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Free-range Pork Cutlets

5.0
Free-Range pork cutlets
free-range pork cutlet
Free-Range pork cutlets
Gerard King

Gerard's Suggestion

"I love these! Having the rib bone attached takes your pork chop to another level. So tasty and they look great on the plate..."

Free-range Pork Cutlets

5.0
free-range
small Suffolk farm
native breed
dry-aged

A really versatile cut, perfect on the griddle pan with a little butter, oregano and crunchy sea salt.

Regular price £17.75
Unit price
per
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Shipping calculated at checkout.

Why you will love our Free-range Pork Cutlets...

  • A great, lean cut
  • Free-Range and slow-grown on our wonderful Suffolk farms
  • Very easy to cook and no crackling to deal with! 

These cutlets are very quick and easy to cook, so they're perfect for a midweek light supper. My kids love to pick them up with their fingers and gnaw away at the bone...

Cut from the loin of our delicious local pork we leave the rib bone attached and trimmed. The chine bone has been removed along with the skin, so there's no crackling on this cut.

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.

Allow for two cutlets per person. 

Gerard King

Gerard's Suggestion

"I love these! Having the rib bone attached takes your pork chop to another level. So tasty and they look great on the plate..."

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.

What our customers say