The Traditional Cuts
Here are the traditional cuts of pork. Please ask our butchers for more advice on cooking tips and different cuts of meat, we are always happy to answer any questions…
We bone out this cut and dice it for stewing or roll it into a roasting joint. We also use this cut to make our own sausages.
We cut the fillet into steaks for pan frying or leave it whole. This is known as the ‘tenderloin’.
We cut the loin into individual chops or leave it whole for roasting.
We bone out this cut and slice it into steaks for grilling or frying.
We bone out this cut and thinly slice it to make ‘escalopes’ for pan frying or leave it whole for roasting.
This cut is delicious when it is slow roasted.
One of our favourite pork recipes
Millins Mustard Pork Chops
Fry your seasoned pork chops. Once they are done, leave them to rest, drain away the fat from the pan and add some Marsala. Return the pan to the heat and let the alcohol burn off. At a low simmer add some double cream and a spoonful or two or your favourite mustard and some extra black pepper. Spoon the sauce over the chops and sprinkle with parsley. Delicious with some steamed greens and mashed potato…