Sherwood Foods

Whether you’re a prize-winning restaurant or Pork fanatic you’ll love Sherwood’s Pork.

We have expertly prepared Meaty Pork Ribs & generous Pork Tomahawk steaks to everyday family favourites, liked Diced & Minced Pork.  Only using the best cuts from carefully selected and reared pigs that offer the optimum meat to fat ratio for guaranteed tenderness, succulence and exceptional flavour.

Showing 1–28 of 54 results

Generous Smoked Pork Hocks For Delicious Home Cooked Meals 1.2-1.5 kg 🐷

£6.45

Delicious Unsmoked Pork Hocks From Finest Quality Pork 1.2-1.5 kg 🐷

£5.95
Add to basket

Gorgeous 2 Kg* Smoked Horseshoe Gammon, Perfect For Home Cooking, Enjoy Luxury Slices Of Fresh Cut Gammon 🐷

£10.95
Add to basket

Unsmoked Horseshoe Gammon, Superb Quality For Home Cooking 2 Kg 🐷

£10.95
Add to basket

Smokey Texas Hot Links Sausages With A Little Extra Kick, Enjoy These On Your Barbecue 2 x 150g 🔥🐷 🐂

£4.45
Add to basket

Wicked Texas Hot Links Sausage, Just Like The American Barbecue Restaurants 2 x 150 g 🐂 🐷

£4.45
Add to basket

6 Finest Pork and Leek Sausages 450 g Made From Lean Shoulder Cuts 🐷

£3.95
Add to basket

6 Quality Lincolnshire Pork Sausages 450 g, A Traditional English No Gristle Sausage 🐷

£3.95
Add to basket

Superb Breakfast Sausages 5 x 125 g Black Pepper & Sea Salt Pork Patties For Home Made Muffins 🐷

£5.95
Add to basket

Delicious Breakfast Sausage Pork & Apple Burgers 5 x 125g For Sausage & Egg Muffins 🐷

£3.95
Add to basket

Best Dry Cured Unsmoked Back Bacon With More Taste & Less Shrinkage For Better Value 450 g 🐷

£3.55
Add to basket

Delicious Quality Smoked Back Bacon, Dry Cured Rashers, 450 g 🐷

£3.95

Finest Dry Cured Smoked Streaky Bacon, 450 g 🐷

£3.95
Add to basket

Traditional Black Pudding 2 x 150g Made From Finest Quality Ingredients For Superior Taste 🐷

£2.45
Add to basket

Finest White Pudding Sausage, 2 x 150 g For Delicious Thick Slices 🐷

£1.95
Add to basket

Finest Hot Dog, 5 x 70g A Great Smokey Flavour, Meaty & Delicious 350 g 🐷

£4.35
Add to basket

Great Value Hot Dogs, 10 x 67g Delicious, Generously Meaty Frankfurters 🐷

£7.95

Superb Traditional Pork Chipolatas For A Real Hand Made Sausage,Gluten Free 10 x 55g 🐷

£5.45
Add to basket

High Quality Cumberland Pork Sausages 6 x 75g Delicious & “Gristle Free” 450 g 🐷

£4.75
Add to basket

Traditional Pork Sausages 6 x 75g A Delicious Favourite For All The Family 450 g 🐷

£4.95
Add to basket

Smokey Pork Sausages With Cheese 3 x 125 g Made From Finest Pork Shoulder Cuts 🐷

£4.45
Add to basket

Classic Bratwurst Sausage 6 x 75g Our Favourite German Recipe 450g 🐷

£4.45
Add to basket

Quality Lean Pork Mince For Best Flavour & Healthy Eating Recipes 450 & 850 g Packs 🐖

£3.95£6.75

Pork & Beef Boerewors Sausage 450 g, A Delicious South African Style Sausage 🐂

£5.95
Add to basket

Delicious Pork Sausage Meat, 450-gram Packs, Enjoy Creating Delicious Quality Sausage Rolls & Turkey Stuffing At Home 🐷

£2.95
Add to basket

Enjoy Delicious Pork T Bone Steaks For Generous, Tasty Home Cooked Meals 4 x 240g* 🐖

£8.95
Add to basket

Thick Cut Pork Tomahawk Steak On The Bone, Grilled Or Barbecued These Are Superb 800 g* 🐖

£9.95
Add to basket

5 Bone Frenched Rack Of Pork For Great Roast Dinners Or Thick Juicy Bone In Steaks 1.7 Kg* 🐖

£17.95
Add to basket

Frequently Asked Questions About Pietrain Pork :

 

What is Pietrain Pork?

