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Pork Shoulder Boned & Rolled Free-Range

5.0
Pork Shoulder Boned & Rolled Free Range
Pork Shoulder Boned & Rolled Free Range
Gerard King

Gerard's Suggestion

"I love this joint shredded after cooking, in a bap. Makes great leftovers too. Serve with sweet dill pickles or sauerkraut "

Pork Shoulder Boned & Rolled Free-Range

5.0
free-range
dry-aged
small Suffolk farm
native breed

An easy and delicious slow roast, great for Sunday roast or pulled pork.

£12.45
(0 in basket)
Shipping calculated at checkout.

Why you will love our Pork Shoulder Boned & Rolled Free-Range...

  • Wonderful heritage breed pork
  • Farmed free-range by our local Suffolk pig farmers
  • Perfect for shredding and pulled pork baps

This is a fantastic cut for slow roasting. It works brilliantly as a centrepiece for a Sunday lunch with all the trimmings, but equally is great shredded and served with rice or baps. Either way, it's really easy to cook and really easy to carve. 

And because of the fat content, pork shoulder has a wonderful flavour, and the skin will crisp up beautifully for crackling. 

All our pork comes from free-range, heritage breed pigs that have been slowly reared on small Suffolk farms by farmers who really care about their animals. We always 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. 

1Kg serves 4-6 people. 

Gerard King

Gerard's Suggestion

"I love this joint shredded after cooking, in a bap. Makes great leftovers too. Serve with sweet dill pickles or sauerkraut "

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.

What our customers say