Pork Roasting Joints

Pork Roasting Joints

Our pork roasting joints come from Scottish, outdoor-reared pigs — pork the way it used to taste. Whether you're after a leg (gigot), a loin, or a shoulder, each joint is cut to order by our butchers and left with a good covering of fat, so you get real crackling.

We can leave joints on the bone for extra flavour, or bone and roll them for easier carving — just select to your preference, and whether you'd like the skin scored, when you order. Great for a Sunday roast, feeding a crowd, or carving cold the next day for sandwiches.

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  • Three raw 50 day aged rib eye steaks with visible marbling, resting on crumpled brown butcher paper over a dark wooden surface.
     

    50 Day Dry Aged Beef

    Pasture for Life Highland Shorthorn from our own farm Edinvale, dry aged on the bone for fifty days to bring out a depth of flavour and tenderness most beef never gets the chance to develop.

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    100% grass fed beef

    Raised on grass, clover, herbs and forage. Nothing added, no shortcuts. Our beef has a natural depth of flavour, a meaty texture, and is a reflection of the land it comes from. Better for the cattle, better for the land, better on the plate.

    Farming with nature