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 lean meat.
Allowing between 250 - 300g of meat per serving, this joint will feed 2 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 180°C/350°F/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 240°C/475°F/Gas mark 9 for twenty minutes, and reduce the temperature back to 180°C/350°F/Gas mark 4 for the rest of the time. We'd recommend trying a stuffed tenderloin fillet with some of our unsmoked streaky bacon. Pork should be kept in the fridge, and should not be stored above other food, unless in a sealed container. Suitable for home freezing.