Loin of Pork - Deboned and RolledPerfect for a those that like a roasting meat that is light in flavour and with a shorter cooking time than other roasting meats and simple to carve it is hard to beat! This roasting joint taken from free range Land race crossed with large white pigs, is top of the class. It looks as good as it tastes! To really ensure you get a great finish on the crackling, pour a couple of cups worth of boiling water over the skin just before you pop it in the

Our commitment to quality

Shoulder pork Boned and rolled 1 x 1

Unlike traditional roasting joints

Local Beekeepers

Herefordshire

Press a fork into the breast and see if the juices run clear

This is the ultimate expression of "nose-to-tail" ethics

See our recipes for more information

we see it like the old ways

If a variety of vegetable is not available we will add a substitute

This joint is suitable for 3 or 4 people

This has to be cooked slowly