Loin of Pork
Price range: £18.10 through £51.00
Take your meat out of the fridge at least 30 minutes before cooking - the bigger the cut the more time it needs to come to room temperature. Remember, meat is a muscle and needs to relax before it is cooked and after!
For a boned and rolled joint score and salt the skin, roast in a hot oven for 15 minutes. Turn down to 170C and roast for further 20min per 500g. Leave to rest for at least 10 minutes before carving.
Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.
Average shelf life: 2-3 days.
Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.
