Pork Osso Bucco

The Pork Alternative to the Milanese Classic

Taken from the leg of the pig, Osso Buco literally means ‘bone with a hole’ in Italian and is famous for the Milanese slow cooking dish of veal or beef of the same name. This alternative cut is ideal for braising, the bone providing flavour and the meat promising melting tenderness. Sourced exclusively from outdoor reared pork reared slowly to their full potential on rich, natural diets.

Osso Buco has entered British butchery traditions recently as an extremely popular slow cooking cut. This is the pork alternative to veal or beef, cut across the leg with ample lean meat attached to this, and skilfully trimmed for the characteristic appearance of the bone in Oso Bucco

A cut increasingly appearing on restaurant menus as the delicious qualities of this cut become more recognised. Pork Osso Bucco is best slow cooked in the same fashion as its veal counterpart, served with saffron risotto, or alternatively braised with lots of onion shallot gravy and served with buttery mash and mustard.

Our recipe tips for cooking your pork osso bucco

Please note on breeds

From time to time the exact breed or farm may not be available at the time of despatching your order.
On such occasions we will endeavour to supply you with a suitable alternative.