Home-Cured Bacon – our free-range pork comes from the Burtons Farm in Wilberfoss. It’s dry-cured the old-fashioned way, never salty and has a lovely flavour. It carries a little more fat because of the way it is reared but this adds to the flavour and will crisp to perfection.

Bacon Melts – a bacon steak stuffed with red peppers and mozzarella cheese. Makes a real molten treat as the bacon and cheese are great together. Cook under the grill turning halfway through or to keep the cheese together wrap in foil and roast for 30 minutes. To crisp slightly, uncover for the last 10 minutes.

Oak-Smoked Bacon – this is our dry-cured bacon, which has been smoked in the old-fashioned way over oak and beech chippings. This gives you a natural colour and flavour, the way it was meant to be.

Gammon Steaks – we cure our own gammons from legs of pork from our free-range pigs. The gammons are dry cured giving a wonderful flavour. Simply grill for about 15 minutes. I snip the rind every inch, this stops the steak from curling and catching the grill. Try served with a fried egg or pineapple rings and chips.

Mushroom Pork Tenderloins – the finest pork tenderloin stuffed with smooth paté and mushrooms and coated with our wild mushroom marinade. Great served at any dinner party and very easy to cook. Simply wrap in foil and roast for 40 minutes at 180°C or simply pan fry.

Italian Pork Pockets – a pork sirloin which is stuffed with minced smoky bacon, mozzarella cheese and basil. We then marinate the pork with one of our spicy marinades (not hot). Roast in the oven for 35 minutes at 180°C or simply grill and serve.

Marinated Pork Sirloins – a tender pork steak cut from the loin, you can have them plain or try with one of our two favourite marinades: chilli, lime and ginger, which has a medium heat, or if you like yours a little hotter, try our Cajun. Both have a wonderful flavour and can be grilled or barbecued in 10 to 15 minutes.

Pork Schnitzel – a battered chump pork steak, which is coated with our crispy coating that has plenty of sage and onion to season. Simply pan fry with a little oil for about 10 minutes and serve.

Meat the Granny – this is a real treat! We take the finest pork tenderloin and stuff the centre with sliced granny smith apples, apricots and a sprinkle of sage to balance the flavours. We wrap the tenderloin with streaky bacon and a little more sage. This is best roasted in the oven for 35 minutes at 180°C, no need to cover with foil as the streaky bacon will crisp and self baste the pork!

Slipper Joint – this is a very lean joint taken from the side of the gammon. These can be roasted but I boil them for about 1¼ hours and slice. Try served with new potatoes and cauliflower cheese. An average slipper will feed four. If you require a larger joint, we can cut one from a whole gammon.

Pork Rib Eye Steak with Sage – these are cut from our Gloucestershire Old Spot Pork, which is very tender and flavoursome. We then roll the edge in sage and slice. You can grill, barbecue or pan fry them for 10 to 15 minutes.