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PORK

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Our pork is mainly sourced from Holywell in Flintshire and the Welsh borders, but British pork is also used when Welsh pork is unavailable.

 

Good pork should have a generous covering of fat which should be firm and white. The meat should also be pale pink in colour and the skin must be dry for plenty of good quality crackling.

 

All this helps to give the meat a fuller pork flavour, which is sadly lacking in much of the pork available today.

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