Pork Products
On the hunt for premium, locally sourced pork joints that are available to buy online? Then Owton’s is the place to do it! Sourced from south coast farms, we dry-age our pork joints for a period of time to ensure that they remain the most delicate and delicious they can be, giving you that distinct British flavour. Whether you’re looking for a pork shoulder joint to cook hearty midweek meal, wanting to make your own meatballs with sausage meat, or perhaps you want to release your inner chef by braising a classic pork belly, we’ll be able to deliver your freshly butchered pork joint to your door.
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Pork Delivered Fresh and Fast
Cooking pork has never been easier with Owton’s range of premium cuts, including pork belly, pork shoulder, and pork loin. Whether you’re slow-roasting pork leg or grilling pork chops, our selection guarantees rich and tender results every time.
Owton’s delivers across England, Scotland and Wales, using our own refrigerated vans for local areas and DPD for nationwide orders. With next-day delivery available (subject to availability) and chilled packaging as standard, there’s never been a better time to order your pork online.
South Coast Pork the Way it Should be
If Owton’s pork has graced your plate at a local restaurant, hotel or pub, you’re not alone – we supply premium meats to over 1000 trade clients, so chances are you have. Now, you can bring that flavour home when you buy online!
The Owton family has a rich history of producing award-winning meat products throughout the south, and we aren’t stopping soon! Want to know more about where our pork comes from? Click the button below or get in touch with one of our team members.
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Frequently Asked Questions
Below, you’ll find cooking advice, recommendations on what goes well with our pork and much more. For information about ordering, delivery and more about our products, please see our dedicated FAQs page.
Pork really takes on flavours well, so you’ve got loads of options. For something classic, go for a mix of garlic, rosemary and a splash of apple cider vinegar. If you’re after a BBQ vibe, smoky paprika, brown sugar and a hint of mustard work a treat. Let it marinate for at least a couple of hours or overnight if you can, to really let the flavours sink in. Just remember to pat the pork dry before cooking to get that nice caramelised crust.
It’s best not to eat medium rare pork. Unlike beef, pork needs to be cooked through for safety. Aim for an internal temperature of 75°C, that way, you know it’s done. While a bit of pink can be normal in some cuts, it’s not the same as a rare steak.
Getting crackling just right is all about dry skin and high heat. Start by patting the pork dry, then score the skin with a sharp knife (just deep enough to cut through the rind, not the meat). Rub with plenty of salt and a drizzle of oil, making sure it gets into the cuts. Start roasting at a high temperature (220°C) for about 20-30 minutes to puff up the crackling, then turn down to 180°C to finish cooking. The result? Proper crispy crackling with tender meat underneath.
The key is to cook them quickly and not overdo it. Season well with salt, pepper and maybe a sprinkle of sage or garlic powder. Sear on a hot pan for a few minutes on each side until they’re golden brown, then let them rest for 5 minutes before cutting. For thicker pork chops, finish them in the oven after searing. Keeping the bone in also helps them stay juicy.
Start with a cut that’s got a bit of fat – shoulder, rib eye or pork butt are ideal. Rub it generously with your favourite spices (smoked paprika, garlic and a bit of brown sugar work well), then slow-cook it at around 150°C for 5-6 hours or to the point where it just falls apart with a fork. For the best pulled pork burritos, see our latest recipe!