• British Porchetta Roasting Joint

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British Porchetta Roasting Joint

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Servings: 10 - 12

Product Code: PRJ_VM

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From £25.00

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Inspired by the Umbrian speciality, our British Porchetta Roasting joint is pork at its most divine. [more...]

It should be roasted slowly so that the flavours and juices of the fat can infuse and moisten the meat as it cooks.

Easy to carve and a wonderful centrepiece for your Sunday lunch, this culinary masterpiece is created by lightly-curing a boned pork loin which is then rolled with thyme, rosemary, fennel, garlic, lemon and seasoning.

Naturally, our expert butcher strings this glorious joint by hand. What an interesting alternative – or addition – this would make to your Christmas Turkey! What a delicious Sunday
Roast! Delivered fresh ready to roast or to portion and freeze if you wish.

For best results we recommend removing the joint from the vacuum packaging, patting it dry with kitchen towel and leaving it uncovered on a plate in the fridge overnight. This ensures the skin dries out and gives you the best chance of crisp and golden crackling. Remove from the fridge 2 hours before cooking. Pre-heat the oven to 200°C (180°C for fan ovens) gas mark 6 and massage salt into the skin, lightly brush with oil and place the joint in a roasting tray. Weigh the joint.Roast in the oven for 25mins per 500g, plus 25mins. Remove the joint from the tray, allow to rest on a warm plate for 20 minutes.

Keep refrigerated between 0-5°C. Suitable for freezing.

Ingredients
Cured British Pork (98%), Salt, Unrefined Brown Sugar, Olive Oil, Lemon Juice (Sulphite), Parsley, Mixed Herbs, Garlic , Fennel Seed; Preservatives: Sodium Nitrite, Potassium Nitrate; Antioxidant: Sodium Ascorbate

For allergens see ingredients in bold.
Preparation
Prepared from 120g of pork per 100g of finished product.
Country of Origin
Produced in Shropshire with farm assured pork from farms in Britain.
Nutrition
Typical Nutritional InformationPer 100g
Energy KJ840
Energy kcal202
Total Fat13.2
of which saturates4.82
Carbohydrate1.3
of which sugars0.2
Protein19.4
Salt1.3
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