Specially Selected Pork is the flagship brand of the pork industry in Scotland and here are some great, easy pork recipes!

When you see the Specially Selected Pork label on pack it is guaranteed that the pork has been assured for the whole of its life. 100% of Scotland’s pigs are covered by Quality Meat Scotland’s Pig Assurance Scheme. Specially Selected Pork is sourced from farms that meet stringent criteria including animal welfare and natural production methods.

Quality Meat Scotland (QMS) is the public body responsible for helping the Scottish red meat sector promote Specially Selected Pork, whilst maintaining the highest standards in Scotland’s red meat industry. Only animals that meet these stringent assurance standards are eligible to be classed as Specially Selected Pork.

There are a variety of Specially Selected Pork cuts and it adopts very easily to a range of marinades and quick cooking techniques and is therefore very popular for Eastern cuisine.

Perhaps Britain’s favourite, however, is a slow roasted loin of pork – complete with delicious crispy crackling and apple sauce. 


Joints, shoulder steaks, mince, sausages, diced (for casseroles).


Roast, pot roast, pan fry, grill, bbq, stew, soup, broth.

The neck or collar as it is sometimes referred, produces delicious meat which should be slow cooked wherever possible to allow intramuscular fat to melt – keeping the meat moist and tender. Pork shoulder cuts are diverse and can be roasted, used for steaks, diced or minced. The shoulder cut alone contributes over 14% to the overall carcass volume.


Joints, loin steaks, back bacon.


Roast, pan fry, grill, bbq.

Loin chops and steaks contribute over 22% of the carcass volume. The loin delivers a number of roasting cuts with joints available both on and off the bone. Alternatively, the loin is used for deliciously lean chops and steaks – available with the rind on or off. The fillet (or tenderloin) of pork is the delicate, lean piece of meat which runs through the loin. Cured, the loin will give you Back Bacon.


Joints, steaks, mince, sausages, bacon, spare-ribs.


Roast, pot roast, pan fry, grill, bbq.

Pork belly is an increasingly fashionable product to work with and offers versatile cuts for all standards of chefs. Ribs can be marinated in a delicious sauce, belly can be rolled, tied and oven-roasted or alternatively, sliced or cut into cubes. Cuts from the belly are fatty and as such offer great taste and beautifully tender meat. Alternatively, belly of pork is cured to make streaky bacon.


Joints, leg steaks, escallops, diced (for kebabs).


Roast, pot roast, pan fry, grill, bbq.

A vast number of legs of pork go for curing to make hams. Those that don’t are dressed as fresh pork – cuts include leg steaks and roasting joints (which can be on the bone or boned, rolled and tied). The leg is a lean piece of meat so be careful not to dry it out when cooking. Legs contribute approximately 22% of the total pork carcass volume.


Joints, mince.


Roast, pot roast.

Pork shank is the lower part of the leg. It is usually prepared by pot-roasting or oven-roasting slowly to retain the meat’s tenderness. Shank is generally a cost efficient cut and can add something very different to your menu.


Joints, steaks.


Roast, pot roast, pan fry, grill, bbq.

The chump end is positioned at the rear of the loin. Chump chops are more generous than those from the loin. They’re boneless, wider and leaner – running into the top of the leg.

Specially Selected Pork Recipes: