Four thick-cut rare-breed pork steaks, each in a different house marinade: peppered, barbecue, smoky paprika and sweet chilli. Our best-selling deal — 4 for £8.

Traditional recipe using our own rare-breed pork.

Buttery Welsh leek folded through slow-ground pork.

Dry-cured for seven days in salt, sugar and juniper.

Ribboned fat crisps to sweet, salty perfection.

Slow oak-smoked over three days. Deep, savoury.

A centrepiece roast with generous crackling.

Traditional Welsh recipe — build and bake at home.

Made on site in five varieties: Pork & Black Pudding, Cheese & Jalapeño, Pork & Leek, Hog Roast and Thick Pork. £6.99 per kilo — fresh, local, and made the right way.

The leanest, most tender cut on the pig, silverskin trimmed off on the block. Sear whole, then finish in the oven for fifteen minutes and rest.

Thick, bone-in loin chops French-trimmed into a tomahawk. £2.50 each — griddle hard on both sides and rest for five minutes.

Our own chipolatas wrapped in streaky bacon by hand. A counter staple all year, not just at Christmas — lovely alongside Snowdonia cheddar and Cradoc's crackers from the shelf.

A curated selection of our best cuts, sausages, and bacon.