Laverstoke Park is a Grade II listed park of approximately 275 rolling acres which include the upper reaches of the River Test. The farm is a haven of biodiversity and forward thinking organic farming. They have complex grass leys containing over 30 different grasses, clovers and herbs as well as a diverse mix of hedges, trees, animals and crops which all contribute to furthering the biodiversity. Using slow-growing breeds and proving the animals with delicious organic feed and room to express their natural behaviour, we are delighted to offer such excellently-flavoured meat.
Allowing between 250 - 300g of meat per serving, this joint should feed between 2 - 3 people.
Pork (100%)
Pork and bacon are rich in protein, iron and B vitamins. Pork is particularly high in Thiamin, which is used in the conversion of starchy foods into energy. Iron is essential to red blood cells, whereas protein and B-vitamins are used in the growth, maintenance and repair of all the body's cells.
Roasting a pork joint takes around 7 minutes per 100g, or 30 minutes per lb, plus a further 30 minutes, at around 180C/350F/Gas mark 4. If you want to ensure good crackling, pat the skin dry with kitchen towel and rub salt it before cooking, then cook at 240C/475F/Gas mark 9 for twenty minutes, and reduce the temperature back to 180C/350F/Gas mark 4 for the rest of the time. Why not whip up some home made apple sauce while you wait? Pork should be kept in the fridge, and should not be stored above other food, unless in a sealed container. Suitable for home freezing.