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  1. After removing your pig from the packaging, pat dry and bring to room temperature.
  2. Preheat your oven to 140C for fan assisted or 160C for ovens without a fan (gas mark 3).
  3. Choose a large, heavy based roasting tray, with deep sides and handles for easy movement.
  4. Massage the pig with a little peanut butter or light olive oil then season with good quality fine sea salt all over just prior to cooking. Make a trivet by roughly chopping equal amounts of onion, carrot and celery (or our preferred choice of celeriac, the root of the celery) plus a bay leaf, sprig of rosemary and a few black peppercorns.
  5. Sit the pig onto the trivet which should line the base of the tray then cover the ears and tail with foil.
  6. Place in the centre of the oven and roast for 3 1/2 hours, the meat should be tender when pierced with a skewer with a core temperature of 70C.
  7. Increase the oven temperature to 210C for fan assisted or 230C for ovens without a fan (gas mark 8), and continue to roast uncovered for another 15-20 minutes until the skin is crisp and rich golden brown.
  8. Remove from the oven, put onto a clean tray and keep warm by covering with a sheet of foil.
  9. Rest for a minimum of 30 minutes before carving, leaving the roasted vegetables in the tray for the gravy.
  10. For the gravy, make up 1 litre of chicken stock, tip away excess fat then deglaze the roasting tray with the stock stirring in all the caramelised juices from the tray. Bext, pass through a fine sieve pushing all the juices from the vegetables into a clean saucepan. Bring to a simmer and thicken if required by whisking in a teaspoon of cornflour mixed with a little cold water and reduce till you reach a rich, glossy gravy.