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  • Native Breed Pork Loin
  • Native Breed Pork Loin
  • Native Breed Pork Loin

Native Breed Pork Loin

Generous carving & crunchy crackling Read more

From £21.45
Pick your size
  • 1kg
    -
    £21.45
    Out of stock
    Serves 5
  • 1.5kg
    -
    £32.20
    Serves 7
  • 2kg
    -
    £42.90
    Out of stock
    Serves 10
  • 2.5kg
    -
    £53.65
    Out of stock
    Serves 15

Why we love this

  • 3 WEEK HUNG
  • NATIVE BREED

  • This special award-winning joint is the perfect choice for carving generous slices.

    Our Native Breed Pork Loin has a delicate fine-grained texture with a more-ish depth of flavour. Perfect for those who prefer slightly less fat with their roast but enjoy a good amount of crunchy crackling.

    "A piece of pork so intensely good, it almost has narcotic properties!" Rose Prince, The Telegraph.

    Rather unusually we hang all our Native Breed Pork for at least three weeks, this results in a lingering depth of flavour and firm texture, creating pork that is really special.

    Due to our pig's properly free range lifestyle and their diverse diet, our pork loin has a wonderful sweetness to the meat and the most incredible rich buttery fat.

  • Free Range Pork

  • Our pork has the most amazing crackling. We always suggest roasting the loin of pork for 15 minutes at 240C to give the crackling a head start.

    Turn down the oven to 180C and roast for 35 minutes for a 1kg joint. 

    (Cook for an additional 20 minutes per kg).

    Leave to rest uncovered for at least 20 minutes.

  • All of our meat is delivered frozen ready to pop straight into your freezer, once defrosted these can be kept in the fridge for up to 3 days.

    • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
      Standard Delivery (8am - 7pm, Tuesday - Friday) on orders over £75 is £3.95
      Standard Delivery (8am - 7pm, Tuesday - Friday) on orders under £75 is £5.95
      Standard Delivery Highlands & Islands (2 day service) is £14.95
    • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
      Express Delivery (8am - 12pm, Tuesday - Friday) £7.95* excludes Highlands & Islands
    • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
      All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit
    • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
      Delivered in compostable and fully recyclable packaging
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    Based on 51 reviews
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How to cook pork loin

Due to our pig's properly free range lifestyle and their diverse diet, our pork loin has a wonderful sweetness to the meat and the most incredible rich buttery fat. Our pork has the most amazing crackling. We always suggest roasting the loin of pork for 15 minutes at 240C to give the crackling a head start. Turn down the oven to 180C and roast for 35 minutes for a 1kg joint. (Cook for an additional 20 minutes per kg). Leave to rest uncovered for at least 20 minutes.
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Native breed Pork Loin

Native breed pigs play an important role in sustainable farming. We rear our pigs in harmony with nature as part of an incredible mixed family farm. Providing our pigs with a healthy environment results in fabulously flavoured pork that can be enjoyed with complete confidence.
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