Pork T-Bone Chops - which have both the loin and the pork fillet on the bone.

All our pork is British, free range and outdoor reared with full traceability right back to the farmer. We only select pork from farms and abattoirs that meet our standards of welfare and animal husbandry.

We leave the rind on all our pork cuts and joints and hang our pork for 7-10 days in our carcass dry ageing room, which features a Himalayan salt wall which aides in the texture and flavour development of the pork, and ensures the rind dries out for maximum crackling!