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Pork

Pork Buyers Guide

The Pork Shoulder is an area of a pig’s anatomy that is worked hard during its lifespan. Thus it tends to be one of tougher cuts available. The real strength of pork shoulder lies in its sheer versatility. It is a cut which packs a lot of flavour despite it’s fairly modest price tag.

As with many tougher cuts of meat, it declined in popularity. But as slow cooking has become a more common cooking method, it has seen a revival of sorts.

As meat from the shoulder is very tough, any variation benefit from slow cooking. Cook at a low temperature over a long period of time to tenderise the meat. This will also help to develop the flavours.

Pork shoulder joints are, in our honest opinion, best roasted or braised. Pot roast the meat slowly alongside herbs and spices that complement it. If you are using diced meat, or indeed ground pork, we suggest following the same rules.

If you are cooking a casserole or stew, it should be cooked long enough that the pork becomes succulent and soft. Resulting in meat that simply melts in the mouth.

At Campbells Meat, we select our pork from farms recognised for their high standards of animal welfare. By doing so, we ensure that only the best quality of meat is passed onto our customers.

Our pigs are free to roam around outdoors and forage. This gives the meat a wonderful marbled effect which results in a fuller flavour.

From our purpose built premises in Linlithgow, our expert butchers prepare every order on the day of dispatch.

Once your order has arrived at your door, it is up to you whether to cook it fresh or freeze it.

At Campbell's Prime Meat Ltd, we have a vast selection of fresh pork belly available to buy online.

Read More

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Featured Pork Products

Pork

Pork Buyers Guide

The Pork Shoulder is an area of a pig’s anatomy that is worked hard during its lifespan. Thus it tends to be one of tougher cuts available. The real strength of pork shoulder lies in its sheer versatility. It is a cut which packs a lot of flavour despite it’s fairly modest price tag.

As with many tougher cuts of meat, it declined in popularity. But as slow cooking has become a more common cooking method, it has seen a revival of sorts.

As meat from the shoulder is very tough, any variation benefit from slow cooking. Cook at a low temperature over a long period of time to tenderise the meat. This will also help to develop the flavours.

Pork shoulder joints are, in our honest opinion, best roasted or braised. Pot roast the meat slowly alongside herbs and spices that complement it. If you are using diced meat, or indeed ground pork, we suggest following the same rules.

If you are cooking a casserole or stew, it should be cooked long enough that the pork becomes succulent and soft. Resulting in meat that simply melts in the mouth.

At Campbells Meat, we select our pork from farms recognised for their high standards of animal welfare. By doing so, we ensure that only the best quality of meat is passed onto our customers.

Our pigs are free to roam around outdoors and forage. This gives the meat a wonderful marbled effect which results in a fuller flavour.

From our purpose built premises in Linlithgow, our expert butchers prepare every order on the day of dispatch.

Once your order has arrived at your door, it is up to you whether to cook it fresh or freeze it.

At Campbell's Prime Meat Ltd, we have a vast selection of fresh pork belly available to buy online.

Read More