{"title":"Organic Pork Joints","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eRaised with care on organic, free-range farms, our pork boasts exceptional flavour and tenderness. Whether you’re planning a roast dinner or a showstopping centerpiece, these joints promise juicy results every time.\u003c\/p\u003e","products":[{"product_id":"organic-pork-loin-joint-boned-and-rolled","title":"Organic Pork Loin Joint Boned \u0026 Rolled","description":"\u003cp\u003eLooking for the porky equivalent of a beef sirloin? Look no further. Our organic pork loin is a roasting joint for real roast lovers. The 'eye' of the loin melts slowly during cooking to keep the meat moist and tender.\u003c\/p\u003e\n\u003cp\u003eExpertly butchered and carefully trimmed by our traditional butchers, the joint is neatly tied and scored for easy carving and, most importantly, fantastic crackling!\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic, Outdoor Bred and Reared Pork\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eEnergy 270Kcal\/ 1119kJ | Fat 21.7g of which saturates 8.0g |  Protein 18.6g | Salt 0.13g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.2kg Pork Loin Joint: Serves 4-5 people.\u003c\/li\u003e\n\u003cli\u003e2.4kg Pork Loin Joint: Serves 8-10 people.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur Pork Loin Joint is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6+ days shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur organic pork comes from two partner pig farms, one here in Devon and one in Gloucestershire. Their pigs are outdoor bred and reared and spend their whole lives outside, the way it should be. They come from a British Landrace cross Duroc sow, giving lean meat with defined contrast in the joints, so we can do everything from our famous Roam \u0026amp; Relish bacon from the flavour-rich belly to a pull-apart, slow-cooked shoulder joint. The pigs are free to roam, wander, and forage as much as they please and are given organic feed to get those vital vitamins and minerals they can’t find from the ground. In the summer they wallow in cool mud baths and in the winter, they can snuggle up in deep beds of fresh straw. Unlike intensive farms, their tails and teeth are left unharmed. Animal welfare is at the heart of everything we stand for and these pigs lead a natural and happy life. Every cut is hand-finished, cooked with carefully selected cures, and butchered using traditional methods. From bacon to slow-roasting joints, chops, and sausages, we’re proud of our organic pork.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003eHerb-Roasted Pork Loin Joint Recipe\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFor the Pork Loin:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.2 kg or 2.4 kg pork loin joint, boneless or bone-in\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper, to taste\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFor the Herb Rub:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e3 tablespoons olive oil (for 1.2 kg) or 6 tablespoons (for 2.4 kg)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh thyme, chopped (or 2 teaspoons dried)\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 tablespoon Dijon mustard\u003c\/li\u003e\n\u003cli\u003e1 teaspoon smoked paprika (or regular paprika)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1. Prepare the Pork Loin:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreheat the Oven:\u003c\/strong\u003e Preheat your oven to 220°C (430°F).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrepare the Joint:\u003c\/strong\u003e Pat the pork loin dry with paper towels. This will help with browning.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e2. Make the Herb Rub:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCombine Ingredients:\u003c\/strong\u003e In a bowl, mix together the olive oil, rosemary, thyme, minced garlic, Dijon mustard, smoked paprika, salt, and pepper until well combined.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e3. Season the Pork Loin:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eApply the Rub:\u003c\/strong\u003e Rub the herb mixture all over the pork loin, ensuring it’s well coated on all sides. If you have time, let it marinate in the refrigerator for 30 minutes to an hour (optional but recommended).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e4. Roast the Pork Loin:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrepare a Roasting Pan:\u003c\/strong\u003e Place the pork loin in a roasting pan, fat side up. This allows the fat to baste the meat as it cooks.