Pork shoulder has always been a cook’s secret weapon. Rich in flavour and well-marbled, it rewards a bit of patience—slow roasting turns it beautifully tender, the fat melts into the meat, and the skin can crisp into glorious crackling. It’s a cut that brings real depth to a roast.
We dry age ours on site, giving the enzymes time to work their magic. The result? Pork with more character, more tenderness, and more to say for itself. It comes from Yorkshire-bred pigs, raised by farmers we know and trust.
Available in various weights. Weights are approximate (℮).
Cooking instructions:
Bring to room temperature, then season generously. Rub the skin with oil and roast at 210°C for 25–30 minutes until it starts to blister. Lower the heat to 170°C and cook for another 2 hours. If the crackling needs a final boost, crank the oven back up to finish.
Serving suggestions:
Slice and serve with roast apple, onion gravy, and crisp potatoes. The sweetness of the fruit pairs perfectly with the richness of the pork.
