Spare rib steaks

Spare rib steaks

  • Free range Free range
  • Native breed Native breed
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Often used by the Italians when producing Coppa, Spare rib steaks come from the neck and shoulder area. These tasty, boneless pork steaks have a layer of fat running through them which melts during cooking. One you won't find in the supermarkets but packed with flavour and well worth trying.

Our farmers' outdoor-reared, native breed pigs develop an intense flavour and a lovely, healthy natural layer of fat as they mature at their natural pace.

Native breeds include Gloucester Old Spot, Cornish Black, Berkshire, Tamworth and Blythburgh.

Minimum weight: 400g

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.

Quick recipe ideas

Cooked long and slow. Pop the steaks into a little foil parcel of olive oil, oregano, crushed garlic, salt and pepper and a slice of lemon. Pop on a baking tray for a few hours on a very low oven. Mouthwateringly tender

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A hidden gem

Much like pork cheek, beef shin and oxtail, pork spare rib is an often overlooked but great value cut. Not to be found on the aisles, these classics are worth giving a go

Rob first took the reins of his own butchers at the tender age of 22, and ever since has been focussed on sourcing locally from farmers who have a proper commitment to animal welfare.

Local tasty produce

Spare rib steaks

Spare rib steaks


There are even more tasty morsels here