Our pork is sourced from well-cared-for pigs raised on pasture and natural diets, producing succulent, flavorful cuts with excellent marbling. Carefully handled to preserve tenderness and taste across a variety of cuts, from chops to roasting joints.
Iberian pigs are found only in the Iberian Peninsula in both Spain and Portugal. They are very old pigs, tracing back to over 12,000 years ago.
Iberico Rack
A pork rack roast, also known as a rack of pork, is a premium cut of meat taken from the loin, with the ribs left intact.
Pork Rack Roast
Our pork belly ('poitrine de porc' ou 'lard frais') comes expertly cleaned and de-boned with the skin on, to add that extra flavour and ensure you have some delicious crackling.
Pork Belly
Also known as pork tenderloin ('filet pur' ou 'filet mignon' de porc), it's a long thin cut of pork with almost no fat and extremely tender.
Pork Fillet free range from the Ardennes
Pork loin ('carré de porc' ou 'longe de porc') is a boneless pork joint, ideal for any sort of roasting dish.
Pork Loin Roast
Pork spriangue, a juicy cut taken from the neck of the pork. The meat is cut through with fat so this roast will not dry out, it can be roasted the traditional way or slow roast like pork shoulder for pulled pork.
Pork Spiringue
