Cornish Outdoor-Reared Boned and Rolled Pork Spare Rib Joint
The very best part of the shoulder rolled into a joint, tied and scored.
Comes with its own natural fat and crackling.
A boned and rolled pork spare rib joint (often called a pork shoulder spare rib joint in British butchery) is taken from the top section of the pig's shoulder near the neck.
Despite the name, it isn't a rack of ribs. Instead, the butcher removes the shoulder blades and rib bones, leaving a prime, heavily marbled piece of meat. It is then tightly rolled and tied with butcher's string into a neat, cylindrical roasting joint. Because it retains natural fat seams throughout the meat, it stays incredibly tender and juicy during cooking—delivering rich flavour, effortless carving, and crackling-worthy skin on top.
Weights available 1.5 kg - 5 kg
Why Choose Primrose Herd Pork?
Award Winning Heritage Pork
Traditional Cornish Butchery: Expertly prepared by hand to order.
Outdoor Reared: High welfare standards for superior meat texture.
Rich Natural Flavour: Perfect for roasting, searing, or slow cooking.
Chilled Delivery: Eco-friendly vacuum packaging delivered directly to your door.
Weight: 1-5kg
Packaging:Vacuum-sealed, chilled
Origin:Cornwall, UK (Primrose Herd)
Storage:Keep refrigerated below 4°C.
Delivery: Delivery to Mainland UK only (excluding NI). Shipped via express delivery in high-quality packaging and insulation.
👨🍳 Chef’s Tip: Master Roasting a Boned and Rolled Pork Spare Rib Joint
A boned and rolled pork spare rib joint (taken from the prime shoulder end) is arguably the finest cut for a Sunday roast. Because it is laced with internal fat, the meat stays melt-in-the-mouth juicy without drying out. The secrets to success are dry-chilling the skin uncovered in the fridge, scalding and heavily salting the rind, blasting at high heat to bubble the crackling, and dropping the temperature for a slow, tender roast.
1. Score the Skin Deeply and Dry-Chill Overnight
Moisture is the absolute enemy of crispy crackling.
Ensure the butcher has scored the skin in narrow parallel lines across the roll, cutting through the rind and fat without piercing the meat beneath. If not, score it yourself using a stanley knife or sharp utility blade.
Remove all packaging, pat the joint bone-dry with kitchen paper, and leave it uncovered on a wire rack over a tray in the fridge for at least 12 to 24 hours. The dry fridge air dehydrates the skin, turning it leather-like—the ideal state for crackling.
2. Scald the Rind with Boiling Water
A classic professional kitchen trick to guarantee light, blistered crackling is shrinking the skin before it hits the oven.
Place the joint on a wire rack over the sink and pour a kettle of boiling water over the skin.
You will see the scored rind open up and tighten immediately. Pat the skin completely dry again with paper towels.
3. Salt Generously Right Before Roasting
Salt draws out remaining surface moisture and seasons the fat layer as it renders.
Take the joint out of the fridge 30 minutes before cooking to take the chill off.
Rub a tiny drop of oil into the skin, then massaged a generous tablespoon of coarse sea salt flakes deep into every scored score line.
Do not salt the skin hours in advance, as salt draws moisture out of the meat and makes the rind soggy if left too long before hitting the oven.
4. The High-Heat Blast Followed by a Low Roast
Start with intense heat to pop the skin, then drop the temperature to allow the rich shoulder meat to tenderise.
Preheat your oven to 220°C (Fan 200°C / Gas Mark 7).
Place the joint in a roasting tin lined with sliced onions and apples (which serve as a natural trivet and base for gravy). Roast for 25 to 30 minutes until the skin begins to blister, puff up, and turn golden.
Reduce the oven temperature to 160°C (Fan 140°C / Gas Mark 3) and roast for roughly 30 to 35 minutes per 500g (until the internal core temperature reaches 70°C–72°C).
5. Rest Uncovered Before Carving
Proper resting allows the meat fibres to relax so the juices stay inside the joint when sliced.
Transfer the roasted joint to a warm board and let it rest for 20 to 25 minutes.
Never cover crackling tightly with tin foil, as trapped steam will turn your hard-earned crunchy skin soft and rubbery.
If the crackling needs an extra push, carefully snip the butcher's string, remove the crackling top in one piece, and place it under a hot grill for 2 minutes while the meat rests. Slice the joint easily without crushing the meat, and serve pieces of crispy crackling alongside.
Yes, the bacon contains Nitrates. We haven't found a nitrate-free cure that maintains the high quality stnadards of our pork and bacon products?
How does the meat arrive via courier?
All orders are despatched in high quality packing including woollen insulated lining and frozen coolling pads. The packaging keeps your meat cool for at least 48hrs. We send all orders on an overnight delivery service via APC couriers*
If deliveriing to Scottish Highlands, or IOW orders can take longer to arrive.
Will I receive order tracking?
When your order is despatched, you will receive a despatch notification from APC couriers via email. Additionally you will receive an SMS from the courrier on the morning of delivery. Usually a 2-hr delivery window is communicated to you so you know when in the day your items are arriving.
Is the meat sent fresh or frozen?
All our meat is shipped fresh in high quality packaging perfect for freezing once you receive your items if you wish.
When will my poultry order arrive?
All our poultry from Primrose Herd is ordered fresh each week and despatched on Thursdays and Fridays. Cut off for same week despatch is 1am on Wednesdays (for same week despatches) otherwise orders with poultry will despatch the following week.
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