Oxford Sandy & Black Diced Pork | 500g

Tender, Flavorful Diced Pork

Cut into neat, even chunks from well-marbled prime cuts, our Oxford Sandy & Black Diced Pork is built for slow cooking. Outdoor-reared on our smallholding at a natural pace, our pedigree pigs develop rich, tender meat with natural intramuscular fat that melts down to create deep, rich gravies and sauces.

Whether you’re simmering a classic pork and cider casserole, a rich Hungarian goulash, or a fragrant curry, this cut stays incredibly tender and full of traditional farm flavor.

Why Frozen? Farm Fresh Quality, Direct to You

Because we raise our pedigree pigs in small, natural batches, our meat is frozen on the day of butchery and vacuum-sealed at peak quality. This locks in tenderness, moisture, and flavor—ensuring you get farm-fresh quality delivered straight to your door, ready to thaw or place in your freezer.

FRESH MEAT AVAILABILITY:

We offer fresh pork directly following our scheduled butchery weeks. Select the “Fresh” variation above (when in stock) to order, or follow our social media channels to get notified when we have stock available!

• Facebook: https://www.facebook.com/11oaksfarm/

• Instagram: https://www.instagram.com/11oaks_/

Why You’ll Love It

• Melt-in-Your-Mouth Tenderness: Natural marbling ensures the meat stays juicy and tender through long, slow cooking.

• Convenient Prep: Hand-diced into ready-to-cook pieces, saving you time in the kitchen.

• 100% High Welfare: Born and raised outdoors on our smallholding with space to roam and forage naturally.

• Versatile Kitchen Staple: Perfect for stews, braises, skewers, curries, and casseroles.

Cooking & Storage Recommendations

• Best Cooking Method: Low & Slow. Brown the diced pork in a hot casserole dish with a little oil, then add your stock, cider, or sauce. Cover and simmer gently on the stove or in the oven at 150°C for 1.5 to 2 hours until tender.

• Storage: Keep frozen until ready to use. Defrost thoroughly in the fridge before cooking. Do not refreeze once thawed.