Pork Selector
At Country Valley Foods, our fresh pork products are sourced from trusted suppliers and expertly prepared in our state-of-the-art butchery unit. We ensure consistency, precision, and exceptional quality in every cut, every time.
Head
Produces Pork Nuggets, small, fatty, and tender pieces from various parts of the head, perfect for rich dishes.
Cooking & Serving Tips
Deep-fry or slow-cook to maximise flavour.
Coat in seasoned breadcrumbs or batter before frying for extra crispiness.
Cheek
Pork cheeks are a small, flavourful cut with a high level of intramuscular fat, making them incredibly tender when cooked correctly.
Cooking & Serving Tips
Best suited for slow cooking or braising to break down the connective tissue.
Marinate overnight for enhanced flavour. Braise in a flavourful stock with aromatics like garlic, thyme, and onions for tender, juicy results.
Collar
A richly marbled cut, great for roasting or smoking. Can be cut into steaks.
Cooking & Serving Tips
Perfect for dry rubs and slow cooking.
Marinate with mustard, paprika, and brown sugar before cooking or soy sauce, garlic, and honey for a caramelised finish.
Shoulder
A flavourful, economical cut that’s ideal for slow roasting, offering a balance of lean and fatty meat.
Cooking & Serving Tips
Roast low and slow for tenderness.
Score the fat cap and rub with a mixture of salt, pepper, and fennel seeds for crispy crackling.
Loin
Lean and tender, often prepared for roasting. Makes for a visually appealing presentation with the bone intact, offering rich flavour.
Cooking & Serving Tips
Roast at a medium temperature to avoid drying out.
Score the fat and rub with garlic, rosemary, and olive oil to enhance the crackling.
Belly
A fatty, flavourful cut perfect for slow cooking. Removing the skin offers a leaner option with all the rich flavours.
Cooking & Serving Tips
Ideal for slow roasting, braising, or smoking.
Score the skin and rub with coarse salt to achieve crispy crackling.
Leg
A classic roast option, the bone adds flavour during cooking.
Cooking & Serving Tips
Roast at a medium temperature for even cooking.
Use a marinade with citrus and herbs to tenderise the lean meat. Let the roast rest for 10 minutes before carving to retain juices.
Trotters
Gelatin-rich pork feet, ideal for soups and stews.
Cooking & Serving Tips
Slow boil or braise for hours to extract flavour and gelatin.
Use trotters to enrich broths or make terrines.
