Pork Joints

Pork Roasting Joints

Our pork roasting joints come from outdoor-reared heritage breed pigs, including Tamworth and Middle White, raised on farms and smallholdings in Yorkshire. The pigs have room to root, wallow and move naturally, developing good muscle and a generous covering of fat. Our pork is then dry-aged on the bone for three weeks in our Himalayan salt chamber before being prepared by our butchers.

The range covers traditional pork belly, shoulder, loin and leg alongside rack, ribeye, Boston butt and porchetta. Some joints, particularly belly and shoulder, need a longer, gentler roast to render the fat and soften the connective tissue. Loin and leg are leaner and need more careful cooking, whilst rack and ribeye make excellent roasting cuts with their own balance of fat and tenderness.

Our butchers prepare each joint according to the cut, whether that's leaving the bone in, removing the rind or boning and rolling it for easier cooking and carving. Choose a rind-on joint if crackling is part of the plan. Everything is butchered to order and Always Fresh, Never Frozen®.

For other roasting cuts, browse our Roasting Joints collection, or shop our dedicated Beef Roasting Joints and Lamb Roasting Joints ranges.

11 products

Choosing a Pork Roasting Joint

Pork belly is hard to beat for a slow roast. Its layers of fat and meat soften over several hours, while the rind can be cooked to a proper crackling. Boneless rolled shoulder is another good choice for a long, gentle cook, particularly when you want meat that's tender enough to pull apart. Bone-in shoulder takes longer but makes a generous joint for feeding a crowd.

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Boneless rolled loin is leaner, with a good covering of fat to protect the meat during roasting. Leg is lean too, and gives you neat slices with plenty of crackling when the rind is left on. Rack of pork makes a handsome centrepiece, whilst ribeye, cut from the neck end of the loin, has more internal fat and is particularly forgiving in the oven.

Porchetta is different again. Made with belly and loin, seasoned and rolled with herbs and sausage meat, it wants enough time for the fat to render and the outside to crisp. Boston butt comes from the shoulder and is well suited to low-and-slow cooking, whether in the oven or over charcoal.

It's worth checking whether the joint has its rind. Our boneless rindless belly and shoulder are useful when you're braising, slow-roasting or making pulled pork, but they won't give you crackling. Pork belly ribs are another option for slow cooking or barbecuing rather than a traditional carved roast.

When choosing a size, allow for the number of people you're feeding, whether the joint is on or off the bone and how much you'd like left over. Boneless rolled joints are straightforward to carve, whilst bone-in shoulder and rack need a little more weight per person.

For cooking guidance, see How to Cook Pork Belly, How to Cook a Boneless Pork Leg Joint and How to Cook Porchetta.

For something more involved, try George Ryle's Pork Ribeye Roast with Turnip & Swede Gratin, Cabbage & Apples or Roasted Pork Leg with Quince, Braised Red Cabbage & Creamed Sprouts. You can also browse our wider Pork Recipes collection.

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