Free Range Pork Rump Steaks no-discount each fillet is carefully selected

each fillet is carefully selected by our butchers and dry-aged for a minimum of 21 days to relax the muscle fibres and gently concentrate flavour

Cook low and slow until the meat seamlessly falls off the bone and the bone marrow gradually dissolves into delicious

known for its generous fat cap and deep

golden crackling

Sourced from Suffolk-Texel cross lambs reared on the pastures around Launceston in Cornwall

Free Range Pork Rump Steaks no-discount each fillet is carefully selectedCut from the rump, these steaks are a favourite among butchers for their balance of flavour, tenderness and versatility. With more marbling than loin, they remain juicy during cooking while delivering a fuller pork flavour. Our free range pork comes from Hampshire cross Duroc and Large White pigs reared outdoors in Suffolk and on the South Downs. These breeds are selected for their excellent fat cover and eating quality, producing pork with