Bringing together UK independent food and drink suppliers in one easy to access marketplace

Middle White Half Suckling Pig - Oven Ready

Middle White Half Suckling Pig - Oven Ready

Middle White Half Suckling Pig - Oven Ready

£137.50

Add To Basket

Supplied by: Huntsham Outstanding Rare Breed Meat | Delivery Details

Free Delivery

Middle White suckling pigs from the Huntsham herd are a luxury treat  – though not as expensive as you might expect for succulent young meat of this quality.

They were on the menu in a number of the UK’s finest restaurants before lockdown.  Chris Harrod, whose Michelin-starred restaurant is close to Huntsham, used to buy them week after week – he was twice awarded 10/10 by all four of the Great British Menu judges for his main course dish based on our Middle White suckling pig.

A great way to try this delicious meat, is with this half suckling pig butchered and oven ready. It will weigh about 5.5 kg.

Half suckling pig fully butchered, oven-ready 

  • 1 shoulder joint - about 4 servings
  • 1 leg joint - about 6 servings
  • ½ saddle joint (loin and belly) boned and rolled - about 5 portions
  • 1 kidney

 

 

Delivery Details

Delivery is Free.

Please order by 4pm on Friday for delivery the following Wednesday.

Shipping Facts

Orders placed before 4pm on Friday will be delivered the following Friday.

Orders receveid after this will be carried over to the following Wednesday (unless there is enough in stock to fulfil your order, in which case you will receive it sooner).

We will notify you by email to let you know when your order will arrive.

Minimum Order Details

Minimum Order is £50

Customer Services

Richard@huntsham.com
01600 890296

Opening Times

9:00 AM - 5:00 PM

Returns Policy

View Returns Policy

Meet the retailer

Huntsham Outstanding Rare Breed Meat

Richard Vaughan’s Longhorn Beef has been described by Heston Blumenthal as ‘the best beef available in Britain’ during his TV series 'Perfection', and their Middle White Pork has been described by many Michelin starred Chefs as ‘nothing short of sensational’. Marcus Wareing who has used Huntsham Meat at The Berkeley reminds us that cooking with these rare breeds encourages their survival.

more

Sign Up to our Newletter

Receive our latest news, offers and product releases, direct to your inbox.