Pork
Other pork items:
Which wine with pork?
“A fruity lighter red from the Loire, Beaujolais or Southern Hemisphere that have riper fruit. Or a rich fruity dry white like a Viognier or an Alsace.”
Local Suffolk free range pork. Naturally and outdoor reared.
Hung and matured for ten days on our premises; this enhances the flavour and tenderises the meat.
Only young gilt (female) pigs are used, which ensures the most tender, sweet, and succulent pork possible.
Whenever available we stock rare breed pork: Gloucester Old Spot, Berkshire, Saddle Back, and Large Black.
We source our pork from two farms, Dingley Dell, and Blythburgh, both located out towards the Suffolk coast. For their whole lives all our pigs spend all day outside in large fields with plenty of space to roam in – never cooped up.
Dingley Dell and Blythburgh pigs are Freedom Food RSPCA monitored. 
Food miles
The full distance Dingley Dell pork travels from its source to our shop:
| Farm: born | 4 miles → | Farm: reared | 53 miles → | Abattoir | 51 miles → | Wholesalers | 6 miles → | Our shop | Total: |
|---|---|---|---|---|---|---|---|---|---|
| Nr. Woodbridge, Suffolk | Nr. Woodbridge, Suffolk | Nr. Norwich, Norfolk | Elmswell, Suffolk | Walsham le Willows, Suffolk | 114 miles |
Dingley Dell Pork (see pics below)
Ashmoor Hall Farm, Campsea Ash, Woodbridge, Suffolk IP13 0PG.
Dingley Dell Pork is supplied to us by wholesalers Suffolk Meat Traders, Grove Lane, Elmswell, Suffolk IP30 9HN.
The full distance Blythburgh Free Range Pork pork travels from its source to our shop:
| Farm | 39 miles → | Abattoir | 53 miles → | Distribution | 8 miles → | Our shop | Total: |
|---|---|---|---|---|---|---|---|
| Nr. Southwald, Suffolk | Nr. Norwich, Norfolk | Haughley New Street, Suffolk | Walsham le Willows, Suffolk | 100 miles |
Blythburgh Free Range Pork
St Margarets Farm, Mells, Halesworth, Suffolk IP19 9DD.
Mark Hayward, owner of Dingley Dell Pork.
Five week old piglets being weaned on Dingley Dell’s farm.
Cuts and cooking methods
Pork loin
- Chops
- On the bone
- Boned and rolled
- Steaks
- Tenderloins
The loin provides the leanest and most tender cuts of pork. Tenderloins are long round strips of boneless lean tender meat with virtually no waste.
Cooking: Suitable for quick cooking, grill or fry.
Pork steaks
Flavoursome but less tender than some other cuts. Contains fair amount of fat, which keeps meat tender and moist while cooking.
Cooking: Slow grill or slow fry.
Pork leg
- Boned and rolled
Fresh leg meat is lean and makes an excellent roast. Both tasty and succulent. This cut is often made into hams.
Cooking: Roast.
Pork shoulder
- Boned and rolled
Well flavoured. Neck end is slightly fattier and cheaper.
Cooking: Roast, or cut into cubes for casseroles or pies.
Hand of pork
Very meaty joint of good flavour.
Cooking: Roast, or cut into cubes for casseroles or pies.
Breast of pork
Pork belly. Coarser texture. Has covering of rind.
Cooking: Roast, or braise.
Pork ribs
- For barbecue
- Marinaded
Rib bones with a thin covering of meat and fat.
Cooking: Barbecue, or grill.
Loose minced pork
Coarsely ground moderately lean pork.
Cooking: Use in pâtés, and all types of minced meat recipes.
Discounts on orders made in advance (for collection)
- 10% off orders over £100
- 9% off over £90
…
… - 5% off orders over £50
Telephone 01359 259225 (we’re currently closed opening hours), or contact us.