Our whole fillet of Scottish pork is fully trimmed of fat and sinew to leave just the lean and tender eye of the meat. All of our pork is sourced in the West of Scotland, processed in Ayrshire and then expertly prepared by our Master butchers.
Fillet is the leanest tenderest cut of meat but, without any protective fat, care must be taken not to dry it out. The fillet can be roasted whole as a quicker option to the usual larger joints or cut into medallions for fast pan-frying. Fillet can also be cut and stuffed to bake in the oven.