The Pietrain Pork is cut from Pietrain Pigs native to Wallonia in Belgium, recognised as a separate breed since the early 1950's, that have a good growth rate giving a high yield of meat. These are a muscular pig that is low cholesterol with a great meat to fat ratio, this is perfect to give value for money with our Pork Meat Cuts. Many Pietrain Pigs were shipped live around the world as part of a cross breeding programme to improve other breeds yields, & to improve growth rates for a more economic pig.

What is the difference between the Pietrain Pig & average pig breeds?

There are several differences between Pietrain Pigs & most other pig breeds; mainly their shorter legs & stocky physique with a better meat to fat ratio. These pigs are suited to making meat products such as; sausages, hams because they give excellent yields, unlike other breeds that are much fattier & not as cost effective. These pigs are not a dirty animal, their sleeping & eating areas are not close to where they urinate or defecate, like many breeds.

Is eating Pork good for you?

Pork meat is a great source of Protein, vitamins & minerals that are essential in a healthy diet. As with any meats, too much fat is not good to eat. Given that our Pietrain Pigs are lower in cholesterol with a more muscular carcasse, this makes their meat good to eat. Pork is a good meat to eat when it is leaner as it helps muscle growth during training & has the benefit of keeping fat levels lower for weight maintenance.

It is important that all Pork Meat be thoroughly cooked through because it ensures that any harmful bacteria are eradicated, anything above 73°c should be enough to do this.

Does Pork taste good?

Pork is classified as a Red Meat despite it usually being light pink in colour & has a mild flavour. The texture of Pork is similar to that of Beef but not being as rich is not as strong to taste. When pork is cooked correctly to leave plenty of natural flavour & moisture in the meat, it is delicious! Try one of our Pork Tomahawk Steaks in the oven stuffed or on the barbecue & you will see what we mean. It is important to rest your meat after cooking to leat the moisture be absorbed by the meat fibres for best results.

What are the health benefits from eating Pork?

Like Beef, Pork Meat has Protein & Vitamins that are essential for a normal healthy diet. Protein helps aid the growth of muscle mass & maintenance of hair, nails & bones. Vitamins are excellent for converting food into energy & lowering fatigue, also for repairing bones & wounds. Minerals help to make sure the vitamins & protein function correctly, they help growth, brain function, heart function & muscle function.

What nutrients do you get from eating Pork?

The nutrients you get from eating Pork are B type vitamins; niacin, thiamine, riboflavin, B6, B12, vitamin D, zinc, iron, potassium, magnesium, phosphorus, pantothenate.  Pork is a good source of Protein, is low in saturated fat with no additives.

What are the best Pork cuts for grilling?

The best Pork steaks & cuts for grilling are, in order of tenderness;

Fillet or Tenderloin is the most tender of all the grilling steaks from Pork, Beef, Lamb or Chicken

What are the best Pork cuts for Low & Slow cooking?

What temperatures give your different Pork Meat Cuts the best results?

Internal temperature needed to enjoy a grilled Pork Steak at Medium Doneness: 66°c
Internal temperature needed to enjoy a grilled Pork Steak at Well Done: 71°c
Internal temperature needed to enjoy grilled Pork Meaty Loin Ribs at (3 2 1 Method): 85°c
Internal temperature needed to enjoy grilled Pork St Louis / Monster Ribs at: 88°c
Internal temperature needed to enjoy Low & Slow Pork Boston Butt (pulled pork) at: 85°c
Internal temperature needed to enjoy a Roast Pork Loin at: 67°c

How do you thaw out frozen Pork meat cuts safely at home?

The best way to unfreeze Pork before cooking is to leave in the coldest part of your fridge, in the vacuum bag to let the meat gradually thaw over a few days. The plastic sealed pouch is the safest way to prevent any cross contamination from the meat to any other foodstuffs or vice versa whilst in chilled storage. Placing your Pork at the bottom of the fridge in a bowl or plastic tray prevents any raw meat juices from leaking over fridge surfaces or other foods. Thawing Pork Meat out this way is the best way to have your meat as fresh as the day is was frozen.

How do you know that your pork is thoroughly cooked & safe to eat?

Pork & Chicken are the two meats that carry the most natural bacteria & should be cooked thoroughly all the way to the centre of the piece. The easiest way to tell if your Pork Meat is cooked properly & safe to eat, is by "Probing the meat with a sharp knife & letting the juices run out", if they are clear then it is cooked & safe. The safest way to test if Pork or any meat is cooked, is by using a meat probe & ensuring the Pork is over 63°c in the thickest part of the meat cut.

Why do you rest your Pork meat cuts before serving?

