Created with Christmas in mind, this Porchetta joint is traditionally rolled with our richly flavoured cranberry, apple and chestnut stuffing, that's evenly distributed throughout the spiral of the joint. The newest addition to our pork centrepieces, this is decadently flavoured and buttery soft with a crisp crackling after a low and slow cook. During slow cooking, the fat rendering out of the pork belly will enrich and flavour the loin and stuffing within the joint. This is both easy to cook and carve at home and would make a fitting alternative for Christmas Day.

The secret to our exceptional pork lies in the meticulous care taken on farm. Sourced from passionate free-range pig farmers in England, our pigs are slowly reared on a natural diet. They are truly free-range meaning they are born and reared in fields all year round with space to roam and straw bedded huts for shelter. This care contributes to pork with incredible depth of flavour and a distinct meaty texture and goes a long way in supporting our British free-range pork industry.

Porchetta (95%), Stuffing Mix (Pork (44%), Water, Gluten Free Rusk (Dehydrated Potato Powder, Rice Flour, Salt, Dextrose), Potato Starch, Dehydrated Cranberry (2%), Salt, Sugar, Dehydrated Chestnut (1%), Dehydrated Apple (1%), Spices (Cinnamon, Clove, Ginger, Nutmeg, Pepper, Turmeric) Antioxidants E330 E301, Preservative E221 (SODIUM SULPHITE), Natural Flavouring).

For allergens see ingredients in BOLD.

1. Remove your Porchetta from the fridge for a short time before you want to cook it to bring it up to room temperature. Remove all packaging and pat the joint dry with kitchen towel.
2. Preheat your oven to 180°C/160°C fan/gas mark 4.
3. Line a deep-sided roasting tray and add some chopped shallots, garlic and a drizzle of oil. Place the Porchetta on top and roast for 1 hr 30 mins.
4. In the final 20 minutes of cooking time, increase your oven temperature to 230°C/210°C fan/ gas mark 8.
5. Remove the joint from the oven once cooked through and the juices run clear. The internal temperature should have reached 75°C.
6. Allow to rest uncovered for at least 20 minutes. You can use the roasted vegetables and the roasting juices to make a delicious gravy in the meantime.