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Tip: Flavour your salt - Mix the table salt with the zest of lemon and chopped sage & thyme. The pig should take around 30 - 40 minutes per Kg. I'd recommend the temperature is checked by inserting a meat thermometer in the thickest part of the rump and shoulder, It should read a minimum of 75°C. The juices should run clear ( slight yellow tinge no blood ).
Source: Our Collection - Farmison