Description

Good To Know 

Ingredients & Nutritional's

Organic Outdoor Bred & Reared Pork, Sage & Onion Stuffing (organic breadcrumb (organic wheat flour (wheat flour, calcium carbonate, niacin, iron, thiamin) *water, s*alt, *anti-caking agent e535, yeast), organic potato starch, organic dehydrated onion, *sea salt, organic rubbed sage, organic rubbed parsley. *Denotes non-organic ingredients. See allergens in Bold.

How To Store

Our Sage & Onion Porchetta is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 9+ days shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

Our Farms & Suppliers 

Our organic pork comes from two partner pig farms, one here in Devon and one in Gloucestershire. Their pigs are outdoor bred and reared and spend their whole lives outside, the way it should be. They come from a British Landrace cross Duroc sow, giving lean meat with defined contrast in the joints, so we can do everything from our famous Roam & Relish bacon from the flavour-rich belly to a pull-apart, slow-cooked shoulder joint. The pigs are free to roam, wander, and forage as much as they please and are given organic feed to get those vital vitamins and minerals they can’t find from the ground. In the summer they wallow in cool mud baths and in the winter, they can snuggle up in deep beds of fresh straw. Unlike intensive farms, their tails and teeth are left unharmed. Animal welfare is at the heart of everything we stand for and these pigs lead a natural and happy life. Every cut is hand-finished, cooked with carefully selected cures, and butchered using traditional methods. From bacon to slow-roasting joints, chops, and sausages, we’re proud of our organic pork.

How To Cook

We Recommend: 

Cooking Instructions for Sage & Onion Porchetta

1. Preparation:

   • Preheat the oven to 220°C (425°F).
   • Pat the porchetta dry with paper towels if it feels moist. Drying the skin helps it crisp up during roasting.
     

2. Seasoning:

   • Even though your porchetta is pre-flavoured with sage and onion, you can lightly rub the outside of the pork with olive oil, salt, and pepper for extra crispy skin.

3. Roasting:

   • Place the porchetta on a roasting rack in a roasting pan. This allows air to circulate the meat and helps the skin crisp up.
   • Roast at 220°C (425°F) for the first 30 minutes. This high heat helps to set the skin and start the crisping process.

4. Reduce Temperature:

   • After 30 minutes, reduce the oven temperature to 160°C (320°F) and continue roasting for approximately 2 - 2.5 hours, depending on the size of your porchetta (for a 2-3 kg porchetta).
   • The porchetta is done when the internal temperature reaches 75°C (165°F). Use a meat thermometer to check the temperature at the thickest part of the meat.
   • Baste the porchetta occasionally with its own fat during cooking to keep it moist and flavourful.

5. Crisping the Skin:

   • For extra crispy skin, you can increase the oven temperature back to 220°C (425°F) during the last 10-15 minutes of cooking. Keep a close eye on it to prevent burning.

6. Resting:

   • Once the porchetta is done, remove it from the oven and let it rest for 15-20 minutes. This allows the juices to redistribute, ensuring tender meat.
   • Resting also gives the skin time to firm up and become even crispier.

7. Carving:

   • Use a sharp knife to slice the porchetta into thick slices. Be sure to cut through the crispy skin carefully so it doesn’t break off.