Native Breed Pork Loin
The perfect choice for carving generous slices adorned with crunchy crackling Read more
Why we love this
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.
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