Meat Poultry Pork For Sale In United Kingdom

As the name of this delicious, popular mini-roast implies, it is a very tender cut. It cooks easily and quickly, so the best methods are the fast ones: pan-frying, grilling, sauteing, broiling, and quick roasting.

It cooks easily and quickly, so the best methods are the fast ones: pan-frying, grilling, sauteing, broiling and quick roasting. The lean tenderloin also picks up flavors from tangy marinades and spicy rubs.

Its flavor is very mild, so it is perfect for carrying the taste of curries, spice rubs and other powerhouse seasonings. It takes beautifully to low, slow roasting. A lean, super-tender cut of pork with beautiful fine-grained texture.

This lean, economical cut is ideal for roasting, and its mild flavor makes it a delicious partner to the sweet, caramelized flavors of baked apples, fruit-nut stuffings, and molasses-style glazes.

A super-tender cut of pork with a mild flavor and beautifully smooth, fine-grained texture. This roast goes well with just about any seasoning or marinade you put on it. It takes beautifully to simple roasting.

Its flavor is very mild, making it perfect for carrying the taste of curries, spice rubs and other powerhouse seasonings. It takes beautifully to low, slow roasting. A lean, super-tender cut of pork with beautiful fine-grained texture.

It cooks easily and quickly, so the best methods are the fast ones: pan-frying, grilling, sauteing, broiling, and quick roasting. The lean tenderloin also picks up flavors from tangy marinades and spicy rubs.

A super-tender cut of pork with a mild flavor and beautifully smooth, fine-grained texture. This roast goes well with just about any seasoning or marinade you put on it. It takes beautifully to simple roasting.

Thanks to their big texture and richness, these cuts are perfect for braising, which brings out their fullest flavor and a pleasant chewiness. Stew them with sliced apples and cinnamon or spiced sauerkraut for a classic old-world dish, or try them slow-cooked...

Baby backs are more tender than spareribs, and since they're smaller, they cook faster. They are also especially luscious after a long, slow session of smoking. These succulent little cuts are ideal if you want ribs in a hurry.

These plump links of pork sausage are juicy and chock-full of savory flavor. Great with grilled onions and peppers or sliced into a sauce, we love to grill sweet Italian sausage and serve with creamy, mild mashed potatoes and braised lentils for a traditional...

Because of their laid-back flavor, these butterflied cutlets are great with just about any sauce or seasoning — herby, sweet, or spicy — or with plain old salt and pepper. Try stuffing with savory bread crumbs and wild mushrooms, then baking.

This juicy, savory roast is ideal when slow-cooked braising and stewing really brings out its tantalizing flavor. This is a wonderful cut both for flavor and economy.This boneless pork shoulder roast arrives with its skin on.

(from Gianelli Sausage)These sausages go great with grilled onions and peppers or sliced into a sauce. We love to grill sweet Italian sausage and serve with creamy, mild mashed potatoes and braised lentils for a traditional northern Italian meal.

The rich and savory sirloin has all the juiciness and flavor that make a great all-round roast. It takes well to marinating or spice rubs before cooking. The fat slowly melts into the meat, making it mouthwateringly moist.

This fully cooked item is easy to prepare, simply warm and serve. (from Leidy's Nature's Tradition) We take great care in animal handling and nutrition. Our feed is All Natural, Vegetarian Grain with No Animal By-Products.

A succulent cut from the center of the loin. They're fine-grained and supremely tender, with a mild, fresh flavor. Because of their laid-back flavor, they're good with just about any sauce or seasoning — herby, sweet, or spicy — or with plain old salt...

Somehow they always seem to get eaten. Slow cooking brings out the maximum flavor. We figure a pound of ribs per person. The meat has enough taste to take on the power of any seasoning.

(from Gianelli Sausage)This milder sausage meat makes a knockout sandwich with grilled bell peppers and onions, and is the soul of a lasagna, stuffing or frittata. Or, crumble into your eggs for a zesty breakfast!

We embrace transparency on every package because we believe that the farmers deserve the credit and you deserve to know. Grill or pan-fry these spicy, juicy links, then stuff in crusty French bread with a mountain of roasted peppers and melted provolone...

We believe sausage was invented to make waking up easier — why else would fresh pork sausage crisping in a sizzling pan smell so good? This local breakfast sausage comes in long, thin links full of succulent, slightly sweet flavor, making them the perfect...

Our thick, meaty, pork ribs are reminiscent of broad pork chops — minus the bone. They come from the section of the loin closest to the pig's shoulder, which assures plenty of juicy flavor, and since we cut them boneless, you'll maximize your portion...

Super-tender, with a silky-smooth texture, this roast is both delicious and economical. We leave the bone in for even more sweet pork flavor. Although it's called a roast, this juicy, delicious cut is also great for braising and stewing, where slow cooking...

A succulent cut from the center of the loin. They're fine-grained and supremely tender, with a mild flavor. Because of their laid-back flavor, they're good with just about any sauce or seasoning — herby, sweet or spicy — or with plain old salt and pepper.

Our butchers slice this loin roast into 1 1/4-inch boneless chops for your convenience, then pack them all up into a convenient bundle that you can either freeze or portion as you like.

Tender 1-inch cubes all ready to slip onto skewers along with peppers and onions, and then under the broiler or onto the grill. They're cut from the juicy and flavorful shoulder. We guarantee folks will come back for seconds.

Savory 1-inch cubes of pork stew meat, with just enough fat and texture to keep them tender and juicy as they stew and develop layers of flavor. They come from the hog's flavorful shoulder.