From the middle of the loin and about as lean as this fatty animal will get. The loin produces an excellent roasting joint on the bone or boned and rolled into a neat, round roasting joint with an eye of meat and a covering of fat and skin. A tender and quick roasting joint.
Our pork is from free range, high welfare pigs, fed on a natural diet. Read more about our producers here.
Pictured, Boneless Pork Loin
Available for delivery:
Tuesday to Saturday
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. SERVING SIZE BONELESS - If you intend to stuff the loin 150g per person may be enough. For other dishes you will want 250g per person. For a bone in joint score and salt the skin, roast in a hot oven for 20 minutes. Turn down to 170C and roast for a further 35mins per 500g.Leave to rest for at least 10 minutes before carving. SERVING SIZE BONE-IN - Approx. 350g per person.
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: Bone-In - 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.