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HomeMeatTraditional Shoulder of Pork (2kg)
Traditional Shoulder of Pork (2kg)

Traditional Shoulder of Pork (2kg)

1

Our Traditional Pork Shoulder promises succulence and tenderness that only comes from free-range, carefully raised pork. Sourced from the shoulder, the bone-in cut enhances the overall flavour profile, infusing each bite with an extra layer of richness and depth.

Serves 5-6

Product Weight: 

2kg

4kg

Subscription price

£24.98
£1.25 / 100g

Regular price

£26.28

Traditional Shoulder of Pork (2kg)

Subscription price

£24.98

Regular price

£26.28

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

Our Traditional Pork Shoulder promises succulence and tenderness that only comes from free-range, carefully raised pork. Sourced from the shoulder, the bone-in cut enhances the overall flavour profile, infusing each bite with an extra layer of richness and depth.


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 2kg 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 4 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

Reviews.co.uk | Product

Joan, Thu, 18 Jan 2024

I can't give a review yet as I have frozen the joint sorry , the beef was bigger than expected .