Britain is a nation of pork-lovers: we adore our bacon, sausage and the vast array of ham based products available.
British pork producers have significantly changed production methods to produce much leaner meat and adopt more traditional farming methods as better breeding and stress free pigs are known to produce meat of a better eating quality.
ARVB predominantly use the Landrance pig as it is considered to be a true ‘Butchers Pig’ – broad across the shoulder, long in the loin and thick in the rump.
Pork is a delicious, juicy meat and traditionally said to be best during the months with an ‘R’-colder periods.
Customers can be confident that our pork has been ethically reared, assuring food safety, animal welfare, hygiene and environmental protection through every part of the food chain.
Our pork is traceable – ‘farm to fork.’
|Boned and Rolled Loin of Pork|
|Whole Loin of Pork|
|Boned and Rolled Leg of Pork|
|Boned and Rolled Pork Shoulder|
|Pork Shoulder on the Bone|
|Whole Belly Pork|
|Boneless Pork Belly|
|Pork King Ribs|
|Pork Loin Ribs|
|Pork Spare Ribs|
|Pork Belly Ribs|
|Pork Loin Steaks|
|Pork Loin Chops|
|Diced Leg of Pork|
|Whole Hog Roast Pig|