Hand-Selected Diced Pork

Cut from prime, slow-maturing cuts with just the right balance of lean meat and delicate marbling, our diced pork transforms into meltingly tender morsels when braised low and slow. Naturally lean and protein-rich, it absorbs rich stocks and aromatics effortlessly.

Butcher’s Cooking Tips

• Get a hard sear: Pat the meat dry with kitchen paper before hitting a hot cast-iron pot with a splash of oil. Brown in small batches to build deep, caramelised crusts without steaming the meat.

• Deglaze for flavour: Lift all those sticky, golden bits off the bottom of the pan with a dry cider, dry white wine, or a splash of chicken stock.

• Low and slow: Drop the oven heat to 140°C–150°C and let it gently braise with a tight lid for 2 to 2.5 hours until fork-tender.

Serving Suggestions

• The Chorizo & Cream Twist: Brown smoky cured Spanish chorizo alongside your pork before braising with shallots, garlic, and fresh thyme. In the final ten minutes, stir through a generous swirl of double cream and fresh chopped parsley for a rich, paprika-kissed sauce.

• Cider, Mustard & Apple: Simmer gently with cloudy scrumpy cider, leeks, sweet tart Bramley apples, and a spoonful of wholegrain mustard. Spoon over buttery mashed Maris Pipers or roasted root vegetables.

• Aromatic Stir-Fry or Skewers: Slice slightly thinner for a flash in the wok with ginger, garlic, and sticky plum glaze, or thread onto skewers with bell peppers for a quick, vibrant grill.

Packed fresh and ready for the pot. Simply add your favourite herbs, pour a glass of cider, and let the oven do the heavy lifting.