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.
Shoved in the oven on a low heat or in the slow cooked before you go to work- what could be better? Simply pulls apart after hours of cooking but for the traditional roast, still slow cook and you will have just the best tasting pork. Why? Because ours is the best! If you want crackling either take the skin of and grill at a high heat with plenty of salt or cook in foil and take the foil off at the end and wack up the heat. The old traditional cuts may be cheaper but they are still the best.
How to cook Shoulder of Pork
Cook from room temperature. Dry the skin thoroughly and rub salt into rind- either cut off and cook separately or follow the below instructions. Roast the Joint in a deep tray and cover with foil. Place in centre of oven and cook at 140°C, Gas Mark 1 for up to 4 hours. Too cook for fewer hours, simply increase the heat. For the perfect crackling uncover the Joint 10 minutes before the finish and turn up the heat of the oven- note after slow cooking crackling will not be the best so best removing skin before hand.