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInitial High Heat:\u003c\/strong\u003e Roast the pork loin in the preheated oven for 20-30 minutes to develop a nice brown crust.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e5. Lower the Temperature:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eReduce Oven Temperature:\u003c\/strong\u003e After the initial roasting, lower the oven temperature to 180°C (350°F).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking Time:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eFor 1.2 kg: Roast for an additional 45 minutes to 1 hour.\u003c\/li\u003e\n\u003cli\u003eFor 2.4 kg: Roast for about 1.5 to 2 hours. Use a meat thermometer to check the internal temperature; it should reach 65°C to 70°C (145°F to 160°F) for medium doneness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e6. Rest the Pork Loin:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRemove from Oven:\u003c\/strong\u003e Once cooked, remove the pork loin from the oven and cover it loosely with aluminium foil.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e Allow the pork to rest for about 10-15 minutes. This helps the juices redistribute and keeps the meat moist.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e7. Serve:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlice and Enjoy:\u003c\/strong\u003e Slice the pork loin into thick medallions. Serve with your favourite sides, such as roasted vegetables, potatoes, or a fresh salad.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"1.2kg","offer_id":36054811181213,"sku":"PK0001","price":27.69,"currency_code":"GBP","in_stock":true},{"title":"2.4kg","offer_id":36054811213981,"sku":"PK0002","price":55.3,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-pork-pork-loin-joint-boned-rolled-37857064550557.jpg?v=1731503174"},{"product_id":"organic-pork-leg-boned-and-rolled","title":"Organic Pork Leg Boned \u0026 Rolled","description":"\u003cp\u003eOne of our most popular roasting joints, our organic leg of pork is deboned for an easy-to-carve and serve centrepiece. Trimmed, tied, and scored, this joint is a delicious roast that promises some serious crackling when rubbed with salt and given a good hot heat.\u003c\/p\u003e\n\u003cp\u003eLeftovers? Great. Use in sandwiches all week with apple chutney and wholegrain mustard.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic, Outdoor Bred and Reared Pork\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eEnergy 213Kcal\/ 885kJ | Fat 15.2g of which saturates 5.1g | Protein 19.0g | Salt 0.15g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.2kg pork leg: Serves 4-6 people.\u003c\/li\u003e\n\u003cli\u003e2.4kg pork leg: Serves 8-10 people.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur Pork Leg is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6 day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur organic pork comes from two partner pig farms, one here in Devon and one in Gloucestershire. Their pigs are outdoor bred and reared and spend their whole lives outside, the way it should be. They come from a British Landrace cross Duroc sow, giving lean meat with defined contrast in the joints, so we can do everything from our famous Roam \u0026amp; Relish bacon from the flavour-rich belly to a pull-apart, slow-cooked shoulder joint. The pigs are free to roam, wander, and forage as much as they please and are given organic feed to get those vital vitamins and minerals they can’t find from the ground. In the summer they wallow in cool mud baths and in the winter, they can snuggle up in deep beds of fresh straw. Unlike intensive farms, their tails and teeth are left unharmed. Animal welfare is at the heart of everything we stand for and these pigs lead a natural and happy life. Every cut is hand-finished, cooked with carefully selected cures, and butchered using traditional methods. From bacon to slow-roasting joints, chops, and sausages, we’re proud of our organic pork.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.2 kg or 2.4 kg pork leg (bone-in or boneless)\u003c\/li\u003e\n\u003cli\u003e3-4 cloves of garlic, sliced\u003c\/li\u003e\n\u003cli\u003e2-3 sprigs of fresh rosemary (or 1 tsp dried)\u003c\/li\u003e\n\u003cli\u003e1-2 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e1 tsp fennel seeds (optional)\u003c\/li\u003e\n\u003cli\u003e1 cup chicken or vegetable stock (for roasting)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMethod:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat the Oven\u003c\/strong\u003e: Preheat your oven to \u003cstrong\u003e220°C (200°C fan)\u003c\/strong\u003e or \u003cstrong\u003eGas Mark 7\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Pork\u003c\/strong\u003e: Pat the pork leg dry with paper towels. Make small incisions in the skin and meat (if applicable) and insert slices of garlic and sprigs of rosemary into these incisions. Rub the entire surface with olive oil, salt, pepper, and fennel seeds (if using).