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HomeMeatTraditional Loin of Pork (1.2kg)
Traditional Loin of Pork (1.2kg)
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Traditional Loin of Pork (1.2kg)

Our traditional bone-in Loin of Pork is lean but topped with a generous layer of fat for that much-loved crackling. It comes ready scored, just make sure the fat is properly dried out before rubbing in plenty of salt and olive oil before cooking to make it perfectly crispy.

Serves 3-4

Product Weight: 

1.2kg

2.4kg

Subscription price

£17.98
£1.50 / 100g

Regular price

£18.88

Traditional Loin of Pork (1.2kg)

Subscription price

£17.98

Regular price

£18.88

Order today and get it Sunday 19th of July.
You can pick a later date at checkout.

Our traditional bone-in Loin of Pork is lean but topped with a generous layer of fat for that much-loved crackling. It comes ready scored, just make sure the fat is properly dried out before rubbing in plenty of salt and olive oil before cooking to make it perfectly crispy.


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 3°C. Once opened, consume within 2 days.
Cooking times may vary depending on your oven. The timings below are for a 1.2kg 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 50 minutes (40 minutes per 600g, plus an extra 30 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