This pork joint offers unbelievable value for money and taste. Cook it slowly and the meat will just melt away from the bone. We have scored the rind so it will crisp up fantastically.

This item has been scored by our master butcher.

Butchers Tip

To achieve the ultimate crackling, turn the oven up to its full temperature for the last 15 minutes of cooking. Don’t forget to rest the meat before carving. This allows the meat fibres, (which contract in the oven) to relax again, so the meat will be more tender.