Blythburgh Free Range Bone In Pork Shoulder liked-by-wild-boar-sausages preferred by most chefs

preferred by most chefs

Slice thinly across the breast when serving for presentation

our master butchers have skilfully boned a guinea fowl so that all you have to do is slice and serve - no bones to worry about (although we have left some of the leg and wing bone to give the bird some shape)

Just rub with oil and season

This gets harder to judge the larger the joint

Blythburgh Free Range Bone In Pork Shoulder liked-by-wild-boar-sausages preferred by most chefsSeason: Available all year Ideal for pulled pork recipes Cook long and slow 5kg shoulder on the bone Dispatched chilled The pork shoulder is less lean than the leg and is the best joint to use if you fancy making your own pulled pork. Cut from the shoulder, this joint comes bone in to provide added flavour. The rib bone has been removed to make shredding or cutting easier. The centrepiece for the annual Wild Meat Company summer staff party, the 5kg