Cut from the rib section of the loin, our butchers remove all bone except for a beautifully French trimmed rib bone, making this a great centrepiece. With a thin layer of fat to keep the meat moist during cooking, this joint is both tender and full of flavour. To ensure crispy crackling, score the skin, rub plenty on salt into the scores, then finish cooking in a very hot oven. Simon Price rears the majority of our free-range pigs. Using traditional methods with plenty of space for his pigs to forage and roam, our truly free-range pork is exceptional in flavour. 8-10 portions This product is only available for delivery on our Easter delivery dates (Tue 4 Apr, Wed 5 Apr, Thu 6 Apr, Sat 8 Apr).

Typical values per 100g:

Energy: 1024kj, 246kcal; Fat: 18.8g, of which saturates: 6.9g; Carbohydrates: trace , of which sugars: trace ; Protein: 19.3g; Salt: 0g