How to get the best from your pork

Selection boxes of pork from Ian and Sue Whitehead's Lane Farm Country Foods are a terrific buy. Follow our guide to storing and freezing and you will have delicious, home-produced pork to cook for months to come.

Nurtured on a cereal-based diet, the pigs are traditionally reared in open yards and Lane Farm is an accredited member of the RSPCA Freedom Foods Scheme. The Whiteheads have built up a reputation for tasty, meaty sausages, traditionally sweet dry-cured bacon and a whole range of succulent cuts and joints. Only recently, Lane Farm Country Foods was voted runner-up Best Producer for 2001 in BBC Radio 4's The Food Programme Awards.

Pork freezes well but must be thoroughly defrosted before cooking. So, whether you fancy belly slices, bacon or a joint of gammon, take a look at Delia's mouthwatering recipes and rustle up the wonderful flavour of this versatile meat.

Smoked boneless gammon joint

• Supplied vacuum-packed to give 14 days' life.
• To freeze, wrap tightly in foil or a polythene bag. Label, date and freeze.
• Freezer life – eight weeks.
• Defrost overnight in the refrigerator.

Sausage meat

• Will keep in the refrigerator for four days after day of dispatch.
• To freeze, divide into 8 oz (225 g) quantities if you like, and pack in polythene bags. Label, date and freeze.
• Freezer life – three months.
• Defrost overnight in the fridge.

Bacon

• Supplied vacuum-packed to give 14 days' life.
• To freeze, wrap in foil and polythene. Label, date and freeze.
• Freezer life – smoked eight weeks, unsmoked three weeks.
• Defrost overnight in the refrigerator.

Bone-in loin joint

• Will keep in the refrigerator for four days after day of dispatch.
• To freeze, wrap tightly in foil or a polythene bag, ensuring that any bones present cannot puncture the wrapping. Label, date and freeze.
• Freezer life – up to three months.
• Defrost in the refrigerator, allowing about 5 hours per lb (450 g).

Bone-in pork chops and pork steaks

• Will keep in the refrigerator for four days after day of dispatch.
• To freeze, for easy separation interleave with waxed paper or open-freeze before wrapping in polythene. Label, date and freeze.
• Freezer life – up to three months.
• Defrost overnight in the refrigerator.

Belly of pork

• Will keep in the refrigerator for four days after day of dispatch.
• To freeze, for easy separation interleave with waxed paper or open-freeze before wrapping in polythene. Label, date and freeze.
• Freezer life – up to three months.
• Defrost overnight in the refrigerator.

Meaty spare ribs

• Will keep in the refrigerator for four days after day of dispatch.
• To freeze, for easy separation interleave with waxed paper or open-freeze before wrapping in polythene. Label, date and freeze.
• Freezer life – up to three months.
• Defrost overnight in the refrigerator.

Smoked collar of bacon

• Supplied vacuum-packed to give 14 days' life.
• To freeze, wrap tightly in foil or a polythene bag. Label, date and freeze.
• Freezer life – eight weeks.
• Defrost overnight in the refrigerator.

Pork tenderloins (fillet)

• Will keep in the refrigerator for four days after day of dispatch.
• To freeze, wrap each tightly in foil or a polythene bag. Label, date and freeze.
• Freezer life – up to three months.
• Defrost overnight in the refrigerator.

Pork shoulder

• Will keep in the refrigerator for four days after day of dispatch.
• To freeze, wrap tightly in foil or a polythene bag. Label, date and freeze.
• Freezer life – up to three months.
• Defrost overnight in the refrigerator.

Sausages

• Will keep in the refrigerator for four days after day of dispatch.
• To freeze, divide into 8 oz (225 g) quantities if you like, and pack in polythene bags. Label, date and freeze.
• Freezer life – three months.
• Defrost overnight in the fridge.

Click here for Lane Farm selections