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Italian-style rolled pork made with beautiful Blythburgh pork from the Suffolk coast, stuffed with herbs and seasoning and ready to roast. Spectacular hot from the oven, and just as good sliced cold on Boxing Day.
How to cook
The secret to glass-like crackling is cooking it low and slow first, then giving it a blast of high heat.
Pat the skin dry and rub it with salt.
Roast at 160°C for 2½ to 3 hours, depending on size, until tender and the juices run clear.
Move it onto a rack, turn the oven up to 200°C and roast for 20 to 25 minutes, until the skin is crisp right through.
Rest for a few minutes, then slice into thick rounds. It's great with a red wine gravy and our Calon Lân Bramley Apple Sauce.
Italian-style rolled pork made with beautiful Blythburgh pork from the Suffolk coast, stuffed with herbs and seasoning and ready to roast. Spectacular hot from the oven, and just as good sliced cold on Boxing Day.
How to cook
The secret to glass-like crackling is cooking it low and slow first, then giving it a blast of high heat.
Pat the skin dry and rub it with salt.
Roast at 160°C for 2½ to 3 hours, depending on size, until tender and the juices run clear.
Move it onto a rack, turn the oven up to 200°C and roast for 20 to 25 minutes, until the skin is crisp right through.
Rest for a few minutes, then slice into thick rounds. It's great with a red wine gravy and our Calon Lân Bramley Apple Sauce.