Our oven-ready rolled Porchetta is a boneless pork roast joint made with free-range pork sausage meat, onion and herb stuffing. It's been butchered the traditional way by butterflying the loin and belly of pork, evenly distributing stuffing and tying it in a roll with the belly wrapped around the loin to protect it during slow cooking.

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%), Water, Pea Flour, Vegetable Protein, Onion, Herbs, Salt, Sugar, Antioxidant E300, Spices, Herb Extract, 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), Herb (Sage), Spice Extracts, Antioxidant E300, Caramelised Onion (Onions (61%), Brown Sugar (19%) (Sugar, Cane Molasses), Balsamic Vinegar (Wine Vinegar, Grape Must, Caramel (E150), SULPHUR DIOXIDE), Starch, Lemon Juice, Spices, Salt, Sultanas.

For allergens see ingredients in BOLD.

1. Remove the porchetta from the refrigerator and allow it to come to room temperature (about 1 hour).
2. Preheat the oven to 220°C (fan 200°C).
3. Place the porchetta on a rack in a roasting tin.
4. Roast at the high heat for 30 minutes to crisp the skin.
5. Reduce the oven temperature to 160°C (fan 140°C) and continue roasting according to the size of your joint:

1.5 kg: 1 hr 30 minutes
2 kg: 2 hours
3 kg: 3 hours
4 kg: 4 hours

6. Ensure the core temperature reaches 70°C.
7. Remove from the oven and rest for 20 minutes.
8. Carve and serve. The meat should be juicy and tender, with that signature crispy crackling.