14 Days Dry-Aged Yorkshire Pig Flat Pork Loin
Farm: Nidderdale - Area of Outstanding Natural Beauty
Shelf Life: 5 Days
A prime pork roasting joint skilfully prepared by our Master Butcher and perfect for a big feast with all the trimmings. Coming with the rind on and already scored, this joint is ideal for ample crackling to go round the whole table, while our native breed pork promises outstanding succulence and flavour by virtue of a rich diet and being allowed to mature at their own pace.
The Yorkshire Pig is the world’s most popular breed. They’ve been exported to all corners of the globe due to their ability to get big quick, and provide consistent pork with strong, porky flavour. When sourcing our Yorkshires, we source hogs who are reared to maturity at a slow pace, in the great outdoors. This ensures the melting succulence when cooked, and the beautiful creamy character
Tasting Notes: Rich, Succulent, Creamy
Often confused with the pork tenderloin, the loin runs from the shoulder of the beast to the sirloin, while the tenderloin is a muscle within the loin at the sirloin end. Often the loin is more commonly sold as chops, though its crackling and quality of meat make it ideal for roasting. Ours are made with from outdoor reared pork sourced from traditional farms who have reared pigs for generations.
A chef's favourite for roasting due to a consistent shape that promises an excellent finish each time, and due to being an easy carve centre piece with plenty of flavour, deserving of the top table. For a traditional favourite, roast on a trivet of onion, carrot, and celeriac and serve with Yorkshire puddings, roast potatoes and buttery apple sauce.
|Our recipe tips for cooking your Flat Pork Loin|