Perfect for roasting.
Succulent, tender, meat with crisp, crunchy crackling. It's the pork equivalent of sirloin.
Great for family get togethers – or Sunday lunch.
The day before you plan to cook it take it out of the packaging and weigh it.
Calculate the cooking time, so you know when to put it in the oven. Then dry it well. Take extra care with the rind - dryer it is the better the crackling.
Then pop it back in the fridge covered with a tea towel.
Take it out an hour before you want to cook so it gets to room temperature.
Then 30 minutes before it goes in the oven rub the rind with a tablespoon of salt. Sea salt's best.
Then pop it in the oven fat side up. If you've got a meat thermometer the internal temperature should be 160 F. If you don't here's a rough and ready guide to cooking times: 45 minutes at 220°C (fan)/475°F/gas mark 9
then 20 minutes per 500g at 160°C (fan)/350°F/gas mark 4.
Rest it after cooking! Put it on a serving plate, cover it with foil and leave it for 15-20 minutes. If you cut it sooner the juices will run out and make it dry.
Delivered loose in a clear plastic bag or in a vacuum sealed pack.
Because this is fresh meat expect a bit of discolouration where the meat has been in contact with the air and a little bit of liquid to collect in the bag.
With fridge set at 1-4 °C
Unopened vacuum pack 2 weeks Treat pork as you would chicken. It's low fat level makes it more susceptible to bacteria.
Always wash your hands before and after you touch fresh meat. Do the same with any chopping boards you use. And make sure you wipe down any surfaces raw meat has been in contact with.
Never let raw meat come into contact with other food in your fridge. And never – ever - let it come into contact with anything you'd eat straight from the fridge like ham, lettuce or cheese.
Store it separately in the coldest bit of the fridge. Usually the bottom of the fridge near the back.
Let the air circulate
All fresh meat - except bacon or anything in a vacuum pack - needs circulating air so as not to spoil. It does much better in the fridge if it's not covered in plastic. So store it in a bowl and cover it with a paper towel or tea towel, well away from ready to eat foodstuffs
Freeze meat as quickly as possible. Most of the damage to your meat is done when it's around the 0°C mark, because that's when the ice crystals are at their largest. These crystals puncture the meat so you lose some of the juices when it thaws.
Once frozen your biggest problem is air
Any frozen food in contact with the air will dry out and get freezer burn. So make sure anything you freeze is 100% airtight.
The slower you thaw your meat the less juice is lost. Defrost it in the fridge.