Resting your Pork after cooking for a few minutes: a) lets the meat relax; to become more tender. b) allows the middle of the meat to reach optimal temperature; this finishes the cooking. c) the Pork cut will soak up the juices on the board; this makes your Pork more juicy or flavoursome. It is important to let the meat relax to achieve the desired serving results.

How long can you keep your Pork meat cuts Chilled or Frozen in the vacuum bag?

As all our Pork meat cuts are vacuum sealed in production at the abattoir, it makes our products the freshest & safest possible for our customers. Keeping your Pork cuts vacuum sealed in a fridge at a consistent temperature of below 4°c gives them a 2 week shelf life. Storing your Pork cuts in the freezer at -18°c or below in its original vacuum sealed bag gives them up to 2 years shelf life.

Why can you keep our Pork Cuts for a long time in storage?

The reason you can keep our Pork cuts for a long period of time safely is because, we cut & pack our Pork cuts in the cleanest, low temperature production rooms in a very quick time, thus reducing the chance for any natural or external bacteria to reproduce & spoil the meat.

Can you refreeze Raw Pork meat cuts?

Refreezing Pork or most raw meats is not ideal for keeping the best flavour or texture, & can only be done if the meat has been just thawed, remaining only a few degrees above freezing. For example; if your Pork Loin is still in its vacuum sealed pouch & you want to cut this into separate chops. Then, provided you do this on a clean surface quickly & wrap the chops in clear plastic bags that you get most of the air out by hand, & place them straight into the freezer spread out so they freeze again quickly, you won't have a problem. Please note; as with all meats, please ensure it is thoroughly cooked all the way through.

Is Pork good value for money?

Pork Meat Cuts are one of the best value for money, just like Chicken Meat Cuts because, it has a high yield & is less expensive than Beef, lamb, Game, Venison, Duck etc. Due to improved production facilities & faster throughput, Pork cuts are easier to produce using less manpower & less energy. Prices per kilo are lower as a result of modern butchery with less waste, so, no throwing away unwanted trimmings that you have paid for.

About Our Pietrain Pork Cuts:

We choose Pietrain Pork to make our specialist Pork Meat Cuts at Sherwood Foods because it has excellent flavour & gives real value for money to our customers. The low fat to higher meat ratio is perfect to create delicious cuts that aren't too fatty but, have enough fat to keep them moist adding to their flavour.

Some of the Pork Cuts we are known for are; Racks of Pork Ribs that are moist & fall off the bone, thick Pork Tomahawk Steaks, amazing Pig Wings that are stellar grilled on the Barbecue....

We have created our online selection of Pietrain Pork Cuts to suit most people's needs in kitchens at home or in restaurants. There are Pork Cuts for Low & Slow cooking like The Boston Butt or Pork Loin or we have Pork Steaks, Pork Steak Strips & Pork Mince for making simple family meals. Each product has been carefully prepared by expert butchers so you don't have to waste money or time trimming to suit your recipes.

Pork Meat Cuts
Pork Meat Cuts

We selected our 8 favourite Pork Recipes for you:

These delicious Recipes below are something of a real treat to make at home for your family & friends. Combined with our specially prepared Pork Meat Cuts, these Pork Recipes will help show you how to make the best flavoursome meals & give you real value for money.

Enjoy trying out these delicious recipes for friends & family we have selected for you, sharing amazing meals is why we create the meats on our menu. Looking at new ideas & Pork Recipes online gives you new inspiration to go on a culinary adventure & make great savings on your food shopping bill. Why not become part of our growing online family of chefs, homecooks, all year round Barbecuers & mums that enjoy sharing what they cook? Social Media has some great platforms with different groups to share your inspired dishes with....

Why not join our online food community & share your videos, pictures, reels, stories, recipes & methods using our Pork Meat Cuts?!

By tagging us in your posts, allows us to find them easier with notifications from Instagram, Facebook & Twitter, we can then comment & share with all our followers. This helps your cooks get out onto the internet so others can have grill envy. Enjoy cooking your selected Pork Cuts & feel free to use our hashtags to let others find your cooks;

Sherwood Foods Hashtags #abrandisapromise #ourbrandisapromise #moremeatfym  #swf_pork

Pietrain Pork Meat Cuts Listed & Diagram Showing Where They Are Cut from The Pig :

1) Pork Cheeks;
Single muscle pieces from the side of the head, approximately 80-grams in weight, boneless gelatinous meat, ideal for low & slow cooking, with a rich flavour that is like pulled pork when cooked. (Wholesale, Retail)

2) Pork Collar;
Coarse muscles, boneless from above the shoulder, approximately 2.5 Kilos in weight, fibrous textured meat, ideal for stews, slow cooker steaks & casseroles, strong flavour & very tender when cooked at a lower temperature (Wholesale)