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoast the Pork\u003c\/strong\u003e: Place the pork leg in a roasting tray. Pour the chicken or vegetable stock into the bottom of the tray to keep the meat moist.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking Times\u003c\/strong\u003e:\n\u003cul\u003e\n\u003cli\u003eFor \u003cstrong\u003e1.2 kg\u003c\/strong\u003e: Roast for about \u003cstrong\u003e1 hour\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003eFor \u003cstrong\u003e2.4 kg\u003c\/strong\u003e: Roast for about \u003cstrong\u003e1.5 to 2 hours\u003c\/strong\u003e.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eReduce Temperature\u003c\/strong\u003e: After the initial cooking time, lower the oven temperature to \u003cstrong\u003e180°C (160°C fan)\u003c\/strong\u003e or \u003cstrong\u003eGas Mark 4\u003c\/strong\u003e and continue to roast for another \u003cstrong\u003e30-45 minutes\u003c\/strong\u003e for the \u003cstrong\u003e1.2 kg\u003c\/strong\u003e leg or \u003cstrong\u003e1-1.5 hours\u003c\/strong\u003e for the \u003cstrong\u003e2.4 kg\u003c\/strong\u003e leg, until the internal temperature reaches \u003cstrong\u003e70°C\u003c\/strong\u003e and the juices run clear.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest the Meat\u003c\/strong\u003e: Once cooked, remove the pork from the oven and let it rest for at least \u003cstrong\u003e15-20 minutes\u003c\/strong\u003e before carving. This helps retain the juices.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe\u003c\/strong\u003e: Slice the pork leg and serve with your choice of sides, such as roasted vegetables, mashed potatoes, or apple sauce. Drizzle with the pan juices for added flavour.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnjoy: \u003c\/strong\u003eThis Roast Pork Leg is tender, juicy, and perfect for family gatherings or special occasions! \u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Eversfield Organic","offers":[{"title":"1.2kg","offer_id":36054804824221,"sku":"PK0029","price":23.0,"currency_code":"GBP","in_stock":true},{"title":"2.4kg","offer_id":36054804856989,"sku":"PK0030","price":46.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-pork-pork-leg-boned-rolled-37856755187869.jpg?v=1731503179"},{"product_id":"organic-pork-shoulder-boned-and-rolled","title":"Organic Pork Shoulder Boned \u0026 Rolled","description":"\u003cp\u003eSucculent and superb for making your own pulled pork dishes at home. Be it barbecue pulled pork tacos or sticky hoisin steam buns, our organic pork shoulder is the best starting point.\u003c\/p\u003e\n\u003cp\u003eAnd if you want to keep things traditional, simply rub the ready-scored rind with salt and crisp it up for fantastic crackling on your Sunday roast.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic, Outdoor Bred and Reared Pork\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eEnergy 259Kcal\/ 1078kJ | Fat 16.5g of which saturates 5.7g | Protein 27.5g | Salt 0.19g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor 1.2kg pork shoulder joint:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eServes 3 to 4 people (around 225g to 300g per person).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor 2.4kg pork shoulder joint:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eServes 6 to 8 people (around 225g to 300g per person).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur Pork shoulder is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur organic pork comes from two partner pig farms, one here in Devon and one in Gloucestershire. Their pigs are outdoor bred and reared and spend their whole lives outside, the way it should be. They come from a British Landrace cross Duroc sow, giving lean meat with defined contrast in the joints, so we can do everything from our famous Roam \u0026amp; Relish bacon from the flavour-rich belly to a pull-apart, slow-cooked shoulder joint. The pigs are free to roam, wander, and forage as much as they please and are given organic feed to get those vital vitamins and minerals they can’t find from the ground. In the summer they wallow in cool mud baths and in the winter, they can snuggle up in deep beds of fresh straw. Unlike intensive farms, their tails and teeth are left unharmed. Animal welfare is at the heart of everything we stand for and these pigs lead a natural and happy life. Every cut is hand-finished, cooked with carefully selected cures, and butchered using traditional methods. From bacon to slow-roasting joints, chops, and sausages, we’re proud of our organic pork.