Pork Loin Joint Boneless x 454g/1lb.

Boneless Pork Loin is the same as sirloin of beef, the texture of the meat is tender n' juicy, it is leaner than the ribeye as it doesn't have the extra layer of fat running through it. Back bacon uses the loin of pork with some extra belly left on to create the familiar rashers that are like thin steak slices.

Our Boneless Pork Loin Joint are handpicked for its exceptional quality, this succulent cut of pork offers the perfect balance of tenderness and flavour. 

The rind is lovingly left on, ensuring that perfect crackling that adds a delightful crunch to your meal. 

Whether you’re planning a Sunday roast, a holiday feast, or a special family dinner, our Boneless Pork Loin Joint is the ideal choice. 

Expertly prepared by our skilled butchers, it guarantees consistent quality and exceptional taste with every bite. 

Our Pork comes from our own Gloucester Old Spot pigs born and reared right here on the farm. Except for when giving birth, where they enjoy the comfort of our cosy barns, our pigs are reared outdoors in our willows and fields where they are free to root and forage. They are slower growing than most commercial breeds and we think this, coupled with their stress-free environment, really helps to produce more succulent, flavoursome meat and delicious crackling.

Our in-house butchers are passionate about using traditional methods with a modern flair to create our customers truly special cuts and handmade products.

A boned and rolled pork joint. Ready for roasting, lean and tasty this is an impressive centrepiece to any roast. Should you be a pro at cooking or a complete newbie, we want everyone to have the confidence to cook an amazing joint.

Joint Sizez Available:

• 1 kg – 3 to 4 servings
• 2 kg – 6 to 8 servings
• 3 kg – 9 to 12 servings

Use our handy guide below to work out cooking times.

1. 1>Preheat the oven to 220ºC, gas mark 7.
2.  
3. 2>Before cooking, dry the outside of the Pork with kitchen paper, brush oil and sprinkle salt very liberty over the rind.
4.  
5. 3>Place the meat into roasting tin and cook for 30 minutes then reduce the heat to 190ºC and cook for the remaining time.
6.  
7. 4>Remove from the oven and put in a warm place and allow to rest for 15 mins.
8.  
9. 5>To carve we recommend you remove the crackling then carve the joint into slices (makes getting the size slices you want easier)
10.  
11. 6>Enjoy
12.  

Not only do we supply a range of glorious meats and treats to feast your eyes on, but we also have a selection of our top recipes designed to impress your friends and family.