3) Pork Boston Butt;
Coarse muscles, made up of boneless collar, & bone in featherblade & chuck tender, rind off at approximately 6 Kilos in weight. coarse fibres suited to Low & Slow cooking (on the Barbecue[mainly]) for pulled Pork, slow cooker stews can be used for Country Style Pork Steaks. (Wholesale Retail)

4) Pork Mince;
Ground Pork Shoulder meat made into a "Fine" consistency, giving a better texture & richer flavour to all your pork recipes. The 98% meat content Pork Mince is vacuum sealed into 500-850 gram packs, keeping the meat as fresh as the day it was made & for easy freezer storage. (Wholesale Retail)

5) Pork Shanks;
These delicious Shanks are cut from the Back Leg (between the ankle & the knee joint) & have two bones inside. They are the same as lamb Shanks, but larger at approximately 400-grams each. The fibrous muscle structure is perfect for Low & Slow cooking, the meat breaks down during the long cooking period to leave the meat very tender, & able to pull apart easily. (Wholesale Retail)

6) Pig Wings;
Pigs Wings are cut from the Back Leg (between the ankle & the knee joint) & only have the single smaller bone inside. The same meat as Lamb Shanks & similar in size at 200-grams each. Suited very much to Low & Slow cooking , especially on the Barbecue, they are made up of fibrous muscles. The muscle structure becomes very tender with a rich flavour once rested after cooking, the meat pulls apart easily on the plate. (Wholesale, Retail)

7) Pork St Louis Ribs;
These Pork Ribs are cut from the belly with most of the sternum soft bones removed (Parallel cut), there is an even layer of meat covering the bones on one side at 15mm thick. Each rack of ribs weighs 2.2 kilos. These American Style Pork ribs are best suited to Barbecue grilling or oven cooking, finished under the grill. (Wholesale, Retail)

8) Pork Monster Belly Ribs;
These Pork Ribs are the larger version of the St Louis Ribs, again, cut from the belly of pork with an even layer of meat approximately 15-20mm thick, covering the rib bones on one side. These Pork Ribs are the full width of the Belly & include the sternum bones, suited for Low & Slow cooks on the Barbecue. These Smokey Pork Ribs are usually served 2 ribs per portion as they have good thick meat on them. (Wholesale, Retail)

9) Pork Breakfast Burgers;
Our special Pork Breakfast burgers or Breakfast Sausage are made only using the best trimmed muscles from the Shoulder area , combined with simple seasonings, a little water & some pure white fat to help it bind & add flavour. These 4oz round Pork patties are easy to fry or grill, & have a short cooking time with a high meat content. (Wholesale, Retail)

10) Pork Meaty Loin Ribs;
Our signature Meaty Pork Loin Ribs are cut from between the Belly Ribs & the backbone, that cover the Sirloin of Pork. These Pork racks are Parallel cut to approximately 8 cm wide, have 11-13 ribs, with an even layer of meat 10 mm thick covering one side of the rib bones. A popular American style Barbecue cut of meat that weighs 900-1100-grams & when cooked on a 321 method have beautiful Smokey, tender meat. (Wholesale, Retail)

11) Pork Belly;
The Belly of Pork is cut from behind the Shoulder to just in front of the back legs on the pig. A Whole Pork Belly weighs 6 Kilos approximately before any trimming, it is the same as Brisket & Flank in Beef. Belly of Pork tends to be fatty containing rib bones with tender flavoursome meat on top. These are suited to oven roasting or cooked on indirect heat on the Barbecue. (Wholesale, Retail)

12) Pork Frenched Rack;
These are cut from the area behind the Pork Shoulder along the loin part that contains only the rib cage. They are available as a 2 kilo 5 Bone Pork Rack or a Full 4 Kilo 10 Bone Pork Rack. These are easily recognised because they have 3 cm of clean rib bones protruding from one side of the Pork Loin eye with all the back bones removed. A similar cut that you would easily recognise in Lamb is a Frenched Rack of Lamb. The Pork Racks are perfect for roasting & have an even layer of fat & rind to make delicious crackling. (Wholesale, Retail)

13) Pork Tomahawk Steak;
The Pork Tomahawk Steaks are cut from the loin section containing the rib cage. They are 2 bones each weighing 800-grams each & trimmed like the Pork French racks with 3 cm of clean bone showing out of the top. They have the rind & backbones removed to make them easier to cook & carve. The texture of the eye of the meat is smooth & consistent as you would expect from Sirloin or Ribeye steak. These are great for grilling & especially suited to smoking on the Barbecue. (Wholesale, Retail)

