Outdoor reared in the UK and stress free, these pigs develop naturally to produce the succulent pork that you can enjoy from Meat No Veg. Pork rind is added to the fat side of the joint to give extra flavour and lots of crackling. The natural covering of fat on the outside gives the meat that lovely taste.
A pork loin can be left on the bone, referred to as 'bone in' and still has the loin ribs attached. Keeping the loin on the bone enhances this sweet flavour. It’s best on the bone and our butchers will chine it for you; (This means loosening the bone yet leaving it attached so it can easily be cut away before carving).
Fridge: Place in the coldest part of the fridge. Use within three days.
Freezing: Store pork joints in your freezer for 6 months. Wrap in heavy duty polythene bags, seal well and thaw thoroughly before cooking.
Best simply roasted, it will give an extra special feeling to Sunday dinner.
Find great pork recipes in our recipes section.