Bury Black Pudding: A British classic from the town of Bury, this traditional black pudding is made with oats, pork blood, fat, and seasoning, following a time-honoured recipe.

Our Crew Meat Selection: A practical, high-quality range of meats selected for value, consistency, and ease of preparation — perfect for everyday crew meals.

Our Crew Meat Selection: A practical, high-quality range of meats selected for value, consistency, and ease of preparation — perfect for everyday crew meals.

Broad Oak Farm Sausages: Crafted in the UK using traditional recipes, Broad Oak Farm sausages are known for their quality, consistency, and classic British flavour. Made with carefully selected pork and natural casings.

Broad Oak Farm Sausages: Crafted in the UK using traditional recipes, Broad Oak Farm sausages are known for their quality, consistency, and classic British flavour. Made with carefully selected pork and natural casings.

Broad Oak Farm Sausages: Crafted in the UK using traditional recipes, Broad Oak Farm sausages are known for their quality, consistency, and classic British flavour. Made with carefully selected pork and natural casings.

Our Crew Meat Selection: A practical, high-quality range of meats selected for value, consistency, and ease of preparation — perfect for everyday crew meals.

Broad Oak Farm Gammon Joint: Traditionally cured and expertly prepared, Broad Oak Farm gammon joints offer rich, savoury flavour and a firm, juicy texture

Pork Shoulder: A richly flavoured and versatile cut, pork shoulder is perfect for slow roasting, braising, or pulled pork. With a balance of meat, fat, and connective tissue, it becomes tender and juicy when cooked low and slow.

👉 Standard preparation is boneless, but bone-in options are available on request.

Available whole or portioned to your needs.

Baby Back Ribs vs. Spare Ribs: We offer two styles of pork ribs, each with its own texture and flavour profile:

Baby Back Ribs come from the upper part of the rib cage, near the spine. They’re leaner, smaller, and naturally tender.

Spare Ribs are cut from the lower section, closer to the belly. They’re larger, meatier, and richer in flavour, with more fat and connective tissue

Free-Range Pork Neck: Cut from the upper shoulder, pork neck offers a perfect balance of tender meat and intramuscular fat, making it ideal for slow cooking, grilling, or slicing.

👉 Sourced from free-range farms, this cut is supplied deboned as standard, but bone-in options are available on request.

Southwest France Farm Pork: Sourced from free-range certified farms in the Southwest of France, this pork reflects the region’s strong tradition of animal welfare and natural farming methods. The result is flavourful, well-textured meat with balanced fat and excellent cooking quality.

Southwest France Farm Pork: Sourced from free-range certified farms in the Southwest of France, this pork reflects the region’s strong tradition of animal welfare and natural farming methods. The result is flavourful, well-textured meat with balanced fat and excellent cooking quality.

Southwest France Farm Pork: Sourced from free-range certified farms in the Southwest of France, this pork reflects the region’s strong tradition of animal welfare and natural farming methods. The result is flavourful, well-textured meat with balanced fat and excellent cooking quality.

Southwest France Farm Pork: Sourced from free-range certified farms in the Southwest of France, this pork reflects the region’s strong tradition of animal welfare and natural farming methods. The result is flavourful, well-textured meat with balanced fat and excellent cooking quality.

Southwest France Farm Pork: Sourced from free-range certified farms in the Southwest of France, this pork reflects the region’s strong tradition of animal welfare and natural farming methods. The result is flavourful, well-textured meat with balanced fat and excellent cooking quality.

Pork Belly: A whole pork belly weighs approximately 6 kg, but we offer flexible sizing.

👉 Available whole or cut to your required weight. Just let us know your portioning needs when ordering.

Baby Back Ribs vs. Spare Ribs: We offer two styles of pork ribs, each with its own texture and flavour profile:

Baby Back Ribs come from the upper part of the rib cage, near the spine. They’re leaner, smaller, and naturally tender.

Spare Ribs are cut from the lower section, closer to the belly. They’re larger, meatier, and richer in flavour, with more fat and connective tissue