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HomeMeatBoned & Rolled Loin of Pork (1kg)
Boned & Rolled Loin of Pork (1kg)

Boned & Rolled Loin of Pork (1kg)

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Our Boned and Rolled Loin of Pork is lean but topped with a generous layer of fat for that much-loved crackling. Cut from the loin, this joint has been boned and rolled for ease of carving. It alsocomes ready scored for the perfect crackling, just make sure the fat has really dried out before rubbing in plenty of salt and olive oil before cooking.

Serves 2-3

Product Weight: 

1kg

2kg

3kg

4kg

Subscription price

£18.95
£1.90 / 100g

Regular price

£19.90

Boned & Rolled Loin of Pork (1kg)

Subscription price

£18.95

Regular price

£19.90

Order today and get it Wednesday 22nd of July.
You can pick a later date at checkout.

Our Boned and Rolled Loin of Pork is lean but topped with a generous layer of fat for that much-loved crackling. Cut from the loin, this joint has been boned and rolled for ease of carving. It alsocomes ready scored for the perfect crackling, just make sure the fat has really dried out before rubbing in plenty of salt and olive oil before 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 (100%).


For allergens see ingredients in BOLD.

This is a raw product that must be cooked. Store below 4°C. Once opened, consume within 2 days.
Cooking times may vary depending on your oven. The timings below are for a 1kg loin:

1. Remove the pork loin from the refrigerator and let it sit at room temperature for about an hour.
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 encourage crackling.
4. Place the pork loin in a roasting tin and roast for 15-20 minutes to develop the crackling, keeping an eye on it to make sure it doesn’t burn.
5. Reduce the oven temperature to 180°C (fan 160°C) and continue roasting for 1 hour 20 minutes (30 minutes per 500g, plus an extra 20 minutes).
6. Remove from the oven and rest for 15-20 minutes.
7. Carve into slices; the meat should be white and juicy, with crispy crackling on top.
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

Reviews.co.uk | Product

Valerie, Wed, 14 Jan 2026

Excellent.

Reviews.co.uk | Product

Sandra, Wed, 17 Jan 2024

those that had it came back for seconds ............

Reviews.co.uk | Product

Anonymous, Fri, 13 Jan 2023

Reviews.co.uk | Product

Kim, Wed, 11 Jan 2023

So tender and tasty