This joint has been slowly sweet cured to ensure depth of flavour and succulence, it is the very best part of the loin with the rind left on for extra tenderness and perfect crackling.

Our Cooking guidelines:

Pre-heat the oven to 240°C (220°C fan) gas mark 9. 

Remove the Loin from its protective wrapping and bring to room temperature, this will help it to cook evenly. Pat dry with a clean, dry cloth to remove any moisture. For maximum crispness we would recommend unwrapping the joint several hours before cooking, ideally overnight. Rub the fat with salt - this will ensure a really crisp and golden crackling. 

Place the joint in a lightly oiled roasting tray and roast for 20 minutes. Reduce the heat to gas mark 5 / 190°C (170°C fan) and roast for a further 30 minutes per 500g. Finally increase the oven to 240°C (220°C fan) gas mark 9 and roast for a final 10 minutes. 

Once cooked and the crackling is crisp remove from the oven and cover with foil. Leave to rest for up to 20 minutes.