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Pork – a meat for all seasons

As we head into the festive season, the inevitable buzz around ‘what you’re having for Christmas dinner’ is already circulating.

And while tradition guides many not opting for Turkey, we know it isn’t everyone’s preferred choice. Which is why we want to take a moment to bang the drum about the virtues of Lakings Lincolnshire-reared pork. Originating from a single Lincolnshire farm no less, our pork is proudly British.

Raised on a cutting-edge Red Tractor farm, our pigs enjoy exceptional welfare and a customised diet grown and milled especially for them on the premises. It is this meticulous approach that ensures unparalleled flavour and texture, making our pork a true joy to serve and savour.

Pork cuts

Knowing which cuts are available, each with its own unique characteristics and best cooking methods is the key to getting the most from this popular product. Here is a list of our most popular pork cuts:

Shoulder of pork – fantastic for family roasts.

Pork fillet – an extremely tender and lean cut, perfect for quick and healthy midweek recipes.

Loin of pork – cut from between the rib bone of a loin rack, giving the perfect pork chop, loin steak or roasting joint.

Belly of pork – perfect for taking BBQ marinades and savouring its melt-in-the-mouth fatty goodness.

Pork shoulder and the secret to crispy crackling

For the perfect family roast opt for pork shoulder, with crispy pork crackling. There’s a knack to perfect crackling and we are here to spill the secret.

Firstly, your joint needs a good layer of fat beneath the rind. Before cooking, ensure the rind is dry by patting it with a paper towel and then scoring with a sharp knife. Each cut should be about 5mm apart and deep enough to cut through the rind down into the layer of fat, but not right into the meat. Repeat the process in the opposite direction to create a crisscross effect. Brush with a little oil (Lincolnshire rapeseed oil is ideal) and season with a generous amount of salt before putting into a pre-heated hot oven – we are talking 230 degrees – for 20 minutes.

The hot blast should help to make the fat sizzle, giving you perfect crackling. Then, turn down the oven to 180-190°C, 160-170°C fan or Gas Mark 4-5 and continue cooking your joint for the designated time for its weight.

Gammon for the festive season

Often a popular choice for a Boxing Day feast (or any celebration dinner, let’s be honest) – Rosie Dicker’s Blood Orange Glazed Gammon makes for a spectacular culinary experience.

And if you’re wondering what’s the difference between gammon and cooked ham, not much, is the answer. Both gammon and ham are cuts from the hind legs of a pig and are either salted, brined, or smoked.

Meals on a budget

Pulled pork is a fantastic, flavoursome dish that can be cooked on the barbecue in the summer and in the slow cooker in the colder months. Pork shoulder joint is most suited to slow cooking, which is primarily what gives pulled pork its rich, tasty texture and flavour.

If you’re craving a Friday night takeaway, fake it instead and create your own Dan Dan noodles using Lakings pork mince. Rosie’s recipe is tasty, quick and guaranteed to save you some pennies, too.

Lincolnshire sausages and other cooked pork favourites

One of our best-selling products and shipped to customers around the country weekly, our traditional Lincolnshire sausages are made using the finest Lincolnshire Pork and our special blend of herbs and spices.

Use them to make fabulous hot dogs, serve with mash and greens or create a winter warmer of Toad in the Hole with onion gravy.

If you’re planning a festive buffet to feed to 5,000, don’t forget to try our delicious pork pies, puff pastry sausage rolls, honey roast and cooked ham and let’s hear it for our celebrated haslet, which was featured on the Hairy Bikers Tour of Britain.

And finally, who could forget, Chine? unless you’re from Lincolnshire then the chances are you’ve never heard of stuffed chine, which is tasty collars of bacon, hand sliced and stuffed with parsley. Renowned for dividing opinion, it’s a taste sensation – we urge you to try it and see which side of the fence you sit on!

Health benefits of eating pork

There are a surprising number of ways pork can offer health benefits when eaten as part of a varied diet. For example, pork loin fillet is low in saturated fat and makes a great mid-week meal when coupled with a ‘power’ food like pomegranate in this recipe for Pomegranate and Quince Coated Pork, created by our ambassador chef Rosie Dicker.

According to, pork is also naturally rich in protein, which contributes to the maintenance and growth of muscle and is needed for the normal growth and development of children’s bones.

Pork is a source of zinc, selenium and vitamins B12 and B6 that help the immune system to work normally.

Pork is a source of vitamins B12, B6, Niacin and Riboflavin – B vitamins that help reduce tiredness and fatigue as part of a healthy balanced diet and lifestyle.

Date for your diary

National Roast Suckling Pig Day is observed on December 18th each year.

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