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A traditional Italian roasting joint made by rolling the tender loin and full-flavoured belly with herbs, spices and aromatics.

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By rolling the lean loin with the fatty belly, the result is a joint that’s succulent, buttery and tender. Furthermore, the belly skin covering the meat goes wonderfully crispy in the oven.

Made using pork from free-range, rare breed animals and prepared by our butchers.

  • 1.5kg, serves 4
  • Reared in Britain
  • Expertly in our butchery.

Delivery information

We deliver nationwide. To guarantee Saturday delivery, orders should be placed by midnight on the preceding Thursday. Our chilled and frozen items are packed using ice packs and environmentally friendly Woolcool.

Perfectly paired with

Cooking tips

Remove from the fridge an hour before cooking. Oil and salt the skin, the roast for 20 mins to crackle at 220, until the fat is crisp. Reduce the heat down to 150°C, cover in foil and cook until the internal temperature reaches 80°C, about 2-2.5 hours. Allow to rest 30 minutes before slicing, or serve cold the next day.

How to store

Keep refrigerated once delivered and consume by the use-by date. If frozen before expiry, our meats can be frozen and used within three months. Defrost fully before use. Do not re-freeze.


Free-range pork, parsley, salt, pepper, lemon, sage, fennel seeds, garlic.