Boneless Rolled Pork Shoulder

£15.00 – £35.00

With a good balance of fat and meat the shoulder is a good joint for slow roasting. The bone is removed, skin scored and then tied neatly. Another cut which produces great crackling. Your pork shoulder will come rolled and ready for the oven.

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Description

How To Cook

  • Season the pork with sea salt and pepper, do not use any oil as you want to keep the skin dry. Place in a roasting or casserole dish.
  • Set your oven to its hottest temperature and cook the pork shoulder for 15 minutes, until the skin has puffed up into the most beautiful crunchy crackling.
  • Remove the shoulder from the oven and turn the temperature down to 180°C / fan 160°C / gas 4 and cook for 25-30 minutes per 500g.
  • Once joint is cooked, rest it in the warm place for at least 20 minutes.

About Our Outdoor Bred Pork

All of our pork, including sausages & bacon comes from British outdoor-bred pigs that we buy in, we always try and buy locally sourced pork in from Essex. They all live outdoors, free to roam in large paddocks with access to straw-bedded arcs or tents. The pigs enjoy large swathes of land broken down into smaller pens, giving the deep rooted pasture the ability to regenerate as the pigs move around the farm.

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