Listed below is a small selection of speciality pork cuts that we can supply: Pork Cutlet French Trimmed > 227-255g (8-9oz) – Just the eye of the loin on the curly rib bone and the bone French trimmed. Rack of Pork French Trimmed > As above, but left with 10 cutlets left together. Very easy to portion and available rind on or rindless. Rindless Pork T-bones > 227g (8oz) - Literally a T-bone, and the great beauty of these is that you can get a pork chop and serve it veal chop style, maybe in olive oil and sage, and each one will be similar in size. Pork Tournedo > 170g (6oz) - This is cut from the single eye of loin and banded to produce a really flexible, tender, succulent piece of pork. Pork Pave > 170g (6oz) - Taken from the haunch, this is a single muscle. Ideal for slow braising in a stock. Pork Stir-fry > Tender, all lean strips of pork, cut from the haunch. Pork Kebabs > 113g (4oz) - Tender pieces of pork leg, cubed and threaded onto a wooded skewer. Continental Style Leg of Pork > A traditional leg of pork, prepared with one muscle removed. This reduces the size of the circumference and allows it to be carved easily. It weighs approximately 5.4 – 6.8kg (12-15lb) and is completely boneless. Pork Osso Buco > From the hock of pork, barrelled out and cut into equal portions. Great for a starter. Loin Pork Pave > Just a small covering of fat on a square-cut, boneless eye muscle of pork. Pork Collar Roll or Daube > Wonderful braised as a whole roll and then portioned. Our butchers will be pleased to prepare any pork products to your specific size and specification. > Speciality cuts > Pre-cuisine