The pork comes from Dingley Dell, a higher-welfare farm in Suffolk which has won numerous awards for quality, enterprise and conservation
The stuffing is prepared by hand in our Kitchen with lots of ground fennel, garlic, rosemary, sage and lemon zest
This version of the classic Italian dish come with a little card with serving suggestions and helpful cooking tips for perfect crackling
Try It With
For something a little special, try with our Dauphinoise Potatoes and serve with a side of honey roasted fennel & caramelised shallots with thyme
Serve with a warm salad of roasted butternut squash and wild rice with cranberries, pomegranate, hazelnuts and fresh parsley
In the unlikely event of leftovers, this makes for cracking sandwich the next day with some fresh watercress
Italian meals have been served with Italian wines for generations, so there’s no need to break tradition. Go for a Northern Italian White, which compliments pork and fennel but will also cut through that golden crackling. Try a Soave Classico (amazing value and has thankfully shaken off its poor reputation), a Orvieto or a good Pinot Grigio.
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).
These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.
DEFROST BEFORE COOKING
Remove the porchetta from the box and defrost in the fridge for 24hrs.
If you need to cook your porchetta from frozen then follow the cooking and resting instructions as below, but cook at 150°C for 2 hours and 30 mins before turning the oven up to 200°C for the last 30 mins.
*NOT SUITABLE FOR MICROWAVES* OVEN COOK
Preheat oven. Remove from all packaging and place the porchetta on a baking tray on the silicon sheet provided. As an optional extra, pat your porchetta dry with a little paper towel and rub with salt. Place your porchetta in the middle of the oven and slow roast at 150°C for 2 hours. Turn the temperature of the oven up to 200°C and continue to roast for another 30 mins until you have crisp crackling.
Gas Mark 3.
Rest for 15 mins before carving.
Although every care has been taken to remove all bones, some may remain.
Please Note: The details above are correct as of 3 December 2021 but as we are constantly improving our recipes it is essential to check the label on the packaging.