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Pork Shoulder Joint, Boneless, High Welfare, Non-Organic, Packington (1.2kg)
£16.40
(£1.37 per 100g)
(£1.37 per 100g)
Available from 9th December
A free-range tender cut. Well fed. And perfect for a Sunday roast with lots of crackling.
What makes me special?
- Pork shoulder comes from the upper part of the shoulder of the front leg
- Shoulder produces very tender pork that should pull apart in shreds when cooked correctly
- Packington pork is RSPCA Freedom Foods Assured and they recently won the Compassion in World Farming Good Pig Award
- On this family-run farm, the pigs are outdoor-bred and graze on paddocks sown with grass and clover
- The Packington farm is solar powered, bringing down their carbon footprint
- Packington have planted over 80,000 trees in the last 20 years
- How to cook: Preheat the oven to 210oC. Rub the outside of your pork joint with oil, seasoning and any herbs you would like to use. Fennel, thyme and oregano work particularly well with pork. Roast in the oven on the high heat for half an hour to crisp up the skin and then reduce the heat to 180oC for the rest of the cooking time (follow pack instructions for specific cooking times). Remove the pork from the oven and leave to rest for at least 15 minutes.
- Save any leftovers for pulled pork sandwiches
This cut isn’t certified as organic – but it ticks every box for our incredibly high ethical standards. Trusted farms. High animal welfare. Just as delicious.
What makes me special?
- Pork shoulder comes from the upper part of the shoulder of the front leg
- Shoulder produces very tender pork that should pull apart in shreds when cooked correctly
- Packington pork is RSPCA Freedom Foods Assured and they recently won the Compassion in World Farming Good Pig Award
- On this family-run farm, the pigs are outdoor-bred and graze on paddocks sown with grass and clover
- The Packington farm is solar powered, bringing down their carbon footprint
- Packington have planted over 80,000 trees in the last 20 years
- How to cook: Preheat the oven to 210oC. Rub the outside of your pork joint with oil, seasoning and any herbs you would like to use. Fennel, thyme and oregano work particularly well with pork. Roast in the oven on the high heat for half an hour to crisp up the skin and then reduce the heat to 180oC for the rest of the cooking time (follow pack instructions for specific cooking times). Remove the pork from the oven and leave to rest for at least 15 minutes.
- Save any leftovers for pulled pork sandwiches
This cut isn’t certified as organic – but it ticks every box for our incredibly high ethical standards. Trusted farms. High animal welfare. Just as delicious.
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