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend:\u003c\/p\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.2 kg or 2.4 kg pork shoulder \u003c\/li\u003e\n\u003cli\u003e4-6 cloves of garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e2 tbsp fresh rosemary (or 1 tbsp dried)\u003c\/li\u003e\n\u003cli\u003e1 tbsp smoked paprika (optional)\u003c\/li\u003e\n\u003cli\u003e1 tbsp salt\u003c\/li\u003e\n\u003cli\u003e1 tsp freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e1 cup chicken or vegetable stock\u003c\/li\u003e\n\u003cli\u003e1 onion, quartered (optional)\u003c\/li\u003e\n\u003cli\u003e2 carrots, chopped (optional)\u003c\/li\u003e\n\u003cli\u003e2-3 sprigs of thyme (optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMethod:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat the Oven\u003c\/strong\u003e: Preheat your oven to \u003cstrong\u003e150°C (130°C fan)\u003c\/strong\u003e or \u003cstrong\u003eGas Mark 2\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Pork\u003c\/strong\u003e: Pat the pork shoulder dry with paper towels. In a small bowl, mix the minced garlic, olive oil, rosemary, smoked paprika, salt, and black pepper. Rub this mixture all over the pork, ensuring it's well-coated.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSear the Pork (Optional)\u003c\/strong\u003e: For added flavour, you can sear the pork shoulder in a hot pan with a little oil for about 4-5 minutes on each side until browned. This step is optional but enhances the flavour.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePlace in Roasting Dish\u003c\/strong\u003e: Place the pork shoulder in a roasting dish. If using, add the quartered onion and chopped carrots around the pork. Pour the chicken or vegetable stock into the bottom of the dish to keep the meat moist during roasting.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoast the Pork\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking Times\u003c\/strong\u003e:\n\u003cul\u003e\n\u003cli\u003eFor \u003cstrong\u003e1.2 kg\u003c\/strong\u003e: Roast for about \u003cstrong\u003e4-5 hours\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003eFor \u003cstrong\u003e2.4 kg\u003c\/strong\u003e: Roast for about \u003cstrong\u003e6-7 hours\u003c\/strong\u003e.\u003cbr\u003eCover the dish with foil for the first half of the cooking time to retain moisture, then uncover for the remainder to allow the skin to crisp up.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCheck for Tenderness\u003c\/strong\u003e: The pork should be very tender and easily pull apart with a fork when it's done. You can use a meat thermometer to check that the internal temperature reaches \u003cstrong\u003e70°C\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest the Meat\u003c\/strong\u003e: Once cooked, remove the pork from the oven and let it rest for at least \u003cstrong\u003e20-30 minutes\u003c\/strong\u003e before shredding or slicing. This allows the juices to be redistributed.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe\u003c\/strong\u003e: Shred the pork and serve it with your choice of sides, such as roasted vegetables, coleslaw, or in sandwiches. Drizzle with the pan juices for added flavour.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnjoy:\u003c\/strong\u003e This Slow-Roasted Pork Shoulder is incredibly tender and flavourful, making it perfect for gatherings or a comforting family meal!\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Eversfield Organic","offers":[{"title":"1.2kg","offer_id":36054804693149,"sku":"PK0031","price":18.25,"currency_code":"GBP","in_stock":true},{"title":"2.4kg","offer_id":36054804725917,"sku":"PK0032","price":36.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-pork-pork-shoulder-boned-rolled-37857234911389.jpg?v=1731503521"},{"product_id":"organic-unsmoked-cured-gammon","title":"Organic Nitrate-Free Unsmoked Gammon","description":"\u003cp data-end=\"501\" data-start=\"217\"\u003eOur \u003cstrong data-end=\"252\" data-start=\"221\"\u003eOrganic Nitrate-Free Gammon\u003c\/strong\u003e offers all the rich, savoury flavour of a traditional gammon joint – without any artificial curing agents. Carefully prepared using only \u003cstrong data-end=\"433\" data-start=\"390\"\u003eorganic British pork, sea salt, sugar and time\u003c\/strong\u003e, this joint is naturally cured for a cleaner, more wholesome taste.