Pork

Our pork is locally produced and is from stock that are crosses of traditional old English breeds of pig. They are weaned at about eight weeks of age and are allowed to grow on at their own rate. They are reared as naturally as possible, fed on locally grown cereal crops and housed in sties with deep straw beds and outside runs.

You can't beat a nice roast leg of pork with crunchy crackling and come and try some seasoned pudding to go with it (a secret recipe exclusive to Brookfield Farm).

Choosing Good Pork

The colour of pork should be velvety mid-pink and the fat should be firm and white with skin that is dry and silky.

Pork Cuts

Move your mouse pointer over an area of the picture below or over one of the cut names shown in bold to display a picture of the cut.

1. Shoulder, rolled spare rib roast, spare rib roast: Not to be confused with racks of spare ribs, this cut of pork is from the shoulder of the pig and is a prime roasting joint. The shoulder itself is excellent for slow roasting.
2. Picnic ham: This is the source of the ham slices used in so many dishes.
3. Hock: Ideal for a small Summer roast.
4. Rack of pork, loin chop, tenderloin, escalope, chump chop: The loin can be cut into chops for grilling or roasting, left as a joint or boned, stuffed and rolled to make a tasty joint. The tenderloin is the fillet of delicate meat that runs along the other side of the loin from the ribs (the pork equivalent of fillet steak). It is very tender but dries out if over cooked.
5. Thick end, rack of spare ribs, rolled belly: The thick end is nice either whole or cut into slices and roasted. The ribs can be left as a rack or singly they are great marinated and then barbecued or baked, basting with the glaze while cooking so they become well coated.
6. Leg/ham, rolled leg: Bone-in or boneless a good roasting joint or can be cut into leg steaks.