Boneless Pork Roasting Joint
Boneless Pork Roasting Joint

Boneless Pork Roasting Joint 800 - 1kg

Supreme Sausages 800 - 1kg
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A fantastic, Loin of Pork Roasting Joint, pre-scored to create that perfect crackling to compliment the finest of Sunday Roast!  

Preheat your oven to the correct temperature. With all large joints some cooks like to roast them for the first 20 minutes on a high heat to allow the heat to penetrate quickly. With crackling joints this is essential for the first 30 minutes. Good crackling forms when the fat beneath the rind melts and pushes up through the rind, basting it with fat and making it crisp. Preheat your oven to 220C/Gas 7/fan 200C. Remember to reduce the temperature after 30 minutes – you can leave the oven door open for a couple of minutes to help it cool down.

Do not cover pork crackling joints while they’re cooking, or you’ll be left with soggy crackling. There’s no need to baste pork while it’s cooking as the fat should keep it moist, but some cooks like to brush the crackling with a little extra oil once or twice.

Cook for for 30 minutes, then reduce to 180C/Gas 4/fan 160C for the remaining time.

Calculate total cooking time for 35 minutes per 500g, plus 35 minutes.

Keep refrigerated. Once open, keep refrigerated and consume within 24hours. Do not exceed the use by date. Always store uncooked meat covered and lower in the fridge than cooked meat. Suitable for freezing. Freeze on day of purchase and consume within 12 months. Defrost thoroughly in a fridge before cooking and use within 24hours. Once defrosted, do not re-freeze

Wash and dry hands thoroughly before and after handling raw or cooked meat.

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Gluten Free Bundle

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Paul Gale

Absolutely delicious. Succulent, full of flavour and the crackling. Wow.

Christine Clark

The roasting pork was wonderfully succulent , and the crackling was sublime. So often pork can come up dry and tasteless but not this joint! My mouth is watering just writing this !

David Ashworth

This product was part of a box of meaty goodies we we lucky to win. Cooked really nicely with lovely crackling. My favourite though was in a 'hot pork and gravy ' sandwich. Totally delicious.

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