\u003c\/p\u003e\n\u003cp data-end=\"821\" data-start=\"503\"\u003eSourced from \u003cstrong data-end=\"561\" data-start=\"516\"\u003eoutdoor-reared, high-welfare organic pigs\u003c\/strong\u003e, our nitrate-free gammon is ideal for slow cooking, roasting or simmering, with a tender texture and deep, honest flavour. Whether served hot with seasonal sides or cold in hearty slices, it's a versatile family favourite made with nothing but the good stuff.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eOrganic Pork (90.9%), Organic Demerara Sugar, *kosher salt *Denotes Non-Organic produced to organic standards,\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFor allergens, including cereals containing\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e G\u003c\/span\u003eluten,\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eplease see ingredients in bold\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eEnergy 313Kcal\/1301kJ | Fat 24g of which saturates 7.9g | Carbohydrate 9.9g of which sugars 0g | Fibre 1.3g | Protein 14g | Salt 1.1g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.2kg Gammon: Serves 4-6 people.\u003c\/li\u003e\n\u003cli\u003e2kg Gammon: Serves 6-8 people.\u003c\/li\u003e\n\u003cli\u003e4kg Gammon: Serves 12-16 people.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur Gammon is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6+ days shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur organic pork comes from two partner pig farms, one here in Devon and one in Gloucestershire. Their pigs are outdoors bred and reared, and they spend their whole lives outside the way they should. They come from a British Landrace cross Duroc sow, giving lean meat with defined contrast in the joints so that, we can do everything from our famous Roam \u0026amp; Relish bacon from the flavour-rich belly to a pull-apart, slow-cooked shoulder joint. The pigs are free to roam, wander, and forage as much as they please and are given organic feed to get those vital vitamins and minerals they can’t find from the ground. In the summer they wallow in cool mud baths and in the winter, they can snuggle up in deep beds of fresh straw. Unlike intensive farms, their tails and teeth are left unharmed. Animal welfare is at the heart of everything we stand for and these pigs lead a natural and happy life. Every cut is hand-finished,, cooked with carefully selected cures, and butchered using traditional methods. From bacon to slow-roasting joints, chops, and sausages, we’re proud of our organic pork.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend:  \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHoney-Mustard Glazed Whole Gammon\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIngredients (per size):\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e1.2kg gammon (serves 4-6)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 tbsp honey\u003c\/li\u003e\n\u003cli\u003e2 tbsp Dijon mustard (or wholegrain mustard)\u003c\/li\u003e\n\u003cli\u003e1 tbsp apple cider vinegar (or lemon juice)\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic (minced)\u003c\/li\u003e\n\u003cli\u003e1 tsp black pepper\u003c\/li\u003e\n\u003cli\u003e1 bay leaf\u003c\/li\u003e\n\u003cli\u003eWater (enough to cover the gammon in the pot)\u003c\/li\u003e\n\u003cli\u003eFresh parsley for garnish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e2kg gammon (serves 8-10)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e3 tbsp honey\u003c\/li\u003e\n\u003cli\u003e3 tbsp Dijon mustard (or wholegrain mustard)\u003c\/li\u003e\n\u003cli\u003e2 tbsp apple cider vinegar (or lemon juice)\u003c\/li\u003e\n\u003cli\u003e3 cloves garlic (minced)\u003c\/li\u003e\n\u003cli\u003e1.5 tsp black pepper\u003c\/li\u003e\n\u003cli\u003e2 bay leaves\u003c\/li\u003e\n\u003cli\u003eWater (enough to cover the gammon in the pot)\u003c\/li\u003e\n\u003cli\u003eFresh parsley for garnish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e4kg gammon (serves 15+)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e5 tbsp honey\u003c\/li\u003e\n\u003cli\u003e5 tbsp Dijon mustard (or wholegrain mustard)\u003c\/li\u003e\n\u003cli\u003e3 tbsp apple cider vinegar (or lemon juice)\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic (minced)\u003c\/li\u003e\n\u003cli\u003e2 tsp black pepper\u003c\/li\u003e\n\u003cli\u003e3 bay leaves\u003c\/li\u003e\n\u003cli\u003eWater (enough to cover the gammon in the pot)\u003c\/li\u003e\n\u003cli\u003eFresh parsley for garnish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1. Prepare the Gammon:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRinse the gammon:\u003c\/strong\u003e If the gammon has been cured, give it a rinse under cold water to remove excess salt. Pat it dry with paper towels.