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.

Roast pork rack with fennel, coriander and lemon, with crisp crackling, juicy meat and a simple pan sauce.

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.

A rich and savoury pork chop recipe with anchovy, garlic and rosemary dressing. Includes tips for perfect crackling and a juicy, pan-roasted finish.

Cook a delicious pork larb recipe, a classic Thai dish with minced pork, fresh herbs, toasted rice powder, and a tangy lime dressing. Perfect for a spicy, balanced meal with authentic flavours.