- Cooked in a roasting tin for 3 hours in a hot aga.
- Cooked in a little water and own juices.
- Rubbed olive oil and salt onto skin to make the crackling.
- Served with roast potatoes (locally grown), butternut squash mash, home-grown carrots & leeks, runner beans and gravy made from the juices.
- Meat was lean and tender.
- Juicy but not fatty.
- Meat was easy to carve.
- When carved the meat was a light brown colour.
- Lightly seasoned and flavoured with the apricot stuffing.
- Crackling was crispy and not too fatty.
- Gravy was tasty because of juices from the meat.
- Produced 8 servings.
- “Value for money.” Sara @ Farming Friends.
- “Top quality pork both succulent and flavoursome. It left a pleasant taste in my mouth!” Lisa – a friend of Farming Friends.