A butchers' favourite, a pork shoulder can be either braised or roasted low and slow for pulled pork. Scored and rubbed with sea salt, the skin makes the ultimate, crispy crackling.
We recommend serving alongside a generous dollop of Parson's Nose Bramley Apple sauce or mustard.
All of our pork is free range, fully outdoor reared on the top of the South Downs, near Brighton. The breed is Duroc/Hampshire cross, free from hormones or growth promoters.