Roasting Joints

10 Item(s)

per page

Set Descending Direction
  1. 3kg Pork Loin Boned & Rolled
    3kg Pork Loin

    Boned and Rolled, with crackling

    Supplied fresh

    More info
  2. Belly of Pork 1.2kg
    Cut from our selected Free-Range English Rare Breed Pork.

    One of the most succulent pieces of Pork you can get and always popular.

    Minimum weight 1.2kg

    Supplied fresh

    More info
  3. Belly of Pork 2.5kg
    Cut from our selected Free-Range English Rare Breed Pork. One of the most succulent pieces of Pork you can get and always popular. Minimum weight 2.5kg Supplied fresh

    More info
  4. Boneless Half Leg of Pork
    Cut from our selected Free-Range English Rare Breed Pork. A traditional roasting joint with delicious crackling. Minimum weight 3kg Supplied fresh

    More info
  5. Boneless Pork Shoulder
    Cut from our selected Free-Range English Rare Breed Pork. This is a boneless roasting joint, taken from the shoulder. Minimum weight 1kg Supplied fresh

    More info
  6. Gammon Joint 1kg
    Cut from our selected Free-Range English Rare Breed Pork.

    This 1kg Gammon joint is cut from the leg before being cured to add flavour.

    Supplied Fresh

    More info
  7. Gammon Joint 2kg
    Cut from our selected Free-Range English Rare Breed Pork.

    This 2kg Gammon joint is cut from the leg before being cured to add flavour.

    Supplied Fresh

    More info
  8. Gammon Joint 3kg
    Cut from our selected Free-Range English Rare Breed Pork.

    This 3kg Gammon joint is cut from the leg before being cured to add flavour.

    Supplied Fresh

    More info
  9. £13.95
    Loin of Pork
    Cut from our selected Free-Range English Rare Breed Pork. A 1.5kg piece of Pork Loin, prepared for easy carving. Supplied fresh

    More info
  10. £5.20
    Pork Fillet
    Cut from our selected Free-Range English Rare Breed Pork. A whole fillet of Pork, trimmed of all excess fat and sinew. Minimum weight 400g Supplied fresh

    More info

10 Item(s)

per page

Set Descending Direction
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