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Opening Times:

Monday - Friday 7am - 5pm

Saturday  7am - 4.30pm

Sunday - Closed

Telephone 01937 582063

Andrews

Traditional Family Butchers

Head

Spare Rib

Blade

Loin

Leg or Ham

Hind Trotter

Front Trotter

Pigspot

Click on a cut to see more details. If you need help please don’t hesitate to contact us.


Pork Explorer

Beef Lamb

Belly

Hand

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HEAD


The chaps are the cheeks from a pigs head, traditionally lightly brined for slow simmering. Chaps are incredibly sweet and flavoursome.  Pigs ears are mainly purchased for pet food in the UK but are slowly becoming popular again.  They require long slow cooking with plenty of stock vegetables.  Useful in brawn.


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SPARE RIB


Spare rib roast, this is a large joint from the shoulder of the pig.  Whether on the bone, or boned out and tied up the spare rib is one of the prime roasting joints of pork.  Seperately the spare rib can be cut into chops, not to be confused spare ribs trimmed from the belly, these produce a sweet tender chop.


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BLADE


Blade can be minced for sausages or a cheaper end joint.


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LOIN


Loins are very long on a pig. Loin can be cut and used as Rack of Pork which is tremendous for roasting.  Each joint can be divided into Pork Chops.  Any loin joint can be boned out and used for stuffing, rolling and tying.  The eye of the loin can be trimmed out and sliced to give pork escalopes.  Or cured loin is commonly known as back bacon.  Tenderloin is the fillet of delicate lean meat which runs along the other side of the loin.  It is extra tender but needs cooking with care as can easily dry out.


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LEG


Most legs of pork go for curing to make hams, a whole leg produces a massive ham on the bone, or it can be cut into 3 smaller ham joints. Corner Gammon, Fillet end and Knuckle end.  Not all legs are cured for ham, Pork leg is one of the most used cuts as you can roast, dice and make sausages from it. Once cured it becomes bacon. Another fantastic cut from the leg is the pork shank.



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Trotters: The feet of the pigs, the ones from the front sometimes cut a bit longer than the hind legs.  The amount of meat on them is marginal but they do offer the cook a rich, flavoursome, gelatinous sinew which when simmered over a few hours results in melting tenderness. Can be used in stocks and sauces.



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BELLY.


A popular cut, the belly is a flexible part which can be used whole, scored and then roasted.  The spare ribs trimmed from the belly always have a reasonable amount of meat on them and offer a finger licking treat when properly prepared.  Once cured it makes fabulous streaky bacon or pancetta.  It can also be cubed and added to stews and casseroles. It can also be minced and added to leaner pork cuts (blade) to give well balanced sausages.


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Trotters: The feet of the pigs, the ones from the front sometimes cut a bit longer than the hind legs.  The amount of meat on them is marginal but they do offer the cook a rich, flavoursome, gelatinous sinew which when simmered over a few hours results in melting tenderness. Can be used in stocks and sauces.

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This is an old style roasting joint but in modern times it is boned out for sausages or dicing because of its tremendous flavour. If cooked whole with the  bone in slow cooking is the preferred method

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PigSpot detail