

  • Beef
    Lamb
    Pork
    Chicken
  • What type of cut?

  • How many serves?

  • The meat quantity is 0.000kg

The portion sizes are based on nutritional guidelines. You may want to decrease or increase based on your appetite.
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