This pork porchetta offers unbelievable value for money and taste. With the loin and belly boned out it gives you the opportunity to stuff and roll it. If you havent given it a go, its a must. Cook it slowly and the meat will just melt away. We have scored the rind so it will crisp up fantastically.
Butchers Tip
To achieve the ultimate crackling, turn the oven up to its full temperature for the last 15 minutes of cooking. Don’t forget to rest the meat before carving. This allows the meat fibres, (which contract in the oven) to relax again, so the meat will be more tender.
Please Note
The order value & weights are approximate, we cut all our weighed products by hand and the weights may vary. All meat prices were correct at the time of printing, but are subject to market prices and may change without notice.
Price range: £17.99 through £70.45
Cooking Tip:
1. Remove from the fridge 45 minutes before cooking
2. Preheat oven to 180C (Gas Mark 4).
3. Roast for 20 minutes at 180C (Gas Mark 4).
4. Reduce oven temperature to 160C (Gas Mark 3) and continue to roast for:
Slow cooked 2 -4 hours
5. Remove the joint from the oven and rest for 30 minutes before carving.
Please Note, the above is only a guide and ovens may vary in temperature
