Cornish Heritage Pork Loin Bone In Roast

Cornish Outdoor Reared Heritage Pork Loin Bone In Roast

This Pork Loin with Bone in cut makes a fabulous family roast. The bone increases the superb flavour during the cooking process. The skin is scored to produce great crackling.

A bone-in pork loin roast is a classic centerpiece joint taken from the back of the pig, featuring lean, tender loin meat still attached to the rib bones and capped with a layer of skin for crackling.

Leaving the bones intact insulates the naturally lean loin meat as it roasts, conducting heat evenly to keep it juicy while delivering rich, savoury depth. Crowned with a layer of crisp, blistered crackling, it offers clean, elegant slices—making it a grand alternative to pork leg or shoulder for a Sunday roast.

Available in sizes 1 - 4 kg

Why Choose Primrose Herd Pork?

• Outdoor-Reared British Pork: High welfare, traditional Cornish pork from Primrose Herd.
• Richly Marbled: Guarantees incredible tenderness and depth of flavour.
• Perfect Crackling: Hand-scored rind designed to crisp up beautifully in the oven.
• Fresh UK Delivery: Vacuum-sealed and delivered chilled in eco-conscious packaging.

Weight:  1 - 4 kg

Packaging: Vacuum-sealed, chilled

Origin: Cornwall, UK (Primrose Herd)

Storage: Keep refrigerated below 4°C. Freeze on day of purchase.

Delivery : Delivery to Mainland UK only (excluding NI). Shipped via express delivery in high-quality packaging and insulation.

👨🍳 Chef’s Tip: Master a Bone-In Pork Loin Roast

"A bone-in pork loin roast combines the elegance of tender loin eye meat with the rich flavour conduction of the chine and rib bones. Because pork loin is far leaner than shoulder, it dries out quickly if overcooked. The secrets to success are asking your butcher to chine the bone, drying the rind thoroughly for crackling, blasting with initial high heat, and pulling the joint at 63°C–65°C."

1. Ask Your Butcher to Chine the Joint

Before cooking, ask your butcher to "chine" the backbone (trimming along the spine bone while leaving the rib bones attached). This allows heat to penetrate the meat evenly during roasting and makes carving at the table effortless later—you simply run a knife between the ribs.

2. Dry the Rind Uncovered for 24 Hours

Sensational crackling requires a bone-dry rind.

• Score the skin in fine parallel lines (5mm apart) using a sharp craft knife, making sure not to cut through into the flesh below.

• Place the joint uncovered on a wire rack in the fridge for 24 hours. The cold circulating air dries out surface moisture, which is essential for light, blistered crackling.

3. Salt Immediately Before the High-Heat Blast

Remove the pork from the fridge 1 hour before cooking to take the chill off.

• Preheat your oven to 240°C (Fan 220°C / Gas Mark 9).

• Rub a small drizzle of oil into the scored skin, then massage fine sea salt deep into the cuts immediately before putting it in the oven.

• Roast at high heat for 25 to 30 minutes until the skin puffs, bubbles, and turns golden brown.

4. Turn Down the Heat (180°C / Fan 160°C)

Reduce the oven temperature to 180°C (Fan 160°C / Gas Mark 4).

• Roast for approximately 30 minutes per 500g.

• Place the joint on a bed of halved onions, apples, and fresh sage in the roasting tray. Pour 250ml of dry cider or stock into the bottom of the tin to keep the oven moist and create the base for a rich pan gravy.

5. Target 63°C–65°C Internal Core Temperature

Because pork loin is a lean muscle, overcooking renders it chalky.

• Insert a digital probe thermometer into the thickest part of the meat without touching the central rib bones.

• Remove the joint from the oven when the core hits 63°C–65°C.

• Transfer to a warm board and rest loosely covered with foil for 20 minutes. Residual heat will carry the internal temperature to a perfectly safe, juicy 68°C (slightly blush-pink and succulent).