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Pork

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Pork

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  • Woodland Porchetta 3kg

    We now have two fantastic suppliers of Woodland pork available. Farmed here in Yorkshire in both the Vale and the Dales, our suppliers take advantage of the variable terrain of this fine county. The pork is some of the tastiest free range pork available and is perfect when rolled and made into a Woodland Porchetta.

    Porchetta is famed across Italy, with different regions favouring different flavourings. It is so cherished it has its own festival with chefs competing to make the best Porchetta.

    At R&J we have gone with a traditional flavouring as picked by our head Butcher. It is closer to the Abruzzo region flavourings as we have added fennel, rosemary and garlic.

    Our Recommended Cooking Instructions:

    This amazing joint can be barbecued or cooked in the oven. It is great for large gatherings, as all you need to provide is some good bread rolls to pack the Porchetta into. It is also great as a Sunday Roast, just make sure you save some for those essential Woodland Porchetta sandwiches the next day!

    The weight range is 2.8 – 3.4 kg

    Try Next …Beef Wellington for Two.

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    £50.00 Add to cart
  • Woodland Porchetta 1.5 kg

    Due to popular demand, we have reduced the size of our new Woodland Porchetta. This 1.5 kg version would be perfect for a family of 4 with some vital leftovers.

    We now have two fantastic suppliers of Woodland pork available. Farmed here in Yorkshire in both the Vale and the Dales, our suppliers take advantage of the variable terrain of this fine county. The pork is some of the tastiest free range pork available and is perfect when rolled and made into a Woodland Porchetta.

    Porchetta is famed across Italy, with different regions favouring different flavourings. It is so cherished it has its own festival with chefs competing to make the best Porchetta.

    At R&J we have gone with a traditional flavouring as picked by our head Butcher. It is closer to the Abruzzo region flavourings as we have added fennel, rosemary and garlic.

    Our Recommended Cooking Instructions:

    This amazing joint can be barbecued or cooked in the oven. It is great for large gatherings, as all you need to provide is some good bread rolls to pack the Porchetta into. It is also great as a Sunday Roast, just make sure you save some for those essential Woodland Porchetta sandwiches the next day!

    Weight range is 1.3 – 1.7kg pictured is the large porchetta!

    Try Next …our Lamb Arrosticini

    Join our community on Instagram. Give us a follow @randjyorkshiresfinest

     

     

    £25.00 Add to cart
  • Pork Belly Squares

    We have some delightful pork belly squares available for you to cook at home.

    The belly squares still contain the bone, adding to the flavour. Slowly cook for best results and crackling.

    Sold in two’s.

    Average pack weight 560-640g

    £7.50 Add to cart
  • Pork Shoulder

    A fantastic roast for your Sunday.

    We use delicious Woodland free-range pork that helps produce a wonderful crackling and exceptional flavour.

    Average weight 1.8-2kg

    Our Recommended Cooking Instructions:
    • Preheat the oven to 220C/425F/Gas 7,
    • Cook for half an hour, or until the crackling is crisp and golden-brown.
    • Turn the oven down to 180C/350F/Gas 4. Cook for 30 minutes per half kilo, or until the pork is cooked through (the juices will run clear when pierced with a knife.
    • Rest covered in foil for 15-20 minutes

    Try Next … Our Woodland Porchetta

    Join our community on Instagram. Give us a follow @randjyorkshiresfinest

     

    £15.00 Add to cart
  • Pork Tomahawk Steaks (Pack of 2)

    “This cut of pork is an absolute treat!! “

    The Pork Tomahawk Steak is a pork loin chop with some of the rich and succulent belly left on.

    Sold with the rind on to retain the juiciness during cooking.

    A stunning pork cut.

    Pack weight ranges between 830- 970g.

    Our Recommended Cooking Instructions:
    Our Pork Tomahawk can be grilled or pan fried on a medium heat for 20-25mins. Leave the rind on during cooking will keep the cut juicy and moist.

    Allow to rest for 5mins before serving.

    £14.00 Add to cart
  • Pork Cutlets

    Yorkshire’s Finest 10oz Pork Cutlets (Pack of 2)

    Yorkshire’s Finest 10oz Pork Cutlets come from the upper section of the saddle of pork.

    This delicious piece of pork loin is nestled on an individual french trimmed rib bone. Pork Cutlets, in short, are great with some big flavourings and marinades however they are lovely just with some salt and pepper.

