Grasmere Pork Rolled Loin (850g)

Serving up to four people, this joint is great value and a brilliant weekend roasting joint. Boned and rolled, so no fuss with the bones, Loin is the best of the best. Our master butchers scored each joint to make the perfect crackling on your Sunday Roast.




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Grasmere Farm’s Hampshire-cross Pigs are at the heart of our business. We breed and raise the Pigs on the farm in south Lincolnshire, using traditional farming methods which creates flavoursome and tender Pork. Our specialist butchers prepare each cut specially on site, selecting only the best for our primes cuts. Our reputation for producing delicious Pork is renowned both near and far.

Just like the Loin of Lamb or Beef, the Loin of Pork is famed for being the best cut of the Pig. The layer of fat between the skin and meat and extra inter-muscle fat at the Shoulder end makes for a flavoursome and tender cut. We score the skin well which when cooked just right, will fluff into beautiful crispy crackling which have your family or guests fighting over all dinner time.

How to cook Rolled Loin of Pork

Cook from room temperature. Dry the skin thoroughly and rub salt into rind. Roast the Joint in a deep tray and cover with foil. Place in centre of oven and cook at 180°C, Gas Mark 4 for 1 hour, 15 minutes. For the perfect crackling uncover the Joint 10 minutes before the finish and turn up the heat of the oven.

Allergens. None. 

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