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  • 1 Pork Loin or Belly (boned & skinned)
  • 1 Scored Pork Skin
  • 1 Onion
  • 1 Handful of each of Parsley, Fresh Rosemary, Fresh Thyme
  • Grated Rind of 1 Lemon
  • 2 Garlic Cloves
  • Teaspoon Fennel Seeds
  • Salt
  • Pepper
  • Olive Oil

Put Onion and herbs in a food processor and blitz to a paste.

Rub paste into the pork and roll, wrap scored skin around and tie off.  Rub skin with a salt and any remaining paste.

Roast at 120 degrees for about 4 hours then turn up the heat to get the crackling for the last 30 – 45 minutes.

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