Packington Free Range Pork

At Packington Free Range, we have a simple philosophy: what’s good for the animals and the land will naturally be good for us and better for our customers.

Provenance

It’s this simple philosophy that enables us to produce the most succulent, richly flavoured meat, often lost in today's intensive farming methods. 

Pork

Hock

Hock gives bold flavours and has plenty of fat to keep it moist. It can also be cured into ham hock – fantastic for soups and stews.

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Hock

Leg

Lean and tender, with very little fat. We like to slice it thin, then beat it thinner to make schnitzel.

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Leg

Loin

A truly classic cut of pork, the chop can be grilled, fried or roasted. Lean and tender loin and the fattier skin makes for great eating.

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Loin

Ribs

Marinated, BBQ'd and eaten with your hands, there aren't many things better.

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Ribs

Belly

A chef's favourite, pork belly packs a huge punch of fat and flavour. Cook long and slow for succulent meat and crunchy crackling.

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Belly

Shoulder

Pork shoulder needs long slow roasting to bring its innate properties to the fore. Perfect for serving a big group of hungry people.

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Shoulder

Trotter

Used as an ingredient, pig trotters will thicken stews and stocks, and give an underlying richness to them.

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Trotter

Head

Pigs cheeks are full flavoured and rich, ideal for ragu or other slow wet cooks.

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Head
Pork
Hock Hock Hock Hock Hock Hock Hock Hock