Free Range Rolled Loin of Pork
Price range: £30.00 through £70.00
A classic boneless pork loin, expertly rolled and hand tied by our butchers with the rind left on for delicious crisp crackling. Lean, tender and easy to carve – a superb traditional roasting joint.
£20 deposit per order today. The balance is paid when you collect.
Collect from Manor (Ruislip) or Hillingdon. Choose your shop and day at checkout.
Weights are approximate. Your order reserves a bird or joint within the weight range you choose, and the final balance is based on the actual weight when you collect.
Our Free Range Rolled Loin of Pork is a classic roasting joint, carefully prepared by our butchers from a boneless pork loin, with the rind expertly scored for crisp, golden crackling.
The loin is expertly trimmed, rolled and hand tied, with the rind left on to protect the lean meat during roasting while producing beautifully crisp crackling.
Naturally tender and relatively lean, pork loin is an excellent choice when you want a traditional roast that’s straightforward to cook and particularly easy to carve.
Available in three practical sizes, from a smaller family roast through to a generous joint for a larger gathering.
Why choose this product
A traditional butcher-prepared roasting joint combining tender, lean pork with a generous covering of rind for crisp crackling. Boneless, hand tied and easy to carve, it's an excellent centrepiece for a classic Christmas or Boxing Day roast.
Cooking Instructions
Take the pork out of the fridge approximately 45–60 minutes before cooking and pat the rind thoroughly dry. For the best crackling, make sure the rind is dry and season generously with salt immediately before roasting.
Preheat the oven to 220°C / 200°C fan / Gas 7.
Roast for 25–30 minutes at the high temperature to start the crackling, then reduce to 180°C / 160°C fan / Gas 4 and continue roasting until cooked through.
As joint shape and oven performance vary, we recommend using a meat thermometer rather than relying solely on cooking time. Check the thickest part of the loin and cook until it reaches a safe internal temperature; allow the joint to rest before carving.
Rest loosely covered for approximately 20–30 minutes. This allows the juices to redistribute and makes the pork easier to carve.
Butcher's tip: Keep the rind uncovered while resting wherever possible so that your crackling stays crisp.
Storage
Keep refrigerated at 0–5°C. Use by the date shown on the label.
Freezing
Suitable for freezing. Freeze on receipt and use within 3 months. Defrost thoroughly in the fridge before cooking. Do not refreeze once defrosted.
Ingredients
100% Pork
Allergens
None.
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