• Shoulder of Pork Joint, Boned & Rolled
  • Shoulder of Pork Joint, Boned & Rolled
  • Shoulder of Pork Joint, Boned & Rolled
  • Shoulder of Pork Joint, Boned & Rolled
  • Shoulder of Pork Joint, Boned & Rolled

Shoulder of Pork Joint, Boned & Rolled


Offer £10.20 Save £1.80 Regular price Was £12.00

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We currently have 9 remaining in stock.
  • Suitable for freezing
  • Delivered fresh
  • Native breed
  • Great for home roasting
  • Cook on the BBQ

Product description

Pork* shoulder is a bestseller to our restaurant community for good reason. A Sunday lunch classic when slowly roasted, the meat fork-tender and packed with flavour under crispy crackling - serve alongside roast potatoes, proper gravy and apple sauce.

Chef Valentine Warner inspires:
"Shoulder of Pork Joint, Boned & Rolled is my favourite pork joint. Its absolutely delicious with tenderness guaranteed as this is a good fatty cut. For crispiness I like to score the skin very thoroughly with close parallel lines only a centimetre apart. Take time with this and cut like a surgeon not slash like football hooligan.

Place the pork fat side up on a rack in the sink and pour a large kettle of boiled water over it. This opens the pores whilst part-poaching them that they stay open. Place the pork on a tray and pat dry with kitchen paper.

Blitz together three tablespoonfuls of coriander seeds with the same of fennel seeds and one of dried rosemary. Add in the zest of two lemons and a good amount of flaked sea salt, probably three teaspoonfuls. Pile this salt into the skin with a good application onto the meat. Roast in a tray on a rack at a medium heat. I like to roast whole garlic cloves underneath. When your meat thermometer reads a core of 57°C take the pork out and rest the meat well for at least 20 minutes. The meat should be faintly pink within. Juices should be mixed simply with a little white wine and lemon juice. I love to eat mine with quartered, pre-poached and then heavily roasted fennel bulbs. Alternatively puréed fennel enriched with cream and olive oil and scattered with toasted pine nuts is delicious."

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


Outdoor-reared, heritage breed pork.

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