The pig has long played a very large part in the British diet. Every part of it can be consumed; Even the skin can be used for crisp crunchy crackling, and the fat rendered down into pork dripping. Like the lamb, pork comes from the young animal so the meat is tender with a wide choice of quality cuts available.

Leg – This is the most popular roasting joint, usually boned and rolled and is best scored for providing crunchy crackling.

Chump – A really meaty steak with great flavour and texture.

Loin – Provides the bone-in chops as well as joints which can be bone-in or boneless and are often stuffed and rolled. The chops are ideal for pan roasting or grilling.

Tenderloin – A long, thin, tender muscle normally cooked whole, or cut into steaks and pan fried. Shoulder – Usually cut into two pieces, the shoulder blade and the foreleg. The shoulder blade is boned and then rolled and sold as joints with a succulent rich flavour.

Fore Leg -The fore leg may be cut into cubes for casseroles or kebabs, but at Arrow Farm the fore leg provides the lean meat for many varieties of our popular specialty sausages made here on the premises.

Belly – A very versatile cut of meat that is often under estimated, with an incredibly sweet flavour. It can be boned, rolled and stuffed as a joint, sliced and grilled, or makes ideal ribs for barbeque's.

Hock – Requires a longer cooking period, and is suitable for use in soups, stews and braised dishes where it adds richness and flavour.