£16.01£9.70 per kg
Min. weight: 1.4 kg
Max. weight: 1.9 kg
- Pork sourced from Quality Assured UK and Irish farms - Serves 6 to 8 people Ask The Butcher: Is there anything more mouth-watering than pork crackling? The loin joint is always a crowd-pleaser; we've scored and left the rind on to create a delicious pork crackling, but if you feel it needs more add by using a sharp knife. Before putting the joint in the oven, brush it lightly with oil and lightly season with a little salt Eden Prime Meats: Here at Eden Prime Meats, we are the meat experts, from the best breeds to the choicest cuts. We pride ourselves in delivering you the finest quality meat for the best value. We believe, whether it's everyday dinners or something a little bit special, your family deserves the best. We don't compromise on animal welfare, either. With our knowledge and expertise, we are able to source the best quality meat from around the world. We only ever work with Farm Quality Assured producers who are independently audited to make sure they meet our high welfare, safety and environmental standards. That's how we can guarantee quality, from farm to fork.
Country of Origin
UK / Ireland
Suitable for freezing
Product life guaranteed for 3 days excluding delivery day, with an average of 4.5 days.
|Typical Values||per 100g raw as sold||250g raw per serving|
|of which saturates (g)||7.9||19.8|
|of which sugars (g)||<0.5||1.3|
100% Pork Loin
Ratings and reviews
Customer reviews (77)
Really enjoyed it, very good quality of meat. Will be buying again
We buy this regularly. Take it out of the packaging, score it a bit more (sharp knife & basic knowledge only necessity), dry it out for 24 hours, add some salt if wanted. Bang in the hottest setting for 20 mins. Turn it down to 170, give it an hour or so...check for any blood. Take out, remove the skin, shove skin back in with your roasties for another 20 mins on 200. Carve the meat when ready...gorgeous. Crackling should be lush. Tasty & juicy!
Stanley the knife is helpful
I did not receive any cooking instructions so just banged it in the oven for 2 hours at 190 and then left it to rest for 30 minutes. The crackling was crisp and the meat was tender, perfect. What you need to do to get it perfect is get a Stanley knife and and cut through the skin then rub in salt and oil before baking. It was actually very simple to cook and really moist.
25% fat 75% Meat. Not scored properly
There was a fat covering which wrapped completely around the top and sides of the meat which was disappointing as this obviously contributed to a vast amount of the weight. The meat itself was very nice and succulent. The fat was not scored properly and I had to spend 5 to 10 minutes scoring it. As it was a flash sale I was not too concerned and we did just manage to get a lunch for 5 people. Otherwise, it would have been marked much lower.
Rind was NOT at all scored so crackling impossible
Tasty pork, & nicely packaged joint. But there was not a single cut in the thick rind, which really annoyed me. The butcher would have powerful machines that could score the find perfectly in seconds, whereas at home with all my blunt knives & in a hurry, I found it impossible. Why can't butchers do this simple task for us, because having it properly scored makes all the difference between having delicious crisp crackling & rock hard & leathery inedible time, that's a serious danger to your teeth! The dog was very happy, but we were all very disappointed. OCADO, PLEASE ENSURE THAT THE RIND IS PROPERLY SCORED, SINCE YOU SELL THIS SPECIFICALLY AS A CRACKLING JOINT.
We love this pork joint, have had several now and all have been delicious. Great crackling too!