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020 7248 3569 | hello@tomhixson.co.uk

Pork

Pork

Our dedicated producers let their free range pigs roam outdoors throughout their lives. 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. Each product is expertly trimmed by our master butchers before it arrives to you. Order online today and taste our award winning pork. Available at unbeatable, wholesale prices.

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  • Ultimate Meat Box
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    Ultimate Meat Box

    Iberico Collar- 2.0kg

    Iberico Spare RIbs- 1.6kg

    USDA Short Ribs- 4.5kg

    USDA Burgers- 12 x 200g 

    Wagyu Burgers- 12 x 200g 

    Wagyu Ribeye- 1.9kg

    price per serving: £4.43 weight: 14.8kg
    Price: £328.00
  • Iberico Pork Box
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    Iberico Pork Box

    Iberico Pork Collar- 2.0kg 

    Iberico Pork Spare Ribs- 1.6kg

    Iberico French Trimmed Pork Rack- 2kg 

    Iberico Pork Abanico- 0.8kg

    price per serving: £3.24 weight: 7kg
    Price: £110.00
  • Deluxe BBQ Box
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    Deluxe BBQ Box

    Iberico Collar- 2.0kg
    Iberico Spare Ribs- 1.6kg
    USDA Short Ribs- 4.5kg
    USDA Burgers- 12x200g
    Wagyu Burgers- 12x200g

    price per serving: £2.71 weight: 12.9kg
    Price: £175.00
  • Iberico Pork Collar
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    Iberico Pork Collar

    Collar as a cut is fast becoming more and more popular and when you add the fact it is an Iberico collar, it adds another exciting dimension. So give our succulent iberico collar a go and see what all the fuss is about. 

    price per serving: £4.2 weight: 1.8kg
    Price: £42.00
  • Smokers BBQ Box
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    Smokers BBQ Box

    Boston Butt - 4kg
    USDA Brisket - 4.5kg
    Iberico Spare Ribs - 1.1kg
    St Louis Ribs - 3kg

    price per serving: £2.52 weight: 12.6kg
    Price: £122.00
  • Iberico Pork French Trimmed Racks
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    Iberico Pork French Trimmed Racks

    Our Pork Ribs are French trimmed by our master butchers. Deliver extraordinary flavours and texture.
    price per serving: £5.80 weight: 2kg
    Price: £58.00
  • Iberico Spare Ribs
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    Iberico Spare Ribs

    These Iberico Spare ribs are simply fabulous with the nutty, tender succulence that makes Iberico pork so famous and will be a hit at any BBQ.
    price per serving: £4.967 weight: 1.2kg
    Price: £14.90
  • Ultimate protein box
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    Ultimate Protein Box

    Chicken Breast Fillet 5Kg

    Unsmoked back bacon 2.27Kg

    Pork Fillet 2x 0.6Kg

    Black label Argentine beef Rump Heart  2x 2.4Kg

    price per serving: £3.26 weight: 13.27kg
    Price: £130.70
  • sausage meat
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    Pork Sausage meat (for stuffing)

    Our pork sausage meat is ideal for your homemade stuffing or sausage rolls and goes really well with our turkey butterfly.
    price per serving: £1 weight: 0.45kg
    Price: £4.00
  • St Louis Pork Ribs
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    St Louis Pork Ribs

    Our St Louis Ribs deliver the taste of the deep south to your awaiting tastebuds. An essential for any barbecuer.
    weight: 5.4kg
    Price: £55.20
  • Pork Collar
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    Pork Collar

    The Pork collar is slightly fatty, having a marbled effect, meaning that when cooking, it doesn’t dry out easily, making it a great cut of meat for slow cooking and roasting.
    weight: 1.8kg
    Price: £15.95
  • BLACK PUDDING STICK
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    Black Pudding stick

    Award winning black pudding stick, delicous combination of pigs blood and herbs.
    price per serving: £0.27 weight: 1.36kg
    Price: £5.50

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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.