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A traditional Italian celebration roast. Tender pork middle, stuffed with fresh garlic and fennel, rolled and tied ready for roasting. We leave a good layer of fat under the skin and score it finely to make sure you get the very best crackling.


Available for delivery:

Tuesday to Saturday

Cooking Instructions

Our take on an Italian porchetta; made with high welfare pork, rolled with a stuffing of fresh herbs, fennel and garlic.

Tip: Take out of the fridge one hour before cooking to ensure it cooks through evenly.

Preheat the oven to 220°C/ 425°F/ mark 7. Dry the skin of the pork using kitchen paper (or ideally leave uncovered on a plate overnight in the fridge to properly dry out the skin), and score the skin, then sprinkle with a little salt for superb crackling. Place the pork on a rack over a roasting tray and roast for 20 minutes until the fat starts to run. Turn the oven down to 160°C/275°F/ mark 1 and roast for a further 1.5-2 hours. Test for doneness with a long skewer (the juices should run clear), then rest the meat for 15-30 minutes before carving.

Storage Advice

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.

Shelf life: 2-3 days. On arrival please see the labels for use by dates.

Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.

Read more about how to store your meat here.