Our West Country outdoor-reared bone-in loin of pork roasting joint is a showstopping cut that combines tender meat, rich flavour, and the satisfying crunch of perfect crackling. Sourced from pigs raised outdoors on the lush pastures of the West Country, this joint represents exceptional quality, sustainability, and traditional farming excellence.

The bone-in loin of pork delivers a deeper, more robust flavour during roasting, while the layer of fat ensures the meat stays juicy and succulent. The addition of the bone also helps retain moisture and enhances the overall roasting experience, making it a perfect centrepiece for family feasts or celebratory meals.

For the best results, score the skin, rub with salt, and roast to achieve a golden, crispy crackling. The tender, flavourful meat pairs wonderfully with classic accompaniments like roasted potatoes, apple sauce, and seasonal vegetables. For a modern twist, try glazing with honey and mustard or serving with a cider reduction.

Whether for a festive gathering, a Sunday roast, or a special occasion, our West Country outdoor-reared bone-in loin of pork roasting joint guarantees an unforgettable dining experience. Celebrate the rich taste and heritage of sustainably reared pork with this premium cut.

Perfectly Roasted West Country Outdoor Reared Loin of Pork (Bone-In) with Crispy Crackling

The West Country Outdoor Reared Loin of Pork Roasting Joint is a beautifully tender and flavorful cut. This recipe highlights the natural quality of the pork with perfectly crisp crackling and juicy, succulent meat, making it a show-stopping centerpiece.

Ingredients

• 2–2.5kg West Country Outdoor Reared Loin of Pork (bone-in)
• 2 tbsp olive oil
• 1 tbsp sea salt
• 1 tsp black pepper
• 1 tsp fennel seeds (optional, for extra flavor)

For the Base:

• 2 onions, quartered
• 2 carrots, roughly chopped
• 2 celery sticks, roughly chopped
• 250ml chicken or vegetable stock
• 250ml dry cider or white wine (optional)

Method

1. Prepare the Pork

1. Preheat your oven to 220°C (200°C fan).
2. Pat the pork dry with paper towels. For the best crackling, the skin should be as dry as possible.
3. Score the skin in parallel lines about 1cm apart using a sharp knife. Be careful not to cut into the meat.
4. Rub olive oil over the skin and sprinkle generously with sea salt, black pepper, and fennel seeds (if using), ensuring the seasoning gets into the cuts.

2. Prepare the Roasting Tray

1. Place the onions, carrots, and celery in the bottom of a large roasting tray.
2. Pour the stock and cider (if using) into the tray to create a moist environment for roasting.

3. Roast the Pork

1. Place the pork loin on top of the vegetables, skin-side up.
2. Roast at 220°C (200°C fan) for 30 minutes to create a crispy crackling.
3. Reduce the oven temperature to 180°C (160°C fan) and roast for approximately 25 minutes per 500g, or until the internal temperature reaches 63°C for juicy, slightly pink meat.
4. If the crackling isn’t crispy enough, increase the oven temperature back to 220°C for the last 10–15 minutes.

4. Rest the Pork

1. Remove the pork from the oven and transfer it to a carving board. Cover loosely with foil and let it rest for 20 minutes.
2. Strain the juices from the roasting tray into a saucepan, discarding the vegetables.

5. Make the Gravy

1. Skim off excess fat from the strained juices.
2. Simmer the juices over medium heat to reduce slightly. For thicker gravy, whisk in a teaspoon of cornflour mixed with a little water.
3. Adjust seasoning with salt and pepper as needed.

6. Carve and Serve

1. Carve the pork into slices, ensuring each serving includes a piece of crackling.
2. Serve with the gravy, roasted potatoes, and your choice of seasonal vegetables like honey-glazed parsnips, buttered green beans, or braised red cabbage.

Chef’s Tips

• For extra-crispy crackling, leave the pork uncovered in the fridge overnight before roasting to dry out the skin.
• Rub the meat side of the pork with a mix of garlic, rosemary, and lemon zest for added flavor.

This recipe celebrates the tender meat and crispy crackling of your West Country Outdoor Reared Loin of Pork Roasting Joint, delivering a roast that’s as flavorful as it is impressive. Enjoy!

Storage Information

All our products are supplied fresh unless stated otherwise.

Fresh Product

Fresh products are labelled with a fresh use by. When we complete your order it is cut fresh 1 day prior to delivery. If you wish to freeze the product you can be assured you can do so. You should do so immediately you receive it.

We recommend that you label what you freeze with the following MAXIMUM suggested BEST BEFORE DATES:

1. Beef, Lamb & Pork 365 days 
2. Poultry 180 days
3. Sausages & Bacon 365 days
4. Mince of any kind 120 days

Frozen Product

Any frozen product you receive from us will have a frozen use by date on it. 

When defrosting we recommend taking the product out of the freezer and defrosting gradually in you fridge. Depending on the size of the product you should take it out 2-3 days prior to use and use it within 2 days