Using a traditional dry curing method, we make our home cured gammon from the legs of our native rare breed pork. View Cured Gammon Joint
Fear not, lovers of that genuine pork flavour. Your online craft butcher (that’s us) is dedicated to keeping the tradition alive. All Gourmet Meat Club pork comes from British free-range pigs. From our boned and rolled shoulder to dry-cured bacon, Toulouse sausages and moist ham, it’s better bred to deliver a better flavour – and hand-picked to deliver the best in juicy texture and mouth-watering flavour.
Bred to be bursting with flavour
And when it comes to pork, the taste really begins with the breed.
The Duroc, for example, is great for shoulder meat and spare ribs. Landrace and Large Whites are also popular with both farmers and foodies because of their shape and leanness.
Many British farmers are now keeping more traditional breeds like the Gloucester Old Spot; a great all-rounder for pork chops, roasting joints and sausages. The Tamworth, a favourite for bacon because of its robust, porky flavour. Or even the Mangalitsa (known as the woolly pig), introduced from Hungary and the perfect porker for hams and salamis thanks to marbled meat that makes it unbelievably tasty and moist. Its high levels of monounsaturated fats also make it the ideal meat for long curing.
How to (Gloucester old) spot a good piece of pork
Although it’s known as a white meat, that description is a bit misleading when it comes to choosing a really prime cut of pork. White is most definitely not the colour you should look for, unless it’s in the layers of fat that are essential to keep pork juicy and moist when it’s cooking. The ideal piece of pork should be a nice reddish pink colour to a purplish red. In fact, the darker the pork, the better it will taste.
As we’ve established, the essential for flavour and texture is the fat. Inside the cut of meat, this is called marbling and is the magic that makes the meat juicy and tender when it’s cooked just right.
Our skilled butchers are experts in selecting the right cuts for texture and flavour. All you need to worry about is how to prepare your hand-picked, hand-cut piece of perfect pork.
Making bacon better
The ideal way to start a lazy day, essential on every Christmas platter or stirred into a casserole for extra flavour, bacon is a British favourite. It’s also become insipid and bland as mass production techniques have made this breakfast hero a shadow of its former self. Don’t worry, all Gourmet Meat Club bacon is traditionally cured using salt and brine to deliver that old-fashioned flavour and minimum shrinkage in the pan.
And when it comes to bacon’s natural sidekick, we firmly believe that the sausage should be every bit as tempting as the sizzle.