Pork

Whole leg on the bone for a crackling-topped Sunday roast. Feeds the whole family with leftovers to spare.

Boned, rolled and tied for even cooking. Simple to carve, brilliant hot or cold.

Easy-carve boneless leg, tied and ready for the oven. Lean, tender, and perfect for roasting.

Cubed pork shoulder for pies, curries, and casseroles. Takes on marinades beautifully.

Rich, iron-heavy offal with a robust flavour. Soak, slice, and fry with sage and onions.

Score the skin, salt it well, roast it hot. Shattering crackling on top, melting meat beneath.

Thick-cut loin chops, bone in. Sear hard for a golden crust, finish in the oven.

A big, flavoursome joint for feeding a crowd. Slow-roast until it pulls apart.

Quick-cooking steaks cut from the leg. Lean and versatile — great with a sticky glaze.

The fillet of pork — lean, tender, and quick to cook. Slice into medallions or roast whole.