Pork

Naturally reared pigs have more fat marbling through their meat and individual cuts have a good layer of covering fat, but don’t let this put you off. The fat is a great source of flavour, it helps to keep the meat moist during cooking, and anyway some of it will melt away during cooking. It goes without saying that the meat is far tastier than anything from a commercially reared pig. Thankfully names such as gloucestershire old spot and saddleworth are becoming familiar now that we are accustomed to seeing quality pork named by breed on restaurant menus.