Heritage Breed Ribeye of Pork Roast with Rind On
The pork equivalent of a Ribeye of Beef Roast, we rate this as one of our favourite muscles on the pig, as does our chef community, for whom this roasting joint is a bestseller. The well-marbled eye of heritage breed pork is deboned by our expert butchery team. The rind, rolled around the whole joint, protects and bastes the meat as it renders, producing perfect golden crackling.

Chef Valentine Warner Inspires
“Undoubtedly a favourite roast and, if forced to commit, then I’d say my favourite Sunday joint over beef.

A tip I’d like to hand on is that I take the joint and score it in very close lines running all the width of the rind, so that the rendering of fat is more thorough. This looks great and makes it easier to cut through the rind at any given point. Then take the joint and rest it on a trivet in the sink, so that the meat does not cook in lingering hot water, then pour a kettle of boiled water over the skin.

This opens up all the pores on the rind whilst fractionally cooking them so they remain open. Pat dry. This really will ensure reliable crackling, whilst I’d also add that the outdoor-reared, slow-grown and subsequently well-fatted meat from Swaledale’s pigs will guarantee a memorable joint.

My favourite salt is one where a tablespoon of both coriander and fennel seeds, along with a teaspoon of dried rosemary, are ground slightly together. Then add the zest of one unwaxed lemon and a tablespoon of flaked sea salt and mix in. Rub all over the lightly oiled skin, the rest being sprinkled over the underside.

Roast at 170°C. Remove from the oven at 58°C and rest well, but do not cover. The skin should be very crisp and the meat ever so faintly pink and juicy within.

A simple salad of puntarelle alla romana or cima di rapa dressed in lemon juice, olive oil, with a little salt and chilli flakes, is delicious. Alternatively, try curly endive (frisée), heavily roasted with sugar, balsamic vinegar and butter, or steamed purple sprouting broccoli with an anchovy cream sauce.”