Native Breed Pork Slow Cooking

Our Native Breed Pork Slow Cooking Cuts are chosen for dishes that benefit from patience. Sourced from native breed pigs raised properly free range and allowed to grow at a natural pace, these cuts develop depth, richness and a texture ...

Our Native Breed Pork Slow Cooking Cuts are chosen for dishes that benefit from patience. Sourced from native breed pigs raised properly free range and allowed to grow at a natural pace, these cuts develop depth, richness and a texture that responds beautifully to long, gentle cooking. A pasture based diet and slow rearing give the meat its character and full, rounded flavour. This collection includes cuts well suited to slow cooked dishes, from shoulders and belly to joints ideal for braising or pulling. As they cook, the meat softens and deepens, producing comforting, satisfying meals with minimal effort. Perfect for stews, casseroles and slow roasted dishes, our native breed pork slow cooking cuts reward simple preparation and time, delivering generous flavour and food that brings people together.

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Native Breed Pork Slow Cooking
7 of 7 products
  • Native Breed Pork Belly

    Native Breed Pork Belly

    Native Breed Pork Belly

    From £8.50
    From £8.50
    £17.00/kg
  • Native Breed Unsmoked Gammon

    Native Breed Unsmoked Gammon

    Native Breed Unsmoked Gammon

    From £20.00
    From £20.00
  • Native Breed Boneless Pork Shoulder

    Native Breed Boneless Pork Shoulder

    Native Breed Boneless Pork Shoulder

    From £15.00
    From £15.00
  • Native Breed Boneless Pork Leg

    Native Breed Boneless Pork Leg

    Native Breed Boneless Pork Leg

    From £17.50
    From £17.50
  • Native Breed Diced Pork

    Native Breed Diced Pork

    Native Breed Diced Pork

    £4.50
    £4.50
  • Native Breed Pork Belly Chunkies

    Native Breed Pork Belly Chunkies

    Native Breed Pork Belly Chunkies

    £4.45
    £4.45
  • Native Breed Pork Neck

    Native Breed Pork Neck

    Native Breed Pork Neck

    £19.00
    £19.00

Recipes & Stories

A Generous Season

A Generous Season

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The Art of Slowing Down

The Art of Slowing Down

October on the farm: apples in the store, mushrooms in the fields and why slowing down to eat with the season is one of the simplest ways to shape the countryside.

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How We Farm Our Christmas Turkeys

How We Farm Our Christmas Turkeys

A special Christmas turkey begins life long before December. Ours are reared slowly, naturally and traditionally at Orchard Farm in Devon, ranging across grassy pasture and amongst established cider apple orchards.

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Is Your Meat Really What It Claims to Be?

Is Your Meat Really What It Claims to Be?

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What's the Difference Between Grass-Fed and 100% Grass-Fed Beef?

What's the Difference Between Grass-Fed and 100% Grass-Fed Beef?

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The Cheapest Food Is Often the Most Expensive

The Cheapest Food Is Often the Most Expensive

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A whole roast pork loin with crisp golden crackling, two slices carved, resting in an enamel tray of roasted carrots and parsnips

Roast Pork Loin with Root Vegetables

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Preserved Tomatoes

Preserved Tomatoes

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Smashed Cucumber with Halloumi & Tahini Dressing

Smashed Cucumber with Halloumi & Tahini Dressing

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Charred Courgettes with Mint, Whipped Ricotta & Nasturtiums

Charred Courgettes with Mint, Whipped Ricotta & Nasturtiums

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Speltotto Kedgeree with Purple Sprouting Broccoli & Kale

Speltotto Kedgeree with Purple Sprouting Broccoli & Kale

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Mussels with Saffron, Cream & Courgettes

Mussels with Saffron, Cream & Courgettes

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Frequently Asked Questions

What are pork belly chunkies?
Thick-cut pieces of native breed belly, sized for slow cooking: braises, ramen, sticky glazed bites or confit-style roasting. All of the belly's richness without carving a whole joint.
What is the best pork for a curry or stew?
Diced native breed pork, cut from working muscles that hold together and enrich the sauce over a long simmer. Pork shoulder's marbling means it never cooks dry the way lean cuts can.
How do I make sticky slow-cooked belly?
Braise belly chunkies until tender, around two and a half hours, then finish hard: glazed with honey, soy and vinegar in a hot pan or oven until lacquered. Two stages, both nearly hands-off.
Why is slow-cooked pork so forgiving?
Fat and collagen, which native breeds carry in abundance. They baste the meat from within as it cooks, so an extra half hour softens rather than spoils. It is the meat to learn slow cooking on.