Traditional Shoulder of Pork (4kg)
Weston - Fennel & Sage Pork Seasoning (200g)
Robust Wholegrain Mustard (140g)
Apple & Sage Jelly (220g)
Sweet Maple Aged Pickled Cucumbers (200g)

Traditional Shoulder of Pork (4kg):

Pork (100%).

Weston - Fennel & Sage Pork Seasoning (200g):

Salt, Sugar, Brown Sugar, Ground Black Pepper, Fennel Powder (7.99%), Sage (3.2%), Dried Rosemary, Garlic Powder, Yeast, Smoked Maltodextrin, Beetroot.

Robust, Wholegrain Mustard (140g):

Cider Vinegar, MUSTARD Seed (29%), Water, Sea Salt, Black Peppercorns, Allspice, Chillies.

Apple & Sage Jelly (220g):

Raw Cane Sugar, Water, Apples (16%), Cider Vinegar, Concentrated Lemon Juice, Sage, Gelling Agent: Citrus Pectin.

Sweet Maple Aged Pickled Cucumbers (200g):
Cucumber (44%), Cider Vinegar (aged with maple wood), Onion, Granulated Sugar, Sea Salt, MUSTARD Seed, CELERY Seed, Dill, Bay.

For allergens see ingredients in BOLD.

Weston - Fennel & Sage Pork Seasoning (200g):

Typical values per 100g:
Energy	960kJ
	229kcal
Fat	2.2g
of which saturates	0.4g
Carbohydrates	57.0g
of which sugars	49.0g
Protein	2.7g
Salt	26.00g

Robust Wholegrain Mustard (140g):

Typical values per 100g:
Energy	617kJ
	148kcal
Fat	8.3g
of which saturates	0.4g
Carbohydrates	6.2g
of which sugars	4.3g
Protein	8.5g
Salt	2.50g

Apple & Sage Jelly (220g):

Typical values per 100g:
Energy	1105kJ
	260kcal
Fat	0.0g
of which saturates	0.0g
Carbohydrates	65.0g
of which sugars	64.0g
Protein	<0.5g
Salt	0.10g

Sweet Maple Aged Pickled Cucumbers (200g):

Typical values per 100g:
Energy	188kJ
	45kcal
Fat	0.9g
of which saturates	0.1g
Carbohydrates	6.9g
of which sugars	6.1g
Protein	1.1g
Salt	0.60g

This is a raw product that must be cooked. Store below 3°C. Once opened, consume within 2 days.

Cooking times may vary depending on your oven. The timings below are for a 4kg shoulder of pork:

1. Allow the pork shoulder to come to room temperature by leaving it out for about an hour before cooking.
2. Preheat your oven to 240°C / 220°C fan / gas mark 9.
3. Pat the skin dry with paper towels and score it with a sharp knife. Rub salt into the skin to promote crackling.
4. Place the pork shoulder in a roasting tin and roast for 30 minutes at the high temperature to develop the crackling.
5. Reduce the oven temperature to 160°C / 140°C fan / gas mark 3 and continue roasting for 6 hours, aiming for a core temperature of 85–90°C for tender, pull-apart meat.
6. Remove the pork from the oven and let it rest, loosely covered with foil, for 20–30 minutes depending on the size of the joint.
7. Carve or pull the meat. It should be tender and succulent, with beautifully crispy crackling.

While we do everything we can to make sure product information displayed on our website is correct, product recipes and ingredients are subject to change. This may affect nutrition, dietary, and allergen information. We recommend you always check the product label before use.

Country of origin: UK