Pork Loin Joint, Boneless, Free Range (1.5kg)

£16.99
(£1.13 per 100g)

A prime roasting joint for the ultimate roast dinner. Free range and boneless, great for 5-6 people. Try a herby stuffing with breadcrumbs and dried apricots, or onions and fresh sage.

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Producer

Our high welfare pork comes from award winning Rob Mercer from Packington Fields Farm in Staffordshire. Rob’s family have been farming pigs since Great Grandpa Percy (oink oink) began four generations back. His pigs love to run around Rob’s 20 acre paddock. “I’m really keen on reducing our impact on the environment,” he says, and he’s right. He’s planted grass margins around his fields and he keeps the corners of his fields wild with bird seed and pollen and nectar mixes. And what with solar panels on sheds, too, we think Rob’s one of the good eggs (and bacon).

Storage & prep

Place the pork in a pre-heated oven at 160°C/325°F/gas mark 3 and cook for about 1 1/2 hours, basting the joint from time to time. Then, increase heat to 210°C/410°F/gas mark 7 and cook for a further 20 minutes to crisp the crackling. Pork should be kept at a very cool temperature, wrapped and kept away from other foods. Pork can be frozen, but should be thoroughly defrosted before cooking. Upon opening, vac-packed pork can sometimes have a strong smell, but don't worry, remove the plastic and let the meat rest for 10 or 15 minutes and the odour will disappear!

Pork Loin Joint, Boneless, Free Range (1.5kg)

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