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Pork Loin Steaks, Free-Range

5.0
Free Range pork loin steaks
Free Range pork loin steaks
Gerard King

Gerard's Suggestion

"Try simply sprinkling with flaked sea salt and fresh oregano, olive oil and a squeeze of lemon."

Pork Loin Steaks, Free-Range

5.0
dry-aged
free-range
slow-grown
small Suffolk farm

Boneless, free-range steaks. Lean and healthy and so easy to cook.

£8.50
(0 in basket)
Shipping calculated at checkout.

Why you will love our Pork Loin Steaks, Free-Range...

  • Free-Range, heritage breed pork from our fabulous British Lop pigs 
  • Great flavour, lean but with a layer of delicious fat 
  • Quick and easy to cook 

From our fabulous slow-grown, heritage breed pigs, these steaks are cut from the sirloin (the pig's saddle) and have no bone but a nice layer of fat - plus crackling which crisps up beautifully. 

The loin steak makes a wonderful, simple supper. It's full of flavour and succulence too. Pan-fry with butter and garlic (and sage leaves if you have them) for a delicious and easy meal. 

Our pork comes from free-range, heritage breed and slow-grown pigs that have been reared on small Suffolk farms by farmers who really care about their livestock. We always dry-age our pork for at least two weeks, which allows the meat to develop a deep, exceptional flavour, and helps the skin to dry out naturally, resulting in a cracking crackling. 

Allow for one per person. Unless you're very hungry! 

Gerard King

Gerard's Suggestion

"Try simply sprinkling with flaked sea salt and fresh oregano, olive oil and a squeeze of lemon."

Want to know more?

Our exceptional pork comes from free-range pigs raised in the light, sandy soils of East Suffolk. This unique environment allows them to root and forage naturally, resulting in pork known for its traditional flavour, excellent marbling, and a delicious fat covering for perfect crackling. We source our heritage breed pork from a select group of local farms, including the wonderful 'British Lops' from Thatched House Farm on the Broads, where our farmers prioritise first-rate animal welfare and husbandry. These close partnerships ensure consistently high-quality pork with exceptional flavour and texture. To enhance its character and ensure excellent crackling, we dry-age the pork on the bone for up to two weeks in our hanging chiller.

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