Cured boneless leg of pork. Ideal for making ham. For best results, soak overnight, change the water, bring to the boil, and simmer until cooked. Remove the skin, add honey and star anise and bake.
Taken from the prime cut of the convertor gammon. Ideal for making ham. For best results, soak overnight, change the water, bring to the boil, and simmer until cooked. Remove the skin, add honey and star anise and bake.
Prepared from the horseshoe gammon. All skin will be removed. The steak can either be cut into a round “horseshoe” shape or into a “half noon” or “D-cut” shape.
Prepared for the bacon loin. Each rasher will be sliced to a 4mm thickness.
Each 2.27kg pack contains 48-52 rashes and each rash is 4mm thick.
Available smoked and unsmoked
The remaining portion of the middle after removing the back as described in code 705.(taken from M.B.G. 4th edition)
Prepared from the bacon loin. Bacon chops make a great alternative to a pork boneless steak. Each chop can be cut to a variety of different sizes ranging from 112g to 226g. Full of flavor.