    The Pork Cutlets come from our woodland pork. The pigs are native breeds including Saddlebacks and Gloucester Old Spot, that spend their free-range lives foraging in Yorkshire Woodlands. We only select the very best gilts and when ready we dry age our pork for around 7 days in a special pork dry ageing fridge. This process helps intensify the flavour whilst developing an incredible crackling.

    Pack weight to range between 540-580g – 10oz cutlets

    Our Recommended Cooking Instructions:
    • Firstly bring the Pork Cutlets to room temperature
    • Heat up a heavy-based pan
    • Using tongs place the fat side onto the pan to begin rendering down the fat
    • Subsequently, sear each side of the cutlet for 1-2 minutes till browned
    • Put into a very hot oven for 5 minutes to get some crackling.
    • Rest for 2 minutes

    Try next… Our delicious Pork Belly Squares

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

     

    £8.00 Add to cart
  • Pork T-bone Chops

    Pork T-bone Chops (Pack of 2)

    Pork T-bone Chops are a proper, honest, mid-week pleaser that will remind you why chops are so delicious & great.

    Our pork is woodland pork. The pigs are native breeds including saddlebacks and Gloucester Old Spot that spend their free-range lives foraging in Yorkshire Woodlands.

    The 10oz Pork T-bone Chops are taken from our woodland pork. The pigs are native breeds including Saddlebacks and Gloucester Old Spot, that spend their free-range lives foraging in Yorkshire Woodlands. We only select the very best gilts and when ready we dry age our pork for around 7 days in a special pork dry ageing fridge. This process helps intensify the flavour whilst developing an incredible crackling.t.

    Weight to range between 540-580g or 10oz per Chop

    Our Recommended Cooking Instructions:
    • Preheat your oven to 200 and season well with salt.
    • Use a medium-hot cast iron pan. Balance the chops fat side down so that the meat doesn’t start to cook whilst you render down the fat.
    • Once rendered down (12+ minutes) turn up the heat to create some crackling, before cooking the meat for 1-2 minutes per side creating a lovely crust.
    • Place in the oven for 4 minutes before resting for 10 minutes
    • Enjoy.

    Try next… Our delicious Pork Shoulder

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    ⭐⭐⭐⭐⭐- John M

    Beautiful meat. So much nicer than supermarket packs

    £8.00 Add to cart
  • Boneless Belly Pork

    1.6kg Yorkshire’s Finest Belly Pork – Boneless (Pack of 1)

    Yorkshire’s Finest Boneless Belly Pork offers you a wonderful chance to cook with big delicious flavours.

    Many think pork belly is the ultimate comfort food. Contrasting crispy crackling and oozing, juicy meat which makes you just want to pick it up and eat it with your hands. Long slow cooking followed by a blast of high heat at the end will provide delicious belly pork and excellent crackling. We have removed the bones enabling a cut that is super versatile.

    Our Boneless Belly Pork is taken from our woodland pork. The pigs are native breeds including Saddlebacks and Gloucester Old Spot, that spend their free-range lives foraging in Yorkshire Woodlands. We only select the very best gilts and when ready we dry age our pork for around 7 days in a special pork dry ageing fridge. This process helps intensify the flavour whilst developing an incredible crackling.

    Pack weight to range between 1.5-1.8kg

    Our Recommended Cooking Instructions:
    • Pre heat the oven to 180c. For the best slow roasted Boneless Belly Pork lay the meat skin side up on a rack and a roasting tin.
    • Drizzle with olive oil and rub with sea salt. Cook for 2.5hrs, taking the time to baste the crackling every 20mins.
    • Remove from the oven and rest for 20mins.

    Try next… Love Pork Belly, try our Pork Belly Squares

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    ⭐⭐⭐⭐⭐- Steven H

    Fabulous, I sous vide this for 10 hours though 8 hours may of been enough. Fat melted away. Pressed in the fridge between 2 baking trays with 6 heavy plates on top. Sliced into batons coloured in frying pan on all sides and served with homemade Sichuan ketchup and a few vegs and Hasselback potatoes, fab.

     

    £18.00 Add to cart
  • Porchetta Roll (1.5kg)

    Fabulous Italian inspired centre piece with our very own Yorkshire twist. Rolled pork belly stuffed with pork, herb, apple and apricot sausage meat.

