Boned loin of pork 1kg

Boned loin of pork 1kg

SKU# FINPORKLOIN1000

Availability: In stock

£17.25

A juicy, full flavoured joint – ideal for a Sunday roast. The meat is lean and succulent, with irresistible crunchy crackling.

Delivered in insulated packaging to keep cool on your doorstep. Minimum meat order £15 to cover the cost of the packaging.

Serves 3-4.

Quick Overview

A juicy, full flavoured joint – ideal for a Sunday roast. The meat is lean and succulent, with irresistible crunchy crackling.



Delivered in insulated packaging to keep cool on your doorstep. Minimum meat order £15 to cover the cost of the packaging.



Serves 3-4.

Storage

Keep in the fridge below 5˚C. If you’re not going to eat it within a day or two, freeze your meat as soon as possible and always within the use by date. Once frozen, use within a month. Use on the day of defrosting.

How to cook loin of pork

Brush the skin very lightly with oil and sprinkle with a thin, even layer of salt and a little pepper. Roast at 220°C for 20 mins followed by 35 mins per 500g at 180°C. If the crackling hasn't crackled, remove it from the joint and finish under the grill.

Organic pig farmer

Our pork comes from Helen Browning at Eastbrook Farm in Wiltshire. Helen set up her farm over 27 years ago. She’s a champion of organic farming and giving animals the best quality of life – in fact, she’s Chief Executive of the Soil Association and spends much of her time campaigning for better animal welfare.

Helen’s organic breeding herd of 200 sows are pure British Saddlebacks - a hardy, native breed that thrive outdoors, make great mothers and produce great flavoured pork. Boars are Large Whites, a typical UK outdoor reared cross. They counter the fat levels found in pure breed Saddlebacks, but not enough to change their special flavour.

Helen’s pigs live in fields outdoors in family groups with loads of space and fresh ground to rootle around in. Even in the coldest, wettest weather, the pigs seem happiest outside foraging in the grass, clover and mud looking for roots, bugs and other treasure. They also have dry, warm ‘arc’ houses with plenty of fresh straw when they want to be cosy. Piglets are born outside in their arcs and weaned later than in conventional (non-organic) farming, so they are robust and independent by the time they leave their mothers.

If you want to see the pigs foraging for yourself, Eastbrook Farm welcome visitors to their farm for walks or guided tours. They also run an award winning pub, The Royal Oak.

Riverford butchery

We choose traditional breeds, which we believe give better flavour. We carefully hang and butcher the meat ourselves, then mature it for extra flavour and tenderness.