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Quick frozen un-aged free range pork chop w/crackling

Regular price $11.00

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Here is a general guide  - based on average portions.

Turkey - allow approximately 1.5 lbs (675 g per person). For turkeys under 14 lb allow approximately 2 lb (900 g) per portion as the bone to meat ratio is higher for smaller birds.

Goose - allow 2 lbs (900 g) per portion. The biggest geese are only about 11-12 lbs (approx 5.5 kg) so if you need to feed more than 6 people you will need 2 geese.

Chicken (whole, on the bone) - allow 1 lb (450 g) per portion.

Duck - allow 1 lb (450 g) portion.

Pheasant - 1 pheasant feeds 2 people.

Guinea Fowl - 1 guinea fowl feeds 4 people.

Ham, raw. Order 8 oz (225 g) per portion. This will give you 4 oz (110 g) of cooked ham per portion. Ham loses approximately 1/3 to 1/2 its weight in the boiling process, so if you need 2 kg of cooked meat, you should order 4 kg of raw ham.

Meat on the bone (e.g. Rib Roast) - allow 1 lb (450 g) per portion.

Meat, boned (e.g. Rump roast/Topside Roast/Boned Pork Loin) - allow 8 ounces (225 g) per portion.

Meat boned for casserole (e.g. venison casserole pieces) allow 4 oz (110 g) for a casserole with equal vegetable ingredients e.g. mushrooms, onions, carrots. If the casserole meat is just poached in wine, allow 8 oz (225 g) per portion.

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Delicious free range Tamworth pork chops on the bone, suitable for slow oven braising, or barbecue. These chops are not trimmed and have the skin on so have crackling. 

This product is butchered and frozen as soon as it arrives from the abattoir which makes it a more suitable pork product for histamine intolerance. The chops are packed and frozen in individual packs. To minimise histamine development It should be kept frozen, thawed quickly and cooked immediately after thawing.  It should be cooked quickly e.g. pan fried or roasted or best pressure cooked to minimise the time for histamine development during cooking. When cooked it should be eaten immediately, or refrozen immediately as portions of cooked meat. 

These chops are from free range outdoor reared Tamworth rare breed pigs. As such they have a layer of fat of approximately 3/4 inch which outdoor reared pigs need under their skin to keep them warm through the winter when sleeping outside. If you don't want to eat the fat with the chops, just cook the chops as normal with the fat, then pour off the rendered fat from the roasting tray or grill pan.  Strain it to remove the meat remnants and then keep it in your fridge. It is pure lard and has many uses as a very pure cooking fat. It can be used in place of olive oil as it is high in omega 3 and is more stable when heated.  

Cooking Method

Sear in a hot pan with olive oil or lard on both sides to brown for a minute or so. Put the pan into a hot oven (190 degrees) for 10 minutes. Check temperature with a temperature probe. When the pork reaches 75 degrees internally the chops are ready. 

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