Pork

At Simon Howie we source specially selected Scottish pork which has been reared to exceptional farm assurance standards, ensuring the best in animal health and welfare.

Know your pork cuts:

Click on the different cuts on the right to view more information

Shoulder

The Shoulder is a popular muscle and often boned and rolled by the butchers. The shoulder is also referred to as the ‘butt’ which comes from the German for ‘widest part’. A fairly tough meat this muscle is perfect when slow cooked, with the fat melting through the cook it becomes tender and full of flavour. Perfect for pulled pork or as a roasting joint.

Loin

The loin is found on the back of the pig. The muscle is lean and tender so care needs to be taken when slow cooking as to avoid the meat drying out. Alternatively the loin can be portioned into steaks or chops and pan fried or grilled.

Leg

A large and fairly lean cut that is often made into hams, used as a roasting joint, or cut into leg steaks.

Ribs

The back ribs are removed when cutting out the loin but in themselves they are a wonderful cut. These are very tender with a good covering of both meat and fat between the ribs. A great choice in the summer for a barbecue.

Belly

Cut from the underside of the pig this muscle surrounds the stomach, it is well covered in fat and as a result is perfect for bacon and pancetta. The belly is also cut as an individual muscle for slow cooking and with the good fat covering it creates a wonderful flavour.

Hough

The Hock comes from the lower section of the leg, often seen as ‘Ham Hock’. This cut is more often than not smoked and is great for flavouring soup.

Pork Shoulder Rolled

Diced Pork

Pork Mince

Pork Sausages

Pork and Apple Burgers

Pork Cutlets French Trimmed

Pork Loin Boned and Rolled

Pork Fillet

Pork Loin Steak

Rack of Pork French Trimmed

Pork Gigot Steak

Pork Stir Fry

Pork Ribs

Pork Belly

Hough

  • Our Meat

    Dry Cure Bacon

    Dry-Cured and thick cut

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  • Where we Started

    My first love was always farming, but at the age of twelve my dad suggested butchery, so I started as a Saturday boy in a local Perth shop.
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