A joint taken from the belly of the pig which is a bit fattier than most but greatly adds to the flavour and a crispy roast. The bone has been removed for ease of cooking (quicker) and carving. Presented flat – try popping some onions and apples in the roasting pan towards the end to caramelise in the delicious juices.
Outdoor Reared Pork:
Westend Farm, Bishops Canning, Wiltshire – Cameron Naughton’s pigs enjoy lifestyle.