Also known as the spare rib or blade, our butchers bone and roll the pork shoulder making it super easy to carve, ready for its place as a roasting centrepiece!
Our farmers' outdoor-reared, native breed pigs develop an intense flavour as they mature at their natural pace. The shoulder also has a slightly sweeter taste than other roasting joints, making it ideal for pulling and filling a delicious pork bun!
Native breeds include Gloucester Old Spot, Cornish Black, Berkshire, Tamworth and Blythburgh.
Available weights: 1kg, 1.4kg and 2kg
All of our meat is cut fresh to order by our butchers.
Everything is available for next day delivery as long as you order by 1.30pm.
All further questions are answered here.
Crush a couple of garlic cloves, two red chillies and a little salt and pepper. Score the skin and rub over the joint. Pop in the oven on high for 30 mins, before pouring over 5 tbsp lemon juice, a couple of tbsp oil and turning down to low for 2 hours. Rest. Tender and juicy!
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Meat from closer to the pig's head is sweeter and more succulent than other cuts. This gives pork shoulder a slightly sweeter taste than other pork roasting joints such as leg