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eScore the skin:\u003c\/strong\u003e Use a sharp knife to score the fat and skin in a crisscross pattern. This helps the glaze penetrate the meat and creates a beautiful finish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e2. Boil the Gammon:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlace in a large pot:\u003c\/strong\u003e Add the gammon to a large stockpot and cover with water. Add the bay leaves and bring to a boil.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSimmer:\u003c\/strong\u003e Once boiling, reduce the heat and simmer. For timing:\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e1.2kg gammon:\u003c\/strong\u003e Simmer for 45 minutes to 1 hour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e2kg gammon:\u003c\/strong\u003e Simmer for 1.5 to 2 hours.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e4kg gammon:\u003c\/strong\u003e Simmer for\u003cstrong\u003e \u003c\/strong\u003e3 to 4 hours.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e You can also add aromatics like onions, celery, or carrots to the water for extra flavor. Once cooked, remove the gammon from the water and let it cool slightly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3. Make the Honey-Mustard Glaze:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMix the glaze ingredients:\u003c\/strong\u003e In a bowl, whisk together honey, Dijon mustard, apple cider vinegar, minced garlic, and black pepper until smooth.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e4. Roast the Gammon:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreheat oven:\u003c\/strong\u003e While the gammon is cooling, preheat your oven to 180°C (350°F).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGlaze and roast:\u003c\/strong\u003e Place the gammon in a roasting tray. Brush generously with the honey-mustard glaze, making sure it gets into the scored fat. Roast uncovered for:\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e1.2kg gammon:\u003c\/strong\u003e Roast for 25-30 minutes, basting with extra glaze halfway through.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e2kg gammon:\u003c\/strong\u003e Roast for\u003cstrong\u003e \u003c\/strong\u003e40-45 minutes, basting halfway through.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e4kg gammon:\u003c\/strong\u003e Roast for 1 to 1.5 hours, basting every 20-30 minutes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e Roast until the glaze is caramelized and sticky, with the gammon developing a golden-brown crust.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e5. Rest and Serve:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e Remove the gammon from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute through the meat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGarnish:\u003c\/strong\u003e Before serving, sprinkle with fresh parsley and serve with lemon wedges if desired.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSide dishes:\u003c\/strong\u003e Serve with roasted potatoes, steamed vegetables, or a fresh green salad. It also pairs wonderfully with mashed potatoes or a light mustard sauce.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLeftovers:\u003c\/strong\u003e Cold gammon slices make excellent sandwiches, or serve with a fried egg for a classic British breakfast.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e6. Enjoy: \u003c\/strong\u003eThis honey-mustard glazed whole gammon recipe is perfect for any occasion, from Sunday roasts to festive dinners. The sweet and tangy glaze complements the savory, tender gammon beautifully.\u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"1.2kg","offer_id":36054804496541,"sku":"PK0033","price":35.99,"currency_code":"GBP","in_stock":false},{"title":"2kg","offer_id":36054804529309,"sku":"PK0034","price":59.5,"currency_code":"GBP","in_stock":false},{"title":"4kg","offer_id":36054804562077,"sku":"PK0035","price":119.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-pork-unsmoked-cured-gammon-37856826917021.jpg?v=1758014239"},{"product_id":"organic-flat-pork-belly","title":"Organic Flat Pork Belly","description":"\u003cp\u003eKing of crackling, our flat organic pork belly makes a mouth-watering roast. Make sure to rub sea salt into the unscored skin before roasting on high heat. Serve with traditional roast potatoes and seasonal veggies, or slice and serve in a juicy ramen...