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Pork Loin, Free-range easy carve

5.0
Pork Loin Easy Carve
Pork Loin Easy Carve
Gerard King

Gerard's Suggestion

"For excellent crackling, try pouring a kettle full of freshly boiled water over your skin before cooking. Pat dry, and rub in plenty of flaked sea salt "

Pork Loin, Free-range easy carve

5.0
native breed
free-range
small Suffolk farm
slow-grown

The perfect family roast

£15.00
(0 in basket)
Shipping calculated at checkout.

Why you will love our Pork Loin, Free-range easy carve...

  • Free-Range, heritage breed Suffolk pork from our local farmers
  • Great for a Sunday roast
  • Makes fantastic crackling!

This is a really versatile joint. It's perfect for a traditional Sunday roast but it also works brilliantly pot-roasted. The chine bone is removed and then the skin is carefully scored for this wonderful free-range pork loin, which makes it easy to carve and gives it fantastic crackling. It's very tender and has a great layer of flavourful fat. 

All our pork comes from free-range, heritage breed pigs that have been reared slowly on small Suffolk farms by farmers who really care about their animals. We then dry-age our pork for at least two weeks, which allows the meat to develop a deeper flavour, and helps the skin to dry out naturally, resulting in a cracking crackling. 

Allow around 250-300g per person.

Gerard King

Gerard's Suggestion

"For excellent crackling, try pouring a kettle full of freshly boiled water over your skin before cooking. Pat dry, and rub in plenty of flaked sea salt "

Want to know more?

Our exceptional pork comes from free-range pigs raised in the light, sandy soils of East Suffolk. This unique environment allows them to root and forage naturally, resulting in pork known for its traditional flavour, excellent marbling, and a delicious fat covering for perfect crackling. We source our heritage breed pork from a select group of local farms, including the wonderful 'British Lops' from Thatched House Farm on the Broads, where our farmers prioritise first-rate animal welfare and husbandry. These close partnerships ensure consistently high-quality pork with exceptional flavour and texture. To enhance its character and ensure excellent crackling, we dry-age the pork on the bone for up to two weeks in our hanging chiller.

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