Porchetta

Inspired by a traditional Italian classic, succulent pork belly is stuffed with an authentic porchetta blend of fragrant fennel, garlic, and herbs. The expertly hand-crafted spiral reveals layers of flavour that balance savoury depth with the pork’s natural sweetness. Finished with golden, crispy crackling that delivers an irresistible crunch and melt-in the-mouth juicy, succulent meat.

HOW TO STORE

1. Storage: Keep frozen at -18°C or below
2. Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
3. Shelf life defrosted: Store in refrigerator and use within 24 hours

NUTRITIONAL INFORMATION

COOKING INSTRUCTIONS

Cooking guidelines from defrosted: remove all packaging. Pat dry with kichen paper.

Allow the meat to come to room temperature for 30 minutes prior to cooking.

Preheat the oven to 180ºC / fan 160ºC / gas 4.

Place the roast on a wire rack in a roasting tray.

Drizzle with olive oil and season with sea salt and freshly ground black pepper.

Roast on the middle shelf of the oven for: 120 minutes.Turn the tray occasionally whilst cooking.

Drain excess fat then carefully add some water to the tray to prevent smoking.

Increase the oven temperature to 240ºC / fan 220ºC / gas 9 and crisp the roast for a further 30 minutes. If your roast starts to colour too much, cover loosely with tinfoil and continue to cook. Once cooked, rest uncovered in a warm place for at least 20-30 minutes.

Ensure product is piping hot throughout. Do not reheat once cooked.

Cooking appliances vary in performance, these are guidelines only.

Chef’s tip: carve the roast upside down. Slice through the succulent meat first,and then cut through the crackling crust. This gives you more even slices, with neater crackling.