Pigs Ears
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Pigs Ears

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Serves 2
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Fresh pig's ears. Ideal for stock, soups, or fried as snacks/canapes. 

Our pork is Scotch Pork from Quality Meat Scotland certified Farm Assured farms, where the pigs welfare is of paramount importance. Our pork is sourced from Ayrshire farms, specially selected for their high standard of stockmanship, and only small numbers of animals are processed at a time to maintain highest animal welfare standards.

All orders are prepared here in Linlithgow by our skilled butchers - whatever pork cuts you require from roasting joints to sausages.

We aim to ensure that all ears do not contain any ear tags.  Occasionally, you may find a few which have been missed.  

Please note that the image is for illustrative purposes only and the actual product will be a raw pig's ear.

On average, each raw pigs ear is between 100 - 150g.

Refrigerated Shelf Life From Despatch Date: 5 Days

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Your meat order is kept cool in transit because we either use an insulated expanded polystyrene box, or a recyclable tough corrugated cardboard box which is foil lined and insulated with bubble wrap. Both boxes are leak-proof and sturdy.

To keep your delivery cool, it is packed along with specially designed ice packs. Our ice packs are made with a frozen water-based gel, which keeps the meat at the correct temperature for up to 48 hours. When the ice does melt, it stays as a gel, which prevents the delivery becoming wet.

Campbells Prime meat ice gel pack delivery

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Pigs Ears

Michelin star quality

The most important factors in cooking for me are great produce, a good technique and perfect harmony. Great quality produce means you can create great quality meals.

Local & Sustainable

Scotland’s livestock farmers are passionate about looking after our iconic countryside and play a vital role in sustaining an industry which supports around 50,000 jobs – many in Scotland’s fragile rural communities.

Family owned since 1910

The Campbells story started over 100 years ago when a young Thomas Campbell took up his craft as a butcher in 1910. Over a century later, and his legacy still lives on in the Campbells name.