Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
Hi John,
Thanks for taking the time to leave a review. I apologise the crackling didn't perform as hoped. Perfect crackling should be achievable from our pork. Here's our top tips for doing so;
Ensure skin is dry - pat with kitchen towel, then leave on a plate or tray uncovered overnight in the fridge. If in a rush a hair dryer will speed things up nicely.
Salt the skin well - no oil, pepper etc, just salt. Rub into the scored skin to penetrate.
Start at a high temperature, even for a slow roast. 20 mins at around 220°C uncovered will get things started in the right direction.
Following a slow roast, check the crackling half an hour before the end of the cooking time. If required, a hot blast should finish the crackling perfectly.
I hope this helps.
Best regards,
Jorge
“Excellent piece of pork for a slow and low roast. I don’t even bother to put it on high for the first half hour. Just put it in a tray with herbs, a head of garlic, a couple slices of orange, onion and a half glass of white water and then covered and left it alone for a few hours in a 140/150 fan oven. When I took it out to rest I cut the ‘crackling off the top’ cut it into slices with some kitchen scissors and popped it in the air fryer for 15-20 mins. Just checked it every 5 mins or so so I could ladle out the rendered fat. This honestly made the ultimate crackling. Soooo crispy. All possible because the meat is such good quality.”
“I let the joint come to room temperature and rubbed salt into the skin then slow cooked this joint for 6 hrs on a bed of psrsnips, carrots & fennel. I removed the pork to a separte tin and finished it off at a higher temperature 210C fan to really get the crackling bubbling; then rested it for an hour.
This served 8 people for a late Sunday lunch and all agreed it was the tastiest pork they had eaten.”
“Incredible piece of pork. Very well matured and dry, which makes all the difference. Big, even fat and crackling cap. The crackling was already scored in one direction, but I prefer "diamonds" so used my Stanley knife to score diagonally. It puffed up 100% evenly over the whole piece. Just wow!”
“Fabulous joint of pork , I seasoned it well with sugar salt and dried herbs and spices , left it over night in the fridge to let the flavours seep in and then roasted low and slow in the over for about 8-10 hours . The final result was the best juicy , flavourful pulled pork imaginable that just fell off the bone . We had plenty of leftovers too that freeze really well and are perfect once thawed and heated up for warm pulled pork crusty rolls with coleslaw . My American wife said it was the best pulled pork she had ever tasted , better than any barbecue restaurant she'd ever been to in the states which is high praise indeed. Such an easy joint to cook but so , so tasty . Highly recommended .”
