Pork Ribeye Roast

The pork* equivalent of a beef ribeye, we rate this as one of our favourite muscles on the pig, as do our chef community to which 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 as it renders to produce a perfect, golden crackle.

Chef Valentine Warner says:
"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 and 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 a 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."

*Tamworth and Middle White pigs are reared outside where they can root around, wallow and exhibit all of their instinctive behaviours. They're matured at their own pace which enables the fat to naturally marble the meat, and gives the pork a superior texture. To maximise the naturally occurring flavour, all our native breed pork is dry-aged on the bone for 3-weeks in our Himalayan salt chamber; this further enhances the rich and distinctive flavour. Pork ribeye roast is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.