\u003cmeta charset=\"UTF-8\"\u003e\u003cem\u003e \u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic, Outdoor Bred and Reared Pork\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eEnergy 270Kcal\/ 1119kJ | Fat 21.7g of which saturates 8.0g |  Protein 18.6g | Salt 0.13g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1.2kg pork belly: Serves 4-6 people.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur Flat Pork Belly is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6+ days shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur organic pork comes from two partner pig farms, one here in Devon and one in Gloucestershire. Their pigs are outdoors bred and reared, and they spend their whole lives outside the way they should. They come from a British Landrace cross Duroc sow, giving lean meat with defined contrast in the joints so that we can do everything from our famous Roam \u0026amp; Relish bacon from the flavour-rich belly to a pull-apart, slow-cooked shoulder joint. The pigs are free to roam, wander, and forage as much as they please and are given organic feed to get those vital vitamins and minerals they can’t find from the ground. In the summer they wallow in cool mud baths and in the winter, they can snuggle up in deep beds of fresh straw. Unlike intensive farms, their tails and teeth are left unharmed. Animal welfare is at the heart of everything we stand for and these pigs lead a natural and happy life. Every cut is hand-finished, cooked with carefully selected cures, and butchered using traditional methods. From bacon to slow-roasting joints, chops, and sausages, we’re proud of our organic pork.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003eCrispy Roasted Pork Belly Recipe\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFor the Pork Belly:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.2 kg pork belly, skin-on\u003c\/li\u003e\n\u003cli\u003eSalt, for seasoning\u003c\/li\u003e\n\u003cli\u003eFreshly ground black pepper, for seasoning\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFor the Rub:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003e2 teaspoons garlic powder\u003c\/li\u003e\n\u003cli\u003e2 teaspoons onion powder\u003c\/li\u003e\n\u003cli\u003e1 teaspoon smoked paprika (or regular paprika)\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried thyme (or other herbs like rosemary)\u003c\/li\u003e\n\u003cli\u003e1 teaspoon fennel seeds (optional, for added flavor)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1. Prepare the Pork Belly:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eScore the Skin:\u003c\/strong\u003e Using a sharp knife, carefully score the skin of the pork belly in a crosshatch pattern. Be sure not to cut into the meat. This helps the fat render and the skin to crisp up.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDry the Skin:\u003c\/strong\u003e Pat the skin dry with paper towels to remove excess moisture, which is essential for achieving crispy crackling.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e2. Season the Pork Belly:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMake the Rub:\u003c\/strong\u003e In a small bowl, mix together the olive oil, garlic powder, onion powder, smoked paprika, thyme, fennel seeds (if using), salt, and black pepper.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eApply the Rub:\u003c\/strong\u003e Rub this mixture all over the pork belly, making sure to get it into the scored skin as well.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e3. Preheat the Oven:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSet the Oven Temperature:\u003c\/strong\u003e Preheat your oven to 220°C (430°F).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e4. Roast the Pork Belly:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrepare a Baking Tray:\u003c\/strong\u003e Place the pork belly on a rack in a roasting pan or on a baking sheet lined with aluminium foil for easy clean-up. The rack allows the fat to drip away during cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInitial High Heat:\u003c\/strong\u003e Roast the pork belly in the preheated oven for about 30 minutes to start rendering the fat and crisping the skin.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLower the Temperature:\u003c\/strong\u003e After 30 minutes, reduce the oven temperature to 160°C (320°F) and continue roasting for another 1 to 1.5 hours. The meat should be tender and the skin crispy.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e5. Rest the Pork Belly:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCheck for