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British outdoor-bred pork is dry cured and delicately flavoured with a caramel glaze, toffee pieces and sea salt flakes.
- Weight: 1700 g
- Suitable for Freezing: Yes
- No artificial colours, artificial flavourings or preservatives used
- Keep refrigerated, suitable for freezing, freeze on day of purchase, use within 1 month. Once opened, use immediately.
- Consume Within: 22 days
- Serving dish pictured is not included
Ingredients Listing: British pork (89%), muscovado sugar and cinnamon marinade, caramel glaze (2%), toffee pieces sachet (2%), curing salt, sea salt sachet. muscovado sugar and cinnamon marinade: water, muscovado sugar, glucose syrup, caramelised sugar syrup, colour: plain caramel, ground cinnamon. caramel glaze: sugar, water, glucose syrup, double cream, butter, caramelised sugar syrup, cornflour. toffee pieces sachet: sugar, dextrose. curing salt contains sea salt, preservative: sodium nitrite
- Cows Milk
Preparation and serving
- Cooking Instructions: Oven- Preheat oven 190°C / Fan 170°C / 375°F / Gas mark 5. Remove all packaging. Reserve sachets of toffee pieces and sea salt. Place joint in tray and cover with foil, taking care not to touch the top of the joint. Place in centre of oven and cook for 1 hour and 55 minutes. Remove from oven, open top of foil and sprinkle half of the toffee pieces evenly over the surface of joint and return to oven with foil open. After 10 minutes, add remaining toffee to any bare patches and return to oven for a further 10 minutes, ensuring foil is open to allow the meat to glaze. Some juices may escape during cooking and they will caramelise in the tray. Remove from oven, sprinkle sea salt to tase over surface over the joint and allow to stand for 10 minutes. Carve and serve
Not available for international delivery.