Select a joint
Gammon joints are usually made up from shoulder or leg meat, which has lower levels of fat running through it.
Pork loin is generally free of gristle or external fat, and is sold as either a whole joint, or cut into medallions.
Ideal roasting joint, low in fat so be careful not to overcook them as they can turn dry.
Ribs are a good value and versatile cut.
Pork Belly (Strips or Joints)
Pork belly is a fatty but flavourful cut of pork, and becomes sticky and chewy when slow-cooked.
There are three main bacon products: back bacon, streaky bacon and bacon lardons.
Plan your portions
What type of cut?
How many serves?
The meat quantity is 0.000kg