Our pork comes from Rushall Farm in Wiltshire, where the the pigs lead a free range life in grassy paddocks on Salisbury Plain. Will Frost takes extra special care of his animals, giving them acres of room to roam, and building them sheds in which they can shelter from the sun and rain. In summer, he ensures they don't get sunburn, by building wallows for them to cover themselves in mud. At night, they sleep in cosy straw-filled huts. He rears slow-growing breeds - Tristar sows and Duroc boars - which give excellently-flavoured lean meat.
This is a prime roasting joint and makes a daddy of a roast dinner! You can easily give it additional flavourings - try herby stuffings with breadcrumbs and dried apricots, or onions and fresh sage... Allowing between 250 - 300g of meat per serving, this joint should feed between 6 - 8 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.
Preheat the oven to 180C/350F/gas 4-5. Place the joint on a rack in a roasting tray, then roast uncovered for the calculated cooking time - refer to your recipe instructions. Pork should be kept at a very cool temperature, wrapped and kept away from other foods. It can be frozen, but should be thoroughly defrosted at the bottom of the fridge, below and away from other foods, before cooking. Never re-freeze meat that has been thawed from frozen, and always thoroughly wash chopping boards, utensils, kitchen surfaces and hands after touching raw meat.