14) Pork T-Bone Steaks;
A Sirloin & Fillet Steak combination on the bone as a single steak. These are cut from the end of the rib cage section of the loin & only contain the short flat bones with the backbones. The cross section cutting of the Pork T-Bone Steaks gets its name from the "T shape" made by both bones. This has 2 of the most tender Pork Steaks with fine textured meat with a subtle meaty flavour. Suited for grilling & oven roasting.  (Wholesale, Retail)

15) Pork Loin Steaks;
As the name suggests, these are cut from the loin area of the Pig; from behind the Pork Shoulder to the Chump or Rump section. These Pork Loin Steaks have a medium texture with all the bones removed, only the fat cover remains for added flavour. (Wholesale, Retail)

16) Pork Chump Steak
cut from between the Sirloin & round cuts in the Hind Quarter, made up of the end muscles of the round cuts (Topside, Silverside & Knuckle) & the Picanha Steak (Rump Cap), a mixture of leaner muscles & the coarser more flavoursome Picanha Steak, approximately 8 Kilos whole cut into 200/400-gram steaks, perfect for grilling & one of the cheaper steak cuts. (Wholesale, Retail)

17) Pork Steak Strips;
Our Pork Steak Strips are cut from the Pork Loin all trimmed & ready to cook. The Pork Loin has a great texture that is easily sliced & has a good bite to it when the strips are cooked hot & fast for stir fry or stroganoff dishes. Vacuum sealed in recyclable clear pouches 500-grams  (Wholesale, Retail)

18) Diced Pork Pieces;
The Diced Pork Cubes are cut from the Pork Loin & are approximately 15 mm in diameter, fully trimmed & vacuum sealed in clear recyclable pouches. The meat breaks down when cooked Low & Slow in dishes like stews, casseroles etc, becoming very tender & absorbing all the added stock juices. (Wholesale)

19) Pork Tails;
Pigs Tails are found at the end of the Pig & are normally 4 inches long when harvested, they have the skin on them with some meat around the bones. They are mainly used in Asian style dishes & boiled to soften the meat on them. These are sold mainly in big boxes for the restaurant trade.
(Wholesale)

FAQ FOR OUR PORK MEAT CUTS

Frequently Asked Questions About Pietrain Pork :

 

What is Pietrain Pork?

The Pietrain Pork is cut from Pietrain Pigs native to Wallonia in Belgium, recognised as a separate breed since the early 1950's, that have a good growth rate giving a high yield of meat. These are a muscular pig that is low cholesterol with a great meat to fat ratio, this is perfect to give value for money with our Pork Meat Cuts. Many Pietrain Pigs were shipped live around the world as part of a cross breeding programme to improve other breeds yields, & to improve growth rates for a more economic pig.

What is the difference between the Pietrain Pig & average pig breeds?

There are several differences between Pietrain Pigs & most other pig breeds; mainly their shorter legs & stocky physique with a better meat to fat ratio. These pigs are suited to making meat products such as; sausages, hams because they give excellent yields, unlike other breeds that are much fattier & not as cost effective. These pigs are not a dirty animal, their sleeping & eating areas are not close to where they urinate or defecate, like many breeds.

Is eating Pork good for you?

Pork meat is a great source of Protein, vitamins & minerals that are essential in a healthy diet. As with any meats, too much fat is not good to eat. Given that our Pietrain Pigs are lower in cholesterol with a more muscular carcasse, this makes their meat good to eat. Pork is a good meat to eat when it is leaner as it helps muscle growth during training & has the benefit of keeping fat levels lower for weight maintenance.

It is important that all Pork Meat be thoroughly cooked through because it ensures that any harmful bacteria are eradicated, anything above 73°c should be enough to do this.

Does Pork taste good?

Pork is classified as a Red Meat despite it usually being light pink in colour & has a mild flavour. The texture of Pork is similar to that of Beef but not being as rich is not as strong to taste. When pork is cooked correctly to leave plenty of natural flavour & moisture in the meat, it is delicious! Try one of our Pork Tomahawk Steaks in the oven stuffed or on the barbecue & you will see what we mean. It is important to rest your meat after cooking to leat the moisture be absorbed by the meat fibres for best results.

What are the health benefits from eating Pork?

Like Beef, Pork Meat has Protein & Vitamins that are essential for a normal healthy diet. Protein helps aid the growth of muscle mass & maintenance of hair, nails & bones. Vitamins are excellent for converting food into energy & lowering fatigue, also for repairing bones & wounds. Minerals help to make sure the vitamins & protein function correctly, they help growth, brain function, heart function & muscle function.

What nutrients do you get from eating Pork?

