A fine pork chop deserves the finest accompaniments. Use a good brand of anchovy fillets to deliver a good savoury tone rather than an overpowering salinity.

This recipe is so rustic, almost Andalucian. It holds no punches and leaves nowhere to hide — unctuous pig cheek and soft, rich chickpeas in a big pot.

Cooking a whole piece of bacon with the smoky and brooding beans in this way creates something a little bit naughty that will keep you coming back for more.

Valentine Warner’s stout and ginger lacquered smoked pork cheek bun is a delicious and unique way to enjoy our smoked pork cheeks.

A roast dinner celebrating one of the best cuts of meat. Simple, unassuming, and delicious, especially when paired with a gratin of these unique root vegetables.

A delicious Italian-inspired way to enjoy dry-aged native-breed pork. Cut from the top end of the loin, with the rib bones left in for incredible flavour.

One of North Africa’s most popular condiments, Chermoula is traditionally used with fish but is excellent with meat too. This recipe illustrates how its fresh and bright flavours can bring the very best out of grilled meat – namely our renowned pork chops. We use slow-reared Tamworth and Middle White pigs that are immense, both in size and depth of flavour.

There are very few things better than a good pork chop. That’s a fact. Here are a few tips and a delicious anchovy dressing to help you do the chop justice.

Larb is the unofficial national dish of Laos. Refreshing, versatile, and unique in flavour, it translates to “minced meat salad”. Nick Molyviatis recipe, combines Swaledale’s minced pork with lime juice, fish sauce, fresh herbs, and toasted sticky rice to give the pork a crunchy texture and roasted fragrance.