Taken from the top of the rib-cage, the loin is full of flavour and ideal for roasting. Our butchers bone and roll the joint, making carving super straightforward.
Our farmers' outdoor-reared, native breed pigs are given the time to mature at their own pace, developing a delicious layer of fat that you need for melt in the mouth, perfectly moist meat and crispy crackling your guests will fight over.
Native breeds include Gloucester Old Spot, Cornish Black, Berkshire, Tamworth and Blythburgh.
Available weights: 1kg and 2kg
All of our meat is cut fresh to order by our butchers.
Everything is available for next day delivery as long as you order by 1.30pm.
All further questions are answered here.
For perfect crispy crackling, score the fat, throw on sunflower oil all over, rub salt and pepper into the cracks. Cook high for 1.5 hours. Tasty
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Compared to leg, pork loin is more forgiving as it's less prone to drying out during cooking. Also, who doesn't love proper crunchy crackling?