Native Breed Pork Roasting

Our Native Breed Pork Roasting Joints are made for unhurried cooking and generous meals. Carefully selected from native breed pigs raised properly free range, these joints reflect a traditional approach to farming that prioritises welfa...

Our Native Breed Pork Roasting Joints are made for unhurried cooking and generous meals. Carefully selected from native breed pigs raised properly free range, these joints reflect a traditional approach to farming that prioritises welfare, flavour and time. Slow, natural growth allows the meat to develop richness and tenderness, resulting in pork that roasts beautifully and eats exceptionally well. This collection focuses on classic roasting cuts chosen for their ability to soften and deepen as they cook. When given time in the oven, these joints deliver succulent meat, crisp crackling and a depth of flavour that brings comfort and satisfaction to the table. Ideal for family lunches and special gatherings, our native breed pork roasting joints offer a reliable centrepiece, thoughtfully raised and carefully prepared for food done properly.

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Native Breed Pork Roasting
7 of 7 products
  • Native Breed Boneless Pork Leg

    Native Breed Boneless Pork Leg

    Native Breed Boneless Pork Leg

    From £17.50
    From £17.50
  • Native Breed Pork Loin

    Native Breed Pork Loin

    Native Breed Pork Loin

    From £20.00
    From £20.00
  • Native Breed Boneless Pork Shoulder

    Native Breed Boneless Pork Shoulder

    Native Breed Boneless Pork Shoulder

    From £15.00
    From £15.00
  • Native Breed Pork Belly

    Native Breed Pork Belly

    Native Breed Pork Belly

    From £8.50
    From £8.50
    £17.00/kg
  • Native Breed Unsmoked Gammon

    Native Breed Unsmoked Gammon

    Native Breed Unsmoked Gammon

    From £20.00
    From £20.00
  • Native Breed Pork Tenderloin

    Native Breed Pork Tenderloin

    Native Breed Pork Tenderloin

    £8.75
    £8.75
  • Native Breed Pork Neck

    Native Breed Pork Neck

    Native Breed Pork Neck

    £19.00
    £19.00

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Frequently Asked Questions

Which pork joint gives the best crackling?
Belly for guaranteed crisp over meltingly rich meat; loin for the classic roast with a ribbon of crackling over lean slices. Whichever you choose, bone-dry skin and a scorching first 20 minutes are what make it.
What is pork neck like as a roasting joint?
The shoulder's best-kept secret: marbled enough to stay succulent at roasting temperatures where leaner joints tighten. It slices generously and costs less than the famous joints.
How long does a pork shoulder need in the oven?
For pulled pork, five to six hours at around 150°C until it shreds with a fork. For sliced roast shoulder, around 30 minutes per 500g at moderate heat after a hot start. Either way, rest it well.
Can I roast a gammon rather than boil it?
Yes, gently, covered for most of the cooking, then uncovered and glazed for the final half hour. Roasting concentrates the cure's flavour; just baste it so the outside never dries.