Christmas Roast Pork is a long standing traditional festive meal. So if you have yet to select what will be on the menu for your Christmas Dinner Roast Pork might be the perfect choice.

In past times many rural or farm households around the UK would keep at least one or more pigs. These families would devote themselves to fattening the pig with lots of kitchen scraps and kitchen garden waste with the end result being a plentiful supply of pork for the family. The leg was thought of as the prime joint on the pig and would be reserved for Christmas dinner.

Free Range Pork

Very few people keep a pig today but we can help with some delicious Free Range Blythburgh Pork. Their pigs are born outside and spend their entire lives outdoors in the fresh air, with freedom to roam in large paddocks, rooting around in sandy Suffolk soil. These pigs enjoy a wholesome and natural diet. By growing at a much slower, more natural rate, Blythburgh Free Range Pork acquires a traditional flavour and succulence that has been largely forgotten in today’s mass produced pork. See more about them here >>

Christmas roast pork will work well as the main meal on Christmas day or Boxing Day. It will be delicious cold the day after. A 2kg Joint will serve 6-8 people

Christmas Roast Pork Preparation method

  1. Remove your joint from the fridge and allow it to come to room temperature rub the skin with some olive oil and then rub with plenty of coarse sea salt get plenty into the scored sections skin. Apply 30 minutes before cooking and it will draw moisture from the skin and help you produce great crackling
  2. Heat the oven to a high heat  240C/475F/Gas 9.
  3. Place the pork in a roasting dish, skin-side up (use a trivet if you have one), place a sliced onion, quartered carrot and a celery stick chopped in  two under the meat. Add some water or vegetable stock which will be used in the gravy.
  4. Roast for 25 minutes at the higher temperature then reduce the heat to 190C/375F/Gas 5, and calculate the total cooking time allowing 30 minutes to half kilo.
  5. When the pork is cooked remove it from the oven and give it at least 30 minutes resting time before carving.
  6. You can use the juices from the pan to make a tasty gravy. Adding apple or cider is a great combination.


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