Pork
All About Pork
The Blackgate range is all British pork using Traditional British Pork breeds. Majority of the pigs being processed are Large Whites/Landrace cross with a % of Duroc as well. These are tried and practiced consistent Pork breeds. They are all from Farm assured farms and are proud to hold the RED tractor certification
Our butchers are always on hand to offer advice on what is the best cut for your needs.
Accreditations
Cuts of Pork
Popular Pork Cuts
Pork Loin
A lean and tender cut from the backside, consistent sizing and portion control makes it ideal for steak cuts or a joint.
Pork Shoulder
A triangular cut from the front leg of the pig. Higher fat content makes it better for a slow cook to get the best flavour.
Pork Belly & Ribs
A fatty, but incredibly tender cut of meat, the belly is delicious when slow-roasted. It’s also used to make streaky bacon.
Cut from the loin or ribs, these fatty but tender cut of meat are best after long slow roast or cook, to maximise the flavour. Loin is also used to make perfect streaky bacon.
Pork Leg
A tasty and succulent cut, legs are the preferred option for a slow roast. Can also be used for pork steaks, when butchered correctly, to provide a lean and tender serve.
If you need any further guidance on the Right cut for you and your business, drop us a note, we're more than happy to help!
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Local Branch Range
Ask your local butcher for the ranges available or if you have a special requirement,
our butchers can assist in sourcing where feasible.
