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14 Days Dry-Aged Saddleback Pork Middle Loin

Region: North York Moors National Park, UK

Shelf Life: Min. 5 Days

Buying Options
Serves: 4 1 X 750g (1.7lb) £8.95
/ £8.95 each
Serves: 6 1 X 1.25Kg (2.8lb) £13.95
/ £13.95 each
Serves: 8 1 X 2Kg (4.4lb) £23.95
/ £23.95 each
Outdoor Reared Can Be Frozen Great Britain Rare Breed
A prime pork ideal for roasting with its ample fat cover that makes for rich succulence, but with lean meat. 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 Saddleback is ideal as an introduction to the quality of heritage breed pork. They are hardy fellows being good foragers amongst rough grazing, though they take much longer to mature than commercial breeds. This means well developed flavour and creamy character, and the meat is often almost nutty in character. We try and stock the Saddleback as often as possible, with it being a great all rounder, proving bacon, steaks and chops, and wonderful roasting joints.

Tasting Notes: Meaty, Nutty, Evolving

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 the lean 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.
a knife and fork icon Our recipe tips for cooking your Pork Middle Loin a pdf icon