Pork

At Tom Hixson online butchers we pride ourselves on sourcing the highest quality cuts of meat from around the globe, as well as from across the UK. Our dedicated producers are free-range pig farmers, allowing their stock to roam outdoors throughout their lifespan, resulting in top British pork produce. Amongst our exclusive range is pork from Hampshire, Berkshire and Gloucester Old Spot boars. These breeds offer a superior eating quality, through enhanced flavour, tenderness and succulence.

Once ready the pig is prepared by our expert butchers into the pork products that remain a staple of Tom Hixson’s range.

Pork is one of the most diverse and versatile of a butcher’s produce with a huge variety of cuts, cures and cooking options. Most cuts of pork can be roasted, baked or grilled. Other popular methods include pan-frying, stir-frying, stewing and griddling.

While bacon, in its many forms, including ham and gammon, is the most popular and best known, the range of choice goes well beyond that.

Streaky bacon (sometimes called side bacon) is often used as a means to add flavour and keep the exterior of meats like chicken and turkey. The thicker rashers of streaky bacon add plenty of flavour due to the additional fat running through the meat, preventing drying out after longer cooking times.

British back bacon, on the other hand, is considerably higher in meat content, with a thin rind of fat following down one side. Ordinarily, we serve smoked back bacon, which gives an additional flavour through smoked wood shavings. Some people, however, find this flavour too intense, for those we also carry unsmoked back bacon so if you prefer to make your own bacon rub seasoning for your meals you can tailor the meat to your taste.

Our pork loin is a large cut taken from the back of the pig, running along the shoulder up to the rump. Our Boston Butt is the pick of our pork loin stock, which is perfect for a slow cooked BBQ centre piece or for some delicious pulled pork.

Also taken from the pork loin is our wonderfully tender pork fillet tenderloin, available from the Iberico pig or from traditional swine. This meat is fantastically versatile and can be cooked in any many ways, we recommend grilling to keep the cut lean of any extra fat (great for alternative kebabs) or by cutting the fillet down and roasting the pork medallions for an excellent roast dinner.

Tom Hixson also sells the perfect base meat for your home cooking, pork mince. Ideal not only for sausage rolls but also minced pork meatballs (you may also combine with some of our choice beef mince to create an unbeatable Italian dish). Alternatively, you may also want to combine with some complementing pork flavours, such as leek, to create some delicious homemade pork sausages.

The final cut of pork we offer at Tom Hixson’s is a favourite throughout the year, not just the summer as many usually say. Our BBQ ribs are cut by our master butcher’s with just the right amount of fat to ensure a slow cook delivers a wealth of flavour. As well as Spare and Baby Back ribs we also stock the popular St. Louis ribs, which are flatter and higher in fat content than traditional baby back ribs, making this cut perfect for an extended slow cook in a smoker. Combine any of our ribs with a homemade pork rib rub or sauce for great tasting ribs every time!

Many of our finest cuts are also available from Iberico Pigs, the Spanish black hog. Iberico pork has a distinctive nutty, flavouring combined with a unique woody aroma that really sets it apart. Furthermore, the meat can boast a tenderness that can be almost creamy at times, which few other types of pork can come close to or compete with.

Tom Hixson’s Iberico range includes "cheeks, spare and loin ribs (also available in a French trimmed rack) as well as Iberico Pork Secreto, a highly prized cut form the shoulder of the pig that is often considered one of Spain’s best kept culinary secrets.

We also regularly have Iberico Pork Burgers which will be a great addition to any BBQ to give your guests a burger with a twist. We are also always on the lookout for new and different cuts so we can give you as many opportunities to try and give Iberico a go.

When it comes to cooking pork belly there are a number of options, however, your best bet is to put the joint in the oven for a perfect roast pork. Set your oven to a higher temperature towards the end of cooking to ensure a crispy pork belly that is a great centre piece to any Sunday roast, although for a healthier alternative you can grill or braise your meat.

For a more tender meat you could create a bbq pulled pork, with a homemade sauce, in order to do this you will need a high-quality smoker or slow cooker, although the smoker will deliver the better flavour of the two. Simply prepare the meat with a pork rub and cook for 4-6 hours depending on the weight of your joint. Once finished use forks, or meat claws if you have them, to pull the meat apart before smothering it in delicious sweet BBQ sauce.