    The outside will produce the ultimate crackling and the stuffing will keep the pork meat beautifully tender.

    Contains the following – Gluten and Sulphites

    Our Recommended Cooking Instructions:
    Allow to come to room temperature. Roast at 180c for 120mins, turning halfway. Increase the oven temperature to 230c and roast for a further 20mins. Rest for at least 30mins, carve and enjoy.

    £25.00 Add to cart
  • Pork Tenderloin Fillet

    Yorkshire’s Finest Pork Tenderloin Fillet (Pack of 1)

    Pork Tenderloin Fillet is a great option for people wanting a delicious & lean pork roast.

    Our Butchers seam out the Tenderloin from the inside of the loin. These delicate, tender fillets offer so much versatility; escallops, stir fry or medallions.

    The tenderloins are taken from our woodland pork. The pigs are native breeds including Saddlebacks and Gloucester Old Spot, that spend their free-range lives foraging in Yorkshire Woodlands. We only select the very best gilts and when ready we dry age our pork for around 7 days in a special pork dry ageing fridge. This process helps intensify the flavour whilst developing a wonderfully delicate texture.

    Pack weight to range between 450-500g

    Our Recommended Cooking Instructions:
    • Bring Pork Tenderloin Fillet to room temperature
    • Preheat your oven to 200c
    • Pat dry your loin and then season with a rub or just salt, pepper and some herbs
    • Sear all the sides of the loin in a hot pan using some bacon fat or goose duck fat to prevent sticking.
    • Place into the oven on top of a trivet of vegetables
    • Roast for 20 minutes or until the loin has reached an internal temperature of 68-70c
    • Rest for 10 minutes and then slice and serve

    Try next… Our delicious Pork T-bone Chops

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    £8.50 Add to cart
  • Pork Rib Eye Steaks

    Pork Rib Eye Steaks (Pack of 2)

    Yorkshire’s Finest Pork Rib Eye Steaks are a perfect option for those of you who love pork but do not enjoy it on the bone.

    Pork Rib Eye Steaks‘ are found in the shoulder of the pig and through clever butchery, they are exposed ready to be enjoyed. The rib-eye steak has a lovely amount of marbling that keeps the steak moist and packed full of flavour.

    Our Steaks are from our woodland pork. The pigs are native breeds including Saddlebacks and Gloucester Old Spot, that spend their free-range lives foraging in Yorkshire Woodlands. We only select the very best gilts and when ready we dry age our pork for around 7 days in a special pork dry ageing fridge. This process helps intensify the flavour whilst developing an incredible crackling.

    Pack weight to range between 430-470g – 8oz Steaks

    Our Recommended Cooking Instructions:
    • Season the Rib Eyes with salt and pepper
    • Grill or pan-fry on medium heat for 8-10 mins per side
    • Allow to rest for 5mins and enjoy.

    Try next… Our delicious small Woodland Porchetta

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    ⭐⭐⭐⭐⭐- Susan W

    Pork steaks can be so dry, but these are succulent, tender and so delicious

    £7.00 Add to cart
  • Meaty Pork Spare Ribs

    Meaty Pork Spare Ribs (Pack of 4)

    Yorkshire’s Finest Meaty Pork Spare Ribs make a delicious barbecue treat.

    Our skilled butchers create these ribs taking them from the pig’s belly. The rind is removed, subsequently making them ready for any marinade or rub you fancy.

    Our Meaty Pork Spare Ribs are taken from our woodland pork. The pigs are native breeds including Saddlebacks and Gloucester Old Spot, that spend their free-range lives foraging in Yorkshire Woodlands. We only select the very best gilts and when ready we dry age our pork for around 7 days in a special pork dry ageing fridge. This process helps intensify the flavour whilst developing an incredible texture

    Pack weight to range between 1.2-1.4kg

    Our Recommended Cooking Instructions:
    • Marinate your spare ribs in a dry or wet rub and leave to marinate overnight
    • Bring out of the fridge 1-hour pre-cooking.
    • Warm-up your oven (or cook on indirect barbecue heat at) 160c and slowly cook your spare ribs for 1-1.5 hours. Baste with juices every 20 mins.
    • Turn up the heat on the Barbecue and cook till browned
    • Enjoy

    Try next…  Enjoy Pork Belly then you should certainly try our whole belly pork!

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    £12.00 Add to cart

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