Native Breed Pork Steaks & Chops

Our Native Breed Pork Steaks and Chops showcase the depth of flavour and texture that comes from careful breeding and slow, natural rearing. Sourced from native breed pigs raised properly free range in a natural outdoor environment, these cuts develop character and tenderness over time. The result is pork that cooks beautifully, whether grilled, pan fried or roasted. This collection brings together classic steaks and chops chosen for their balance of flavour, succulence and versatility. Ideal for relaxed family meals or more special occasions, these are cuts that reward simple cooking and good ingredients. Thoughtfully raised and expertly prepared, our native breed pork steaks and chops offer a dependable way to enjoy pork done properly.

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All Essentials Roasting Steaks & Chops Slow Cooking

Native Breed Pork Chops

Native Breed Pork Chops

Regular price £4.50

Regular price Sale price £4.50
Native Breed Pork Loin Steak

Native Breed Pork Loin Steak

Regular price £3.95

Regular price Sale price £3.95
Native Breed Pork Tenderloin

Native Breed Pork Tenderloin

Regular price £8.75

Regular price Sale price £8.75
A New Chapter for the South West

In the rolling hills that define Devon and Cornwall, food has always been more than something we eat. It’s culture, heritage, and the lifeblood of rural communities. Today, we’re proud to announce a partnership that strengthens these roots and looks firmly towards the future: Pipers & Co is joining forces with Philip Warrens, one of the South West’s most respected butchers and graziers.On the surface, this is a partnership between two longstanding food businesses. But at its heart, it’s a story of two families, two next generations stepping up, and a shared belief in doing things properly.
Native Breed Unsmoked Gammon Steak

Native Breed Unsmoked Gammon Steak

Regular price £6.75

Regular price Sale price £6.75
Native Breed Pork Neck Steak

Native Breed Pork Neck Steak

Regular price £3.80

Regular price Sale price £3.80

Recipes & Stories

Why We Started Again

The Farming Year Begins at Spring: What the Equinox Means for British Food

Why Easter Lamb Isn't in Season - And What to Eat Instead

A Farmer First, a Storyteller Second

What a Freezer Full of Grass Fed Meat Really Means

New Life, Shared Tables and Why Our Family Farms Matter More Than Ever

Preserved Tomatoes

Smashed Cucumber with Halloumi & Tahini Dressing

Charred Courgettes with Mint, Whipped Ricotta & Nasturtiums

Speltotto Kedgeree with Purple Sprouting Broccoli & Kale

Mussels with Saffron, Cream & Courgettes

Pouting, Leek & Tarragon Pie

How do I cook a pork chop so it stays juicy?

Hot pan, four to five minutes a side depending on thickness, basting with butter at the end, then a proper rest. Native breed chops carry enough fat to forgive you, but pork served slightly blushing is pork at its best.

What is a pork neck steak?

A steak cut from the shoulder end, generously marbled and impossible to dry out. It is the cut for barbecues and gutsy pan-frying, and the one butchers tend to take home for themselves.

Should I render the fat edge on a chop?

Yes, stand the chop on its edge in the pan first so the fat rind crisps and renders. On a native breed chop that ribbon of golden fat is not trimming to discard; it is the best mouthful on the plate.

How is tenderloin different from loin steak?

Tenderloin is the fillet of the pig: a lean, delicate whole muscle that cooks in 20 minutes. Loin steaks are firmer, quicker still, and better suited to a hard sear. Both punish overcooking, so use a timer.