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Scottish Rolled Loin of Pork

Our rolled loin of boneless Scottish pork is hand-trimmed and rolled to produce tender meat surrounded by outstanding crackling once cooked. All of our pork is sourced in the West of Scotland, processed in Ayrshire and then expertly prepared by our Master butchers.

A boneless joint is not only easier to cook and carve, but gives everyone plenty of meat on their plate with little waste or fuss. Pork is a perennial favourite and one of the most cost-effective ways to produce an outstanding Sunday roast.

£11.99£17.99

£11.99
£17.99

Scottish Rolled Loin of Pork

Description

Our rolled loin of boneless Scottish pork is hand-trimmed and rolled to produce tender meat surrounded by outstanding crackling once cooked. All of our pork is sourced in the West of Scotland, processed in Ayrshire and then expertly prepared by our Master butchers.

A boneless joint is not only easier to cook and carve, but gives everyone plenty of meat on their plate with little waste or fuss. Pork is a perennial favourite and one of the most cost-effective ways to produce an outstanding Sunday roast.

Additional information

Shelf Life

Minimum of 5 Days on Delivery

Packaging

Carefully Vacuum packed by our team for freshness.

Cooking Tips

Pork is utterly different to lamb and beef so keep it in the fridge until you are ready to cook. Use cooking times and temperatures as a guide rather than a fact. Meat is a natural non-conformist thing so view cooking times as a starting point. Our timings are from room temperature; if you use a fan oven remember to reduce the heat by 10C. An initial 20 to 30 minutes at 220C/Gas 7 PLUS 50 minutes per kg. Use a meat thermometer for complete accuracy; a method far more popular in the domestic kitchen than you may think.

Although not considered risky these days pork does not suit being served pink; even the juicy side of medium can be quite off-putting in pork. You want to aim for well done but not dry. That's 70C on a meat thermometer perhaps a few degrees under. Resting is essential. For all concerned. Left for half an hour the juices redistribute and the fibres relax; easy to carve tender to eat.

Don’t worry about it going cold; it will keep itself warm and be all the better for it. For crispy crackling, you need a decent-sized joint that will be in the oven for long enough. Score through the rind but not through to the flesh beneath and rub with a light coating of oil and salt.