Helen, Eastleach

Whole tenderloin, a beautiful canvas for all sorts of flavours and styles. Be careful not to overcook. More about Helen.

While the meat is typically lean, the generous ring of fat adds serious flavour and richness. Best cooked quickly and over a high heat, making them...

Boned and rolled with the perfect meat to fat ratio. Try roasting it slowly at 150 degrees or so. For decent crackling, cut off the skin, scrape ou...

Rich and full of flavour, this works really well in ragùs, dumplings and Asian dishes of all kinds.More about Helen.

Ready for stews, curries and casseroles. Sear it to seal, and then chuck in your slow cooker for a fabulous stew when you got home from a long day....

Meltingly soft marbled pork, so easy to cook. 2 steaks.More about Helen.

Perfect, juicy pork steaks. Essentially a chop without the bone and - with two steaks to a pack - they’re absolutely delicious and so quick and eas...