British Pork is an excellent meat, and over the years has become more healthy, fat content of lean pork used to be up to 30% but in the past 30 years this has reduced down to just 4%, and half of that is unsaturated
fat. Pork will provide you with an excellent source of protein and amino acids.
Pork is an excellent meat and can be used in such a wide variety of dishes, from full on Sunday Roasts with all the trimmings to a lean and healthy stir fry.
At N. V. Gagen we hand make all our own Pork Sausages and you can be sure they contain excellent quality meat.
Although shoulder is a relatively cheap cut, it is suitable for roasting. It has a rich flavour and is often sold cut into cubes for casseroles and kebabs, minced or made into sausages.
A twist on the typical pork pie, this pie has our finest pork meat with additional Cranberry to add a sweet Christmas taste and topped with latice pastry.
The loin runs across most of the back of the pig. This is where many bone-in chops come from as well as joints which can be bone in or boned which is sometimes stuffed and rolled. It is also cured into bacon and bacon rashers which ranges from lean to streaky. Most of the cuts are all mid-priced although larger roasting joints from this area are more expensive.
Belly of pork contains a relatively high proportion of to buy. This is the area from where bacon rashers are obtained from. As a joint it is ideal for longer cooking such as casseroles although smaller cuts are ideal for barbecuing and the larger joints for slow roasting. Often sold boned it can also be stuffed and rolled.
Because there is a lot of bone in the ribs area, this cut is relatively cheap cut to buy. This is the area where spare ribs come from. These have some meat, but not enough to be classed as chops, however they are excellent roasted or barbecued. When sold as a joint it can be treated like a rack of lamb and is suitable for roasting.
Collar can be cut into chops, steaks, diced pork and mince. It's slightly fatty and doesn't dry out easily making it suitable for longer periods of cooking. It is also cured for bacon boiling joints. One of the economical cuts of pork/bacon.
We hand make all our own sausages and offer a wide range which includes:
Pork chops are very lean and can vary in size depending where on the loin they are cut from. Foreloin chops, or cutlets, are smallest. Chump chops are the largest and are boneless.
Sealing chops in a hot pan before grilling will help add flavour by caramalising the naturally occuring sugars in the meat.