The nutrients you get from eating Pork are B type vitamins; niacin, thiamine, riboflavin, B6, B12, vitamin D, zinc, iron, potassium, magnesium, phosphorus, pantothenate.  Pork is a good source of Protein, is low in saturated fat with no additives.

What are the best Pork cuts for grilling?

The best Pork steaks & cuts for grilling are, in order of tenderness;

Fillet or Tenderloin is the most tender of all the grilling steaks from Pork, Beef, Lamb or Chicken

What are the best Pork cuts for Low & Slow cooking?

What temperatures give your different Pork Meat Cuts the best results?

Internal temperature needed to enjoy a grilled Pork Steak at Medium Doneness: 66°c
Internal temperature needed to enjoy a grilled Pork Steak at Well Done: 71°c
Internal temperature needed to enjoy grilled Pork Meaty Loin Ribs at (3 2 1 Method): 85°c
Internal temperature needed to enjoy grilled Pork St Louis / Monster Ribs at: 88°c
Internal temperature needed to enjoy Low & Slow Pork Boston Butt (pulled pork) at: 85°c
Internal temperature needed to enjoy a Roast Pork Loin at: 67°c

How do you thaw out frozen Pork meat cuts safely at home?

The best way to unfreeze Pork before cooking is to leave in the coldest part of your fridge, in the vacuum bag to let the meat gradually thaw over a few days. The plastic sealed pouch is the safest way to prevent any cross contamination from the meat to any other foodstuffs or vice versa whilst in chilled storage. Placing your Pork at the bottom of the fridge in a bowl or plastic tray prevents any raw meat juices from leaking over fridge surfaces or other foods. Thawing Pork Meat out this way is the best way to have your meat as fresh as the day is was frozen.

How do you know that your pork is thoroughly cooked & safe to eat?

Pork & Chicken are the two meats that carry the most natural bacteria & should be cooked thoroughly all the way to the centre of the piece. The easiest way to tell if your Pork Meat is cooked properly & safe to eat, is by "Probing the meat with a sharp knife & letting the juices run out", if they are clear then it is cooked & safe. The safest way to test if Pork or any meat is cooked, is by using a meat probe & ensuring the Pork is over 63°c in the thickest part of the meat cut.

Why do you rest your Pork meat cuts before serving?

Resting your Pork after cooking for a few minutes: a) lets the meat relax; to become more tender. b) allows the middle of the meat to reach optimal temperature; this finishes the cooking. c) the Pork cut will soak up the juices on the board; this makes your Pork more juicy or flavoursome. It is important to let the meat relax to achieve the desired serving results.

How long can you keep your Pork meat cuts Chilled or Frozen in the vacuum bag?

As all our Pork meat cuts are vacuum sealed in production at the abattoir, it makes our products the freshest & safest possible for our customers. Keeping your Pork cuts vacuum sealed in a fridge at a consistent temperature of below 4°c gives them a 2 week shelf life. Storing your Pork cuts in the freezer at -18°c or below in its original vacuum sealed bag gives them up to 2 years shelf life.

Why can you keep our Pork Cuts for a long time in storage?

The reason you can keep our Pork cuts for a long period of time safely is because, we cut & pack our Pork cuts in the cleanest, low temperature production rooms in a very quick time, thus reducing the chance for any natural or external bacteria to reproduce & spoil the meat.

Can you refreeze Raw Pork meat cuts?

Refreezing Pork or most raw meats is not ideal for keeping the best flavour or texture, & can only be done if the meat has been just thawed, remaining only a few degrees above freezing. For example; if your Pork Loin is still in its vacuum sealed pouch & you want to cut this into separate chops. Then, provided you do this on a clean surface quickly & wrap the chops in clear plastic bags that you get most of the air out by hand, & place them straight into the freezer spread out so they freeze again quickly, you won't have a problem. Please note; as with all meats, please ensure it is thoroughly cooked all the way through.

Is Pork good value for money?

Pork Meat Cuts are one of the best value for money, just like Chicken Meat Cuts because, it has a high yield & is less expensive than Beef, lamb, Game, Venison, Duck etc. Due to improved production facilities & faster throughput, Pork cuts are easier to produce using less manpower & less energy. Prices per kilo are lower as a result of modern butchery with less waste, so, no throwing away unwanted trimmings that you have paid for.

ABOUT OUR PORK MEAT CUTS

About Our Pietrain Pork Cuts:

We choose Pietrain Pork to make our specialist Pork Meat Cuts at Sherwood Foods because it has excellent flavour & gives real value for money to our customers. The low fat to higher meat ratio is perfect to create delicious cuts that aren't too fatty but, have enough fat to keep them moist adding to their flavour.

