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.

1. Remove the pork loin from the refrigerator and let it sit at room temperature for about an hour.​
2. Preheat your oven to 220°C (fan 200°C).​
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 25-30 minutes to develop the crackling.​
5. Reduce the oven temperature to 180°C (fan 160°C) and continue roasting for an additional 1 hour and 10 minutes, aiming for a core temperature of 70°C.​
6. Remove from the oven and let it rest for 15-20 minutes.​
7. Carve into slices; the meat should be white and juicy, with crispy crackling on top.​