Note: This article discusses traditional cuts such as pig’s head, trotters, and ears. If you're new to these ingredients, we invite you to read on with curiosity. Prefer something more familiar?
Browse our Butchery
Speciality Pork Cuts That The Black Farmer Customers Love
Celebrating tradition, sustainability, and bold flavour — nose to tail.
At The Black Farmer, we’re proud to offer more than just familiar favourites. Our range of speciality pork cuts reflects generations of culinary heritage, cultural pride, and a commitment to sustainable, whole-animal cooking. While these cuts may be lesser-known in today’s supermarkets, they remain much-loved staples in households across Britain and beyond.
Why These Cuts Matter
Using every part of the animal — known as nose-to-tail eating — is a time-honoured practice that brings together sustainability, deep flavour, and cultural authenticity. Whether you're reviving a family recipe or exploring new culinary territory, these cuts offer something rewarding, nourishing, and rooted in tradition.
Pigs’ Tails
Often slow-cooked in stews or roasted until tender, pigs’ tails offer flavour and texture that make them a firm favourite among customers seeking comfort food with soul.
Pig’s Head
Traditionally used to make brawn or rich stews, the pig’s head is full of flavour and gelatin, making it ideal for slow-cooked dishes that call for depth and character.
Pigs’ Trotters
Rich in natural collagen, trotters are prized for their ability to add silkiness to soups and broths. A must-have in pepper pot, oxtail stews, and traditional bone broths.
Pigs’ Ears
With their unique texture, pigs’ ears are enjoyed boiled, fried, or braised. Popular in Caribbean, Chinese, and European dishes, they’re a standout ingredient for those who appreciate real food traditions.
Frequently Asked Questions
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Yes. All our speciality pork cuts are butchered to high standards and safe to cook at home. Some require longer cooking times or slow preparation, but the results are rich and rewarding. We recommend slow braising, stewing, or roasting for the best results.
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Start simple. For pig’s head, try making a traditional terrine (brawn) or use it to enrich a stew. For trotters, add them to a slow-cooked soup or broth where they release natural gelatin and flavour. We’re working on adding more recipes and guides — stay tuned or reach out for recommendations.
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Pigs’ ears have a unique texture — soft when stewed, crispy when fried — and a mild pork flavour. Tails are similar to oxtail: meaty, rich, and best cooked low and slow until tender.
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Yes. All our cuts are fully cleaned and prepped by our expert butchery team. You’ll receive them vacuum-packed, ready to cook — no additional processing required at home.
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Yes. At The Black Farmer, we pride ourselves on ethical farming. Our pork comes from high-welfare, British farms where animals are raised naturally and with care. Every cut reflects our commitment to quality and sustainability.
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Yes. All our pork products are suitable for home freezing. If you’re not cooking them immediately, just place them in the freezer on arrival and use within three months for best quality.
I’m not sure these are for me. What else do you recommend?
If you prefer more familiar cuts, we suggest exploring:
Final Thoughts
Our speciality pork cuts are more than just ingredients — they’re a celebration of where we come from, how we cook, and how we care about food. Whether you’re looking to reconnect with heritage, cook more sustainably, or simply explore new flavours, we invite you to try these traditional cuts with confidence.