Some of the Pork Cuts we are known for are; Racks of Pork Ribs that are moist & fall off the bone, thick Pork Tomahawk Steaks, amazing Pig Wings that are stellar grilled on the Barbecue....

We have created our online selection of Pietrain Pork Cuts to suit most people's needs in kitchens at home or in restaurants. There are Pork Cuts for Low & Slow cooking like The Boston Butt or Pork Loin or we have Pork Steaks, Pork Steak Strips & Pork Mince for making simple family meals. Each product has been carefully prepared by expert butchers so you don't have to waste money or time trimming to suit your recipes.

Pork Meat Cuts
Pork Meat Cuts

We selected our 8 favourite Pork Recipes for you:

These delicious Recipes below are something of a real treat to make at home for your family & friends. Combined with our specially prepared Pork Meat Cuts, these Pork Recipes will help show you how to make the best flavoursome meals & give you real value for money.

Enjoy trying out these delicious recipes for friends & family we have selected for you, sharing amazing meals is why we create the meats on our menu. Looking at new ideas & Pork Recipes online gives you new inspiration to go on a culinary adventure & make great savings on your food shopping bill. Why not become part of our growing online family of chefs, homecooks, all year round Barbecuers & mums that enjoy sharing what they cook? Social Media has some great platforms with different groups to share your inspired dishes with....

Why not join our online food community & share your videos, pictures, reels, stories, recipes & methods using our Pork Meat Cuts?!

By tagging us in your posts, allows us to find them easier with notifications from Instagram, Facebook & Twitter, we can then comment & share with all our followers. This helps your cooks get out onto the internet so others can have grill envy. Enjoy cooking your selected Pork Cuts & feel free to use our hashtags to let others find your cooks;

Sherwood Foods Hashtags #abrandisapromise #ourbrandisapromise #moremeatfym  #swf_pork

SHERWOOD PORK MEAT CUTS EXPLAINED

Pietrain Pork Meat Cuts Listed & Diagram Showing Where They Are Cut from The Pig :

1) Pork Cheeks;
Single muscle pieces from the side of the head, approximately 80-grams in weight, boneless gelatinous meat, ideal for low & slow cooking, with a rich flavour that is like pulled pork when cooked. (Wholesale, Retail)

2) Pork Collar;
Coarse muscles, boneless from above the shoulder, approximately 2.5 Kilos in weight, fibrous textured meat, ideal for stews, slow cooker steaks & casseroles, strong flavour & very tender when cooked at a lower temperature (Wholesale)

3) Pork Boston Butt;
Coarse muscles, made up of boneless collar, & bone in featherblade & chuck tender, rind off at approximately 6 Kilos in weight. coarse fibres suited to Low & Slow cooking (on the Barbecue[mainly]) for pulled Pork, slow cooker stews can be used for Country Style Pork Steaks. (Wholesale Retail)

4) Pork Mince;
Ground Pork Shoulder meat made into a "Fine" consistency, giving a better texture & richer flavour to all your pork recipes. The 98% meat content Pork Mince is vacuum sealed into 500-850 gram packs, keeping the meat as fresh as the day it was made & for easy freezer storage. (Wholesale Retail)

5) Pork Shanks;
These delicious Shanks are cut from the Back Leg (between the ankle & the knee joint) & have two bones inside. They are the same as lamb Shanks, but larger at approximately 400-grams each. The fibrous muscle structure is perfect for Low & Slow cooking, the meat breaks down during the long cooking period to leave the meat very tender, & able to pull apart easily. (Wholesale Retail)

6) Pig Wings;
Pigs Wings are cut from the Back Leg (between the ankle & the knee joint) & only have the single smaller bone inside. The same meat as Lamb Shanks & similar in size at 200-grams each. Suited very much to Low & Slow cooking , especially on the Barbecue, they are made up of fibrous muscles. The muscle structure becomes very tender with a rich flavour once rested after cooking, the meat pulls apart easily on the plate. (Wholesale, Retail)

7) Pork St Louis Ribs;
These Pork Ribs are cut from the belly with most of the sternum soft bones removed (Parallel cut), there is an even layer of meat covering the bones on one side at 15mm thick. Each rack of ribs weighs 2.2 kilos. These American Style Pork ribs are best suited to Barbecue grilling or oven cooking, finished under the grill. (Wholesale, Retail)

8) Pork Monster Belly Ribs;
These Pork Ribs are the larger version of the St Louis Ribs, again, cut from the belly of pork with an even layer of meat approximately 15-20mm thick, covering the rib bones on one side. These Pork Ribs are the full width of the Belly & include the sternum bones, suited for Low & Slow cooks on the Barbecue. These Smokey Pork Ribs are usually served 2 ribs per portion as they have good thick meat on them. (Wholesale, Retail)

