• Shoulder of Pork, Bone-in
  • Shoulder of Pork, Bone-in
  • Shoulder of Pork, Bone-in
  • Shoulder of Pork, Bone-in
  • Shoulder of Pork, Bone-in

Shoulder of Pork, Bone-in


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We currently have 8 remaining in stock.
  • Suitable for freezing
  • Delivered fresh
  • Native breed
  • Great for home roasting
  • Cook on the BBQ

Product description

Pork* shoulder, bone-in is a full 4-bone rib of pork. This visually stunning joint of pork is perfect for slow-roasting or smoking. The equivalent of a fore rib of beef, we treat this in much the same fashion, believing proper dry-ageing allows complex flavours to develop. A firm favourite amongst our restaurant community.

Chef George Ryle inspires:
"Prepared like this, on the bone and with the skin on, we think makes this perfect for roasting. Several hours at about 120°C with at least a couple of hours to rest and you will have something remarkable, all crispy crackling and soft, flesh perfect for pulling. A few toasted fennel seeds, rosemary and sea salt, all ground up in a pestle and mortar makes for a fantastic seasoning for the shoulder. Applied the night before, to give it a chance to penetrate the flesh. You can’t go too far wrong with classic roast potatoes, roasted carrots and plenty of cabbage cooked in butter. A little organic cider and the resting juices make for a fine gravy. Or try quartering and then slow roasting a load of bulbs of fennel - some fresh sage leaves, a pinch of chilli flakes and a glass of white wine, plus, of course, plenty of olive oil.

A joint like this is always likely to yield some leftovers and these are surely crying out for the sandwich treatment. Crisped up and then in a soft bun with a shaved fennel slaw and perhaps a little chilli sauce. Or maybe with wild rocket and a spoonful of salsa verde, inside a slab of focaccia."

*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. Shoulder of Pork, Bone-in is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.


Native breed pork.

Cooking advice

  1. Take pork shoulder out of fridge, remove packaging, pat dry with kitchen paper and pop on a plate
  2. Season the shoulder well with salt and leave uncovered to come up to room temperature – about 5 hours before you plan to cook it
  3. Preheat your oven to 120°C
  4. Cut a trivet of vegetables; fennel, carrots, onions, garlic and fresh thyme and place the shoulder on top
  5. Place in the oven and cook for 5-6 hours - if after this time the skin is not entirely crackled, then turn the heat up to 200°C for 10-12 minutes
  6. Remove from the oven and leave to rest for at least an hour and a half

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