The Ultimate Roast Pork Loin: Crisp Crackling & Tender, Juicy Meat

Sourced from free-range Landrace cross Large White pigs, this premium pork loin delivers naturally sweet, delicate flavor and an extraordinarily tender texture. Leaner than shoulder yet naturally succulent, it cooks significantly faster than other Sunday roasts and carves into neat, beautiful ribbons with ease. It is the gold standard for an effortless, show-stopping centerpiece.

Butcher's Pro Tips for Blistered, Glass-Crisp Crackling

• The Scald: Pat the joint thoroughly dry. Just before roasting, carefully pour a couple of cups of boiling water over the scored skin—this tightens and opens the cuts.

• The Dry Rub: Pat the skin bone-dry with paper towels again, rub deeply with olive oil, and massage coarse sea salt into the crevices.

• The Heat: Roast hot at 220°C (425°F) for the first 25–30 minutes until the skin puffs into crisp, golden bubbles, then drop to 180°C (350°F) until the internal temperature reaches 63–65°C.

• The Rest: Rest uncovered on a warm carving board for 15 minutes before carving to allow the juices to settle without softening the rind.

Serving Suggestions

• Carve into thick medallions alongside roasted honey-and-thyme carrots and crisp, goose-fat roast potatoes.

• Serve with a tart Bramley apple sauce, rich cider gravy made from the pan drippings, and a mound of braised red cabbage spiced with star anise.

• Leftover Perk: Any remaining roast makes an unbeatable sandwich the next day, layered on crusty sourdough with English mustard and peppery arugula.

Portion Guide

• 1 kg: Generously serves 3–4 people.