9) Pork Breakfast Burgers;
Our special Pork Breakfast burgers or Breakfast Sausage are made only using the best trimmed muscles from the Shoulder area , combined with simple seasonings, a little water & some pure white fat to help it bind & add flavour. These 4oz round Pork patties are easy to fry or grill, & have a short cooking time with a high meat content. (Wholesale, Retail)

10) Pork Meaty Loin Ribs;
Our signature Meaty Pork Loin Ribs are cut from between the Belly Ribs & the backbone, that cover the Sirloin of Pork. These Pork racks are Parallel cut to approximately 8 cm wide, have 11-13 ribs, with an even layer of meat 10 mm thick covering one side of the rib bones. A popular American style Barbecue cut of meat that weighs 900-1100-grams & when cooked on a 321 method have beautiful Smokey, tender meat. (Wholesale, Retail)

11) Pork Belly;
The Belly of Pork is cut from behind the Shoulder to just in front of the back legs on the pig. A Whole Pork Belly weighs 6 Kilos approximately before any trimming, it is the same as Brisket & Flank in Beef. Belly of Pork tends to be fatty containing rib bones with tender flavoursome meat on top. These are suited to oven roasting or cooked on indirect heat on the Barbecue. (Wholesale, Retail)

12) Pork Frenched Rack;
These are cut from the area behind the Pork Shoulder along the loin part that contains only the rib cage. They are available as a 2 kilo 5 Bone Pork Rack or a Full 4 Kilo 10 Bone Pork Rack. These are easily recognised because they have 3 cm of clean rib bones protruding from one side of the Pork Loin eye with all the back bones removed. A similar cut that you would easily recognise in Lamb is a Frenched Rack of Lamb. The Pork Racks are perfect for roasting & have an even layer of fat & rind to make delicious crackling. (Wholesale, Retail)

13) Pork Tomahawk Steak;
The Pork Tomahawk Steaks are cut from the loin section containing the rib cage. They are 2 bones each weighing 800-grams each & trimmed like the Pork French racks with 3 cm of clean bone showing out of the top. They have the rind & backbones removed to make them easier to cook & carve. The texture of the eye of the meat is smooth & consistent as you would expect from Sirloin or Ribeye steak. These are great for grilling & especially suited to smoking on the Barbecue. (Wholesale, Retail)

14) Pork T-Bone Steaks;
A Sirloin & Fillet Steak combination on the bone as a single steak. These are cut from the end of the rib cage section of the loin & only contain the short flat bones with the backbones. The cross section cutting of the Pork T-Bone Steaks gets its name from the "T shape" made by both bones. This has 2 of the most tender Pork Steaks with fine textured meat with a subtle meaty flavour. Suited for grilling & oven roasting.  (Wholesale, Retail)

15) Pork Loin Steaks;
As the name suggests, these are cut from the loin area of the Pig; from behind the Pork Shoulder to the Chump or Rump section. These Pork Loin Steaks have a medium texture with all the bones removed, only the fat cover remains for added flavour. (Wholesale, Retail)

16) Pork Chump Steak
cut from between the Sirloin & round cuts in the Hind Quarter, made up of the end muscles of the round cuts (Topside, Silverside & Knuckle) & the Picanha Steak (Rump Cap), a mixture of leaner muscles & the coarser more flavoursome Picanha Steak, approximately 8 Kilos whole cut into 200/400-gram steaks, perfect for grilling & one of the cheaper steak cuts. (Wholesale, Retail)

17) Pork Steak Strips;
Our Pork Steak Strips are cut from the Pork Loin all trimmed & ready to cook. The Pork Loin has a great texture that is easily sliced & has a good bite to it when the strips are cooked hot & fast for stir fry or stroganoff dishes. Vacuum sealed in recyclable clear pouches 500-grams  (Wholesale, Retail)

18) Diced Pork Pieces;
The Diced Pork Cubes are cut from the Pork Loin & are approximately 15 mm in diameter, fully trimmed & vacuum sealed in clear recyclable pouches. The meat breaks down when cooked Low & Slow in dishes like stews, casseroles etc, becoming very tender & absorbing all the added stock juices. (Wholesale)

19) Pork Tails;
Pigs Tails are found at the end of the Pig & are normally 4 inches long when harvested, they have the skin on them with some meat around the bones. They are mainly used in Asian style dishes & boiled to soften the meat on them. These are sold mainly in big boxes for the restaurant trade.
(Wholesale)