Our free-range Loin of Pork is an exceptional cut for Christmas. Paired with sweet apples and calvados, this boned and rolled joint is quick to prepare and easy to carve. Simply sprinkle with sea salt and roast, then serve with all your favourite festive trimmings.

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.

Pork (80%), Gluten Free Crumb (Rice Flour, Dextrose, Vegetable Fibre, Salt, Processing Aid E471, Caramelised Sugar Syrup, Paprika Extract), Potato Starch, Dextrose, Salt, Yeast Extract, Spices (White Pepper, Coriander, Nutmeg), Emulsifier E451, Preservative E221 (SODIUM SULPHITE, Seasonings (Herb (Sage), Spice Extracts, Pea Flour, Vegetable Protein, Onion, Herbs, Salt, Sugar, Antioxidant E300, Spices, Herb Extract), Apple (3%), Calvados (1%).

For allergens see ingredients in BOLD.

1. Remove your joint 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 220°C/200°C fan/gas mark 7.
3. Score the fat of the joint, then carefully pour a generous amount of boiling water over the joint. This will help to achieve the perfect crispy crackling.
4. Season liberally with sea salt and roast, skin side up, for 20 minutes.
5. Reduce the oven temperature to 190°C/170°C fan/gas mark 5 and cook for 40 mins. If the crackling is not as crispy as desired, increase the oven temperature back to 220°C/200°C fan/gas mark 7 for the final 10-15 minutes.
6. Remove the joint from the oven once cooked through and the internal temperature has reached 75°C. Leave to rest in a warm place for 15-25 minutes before carving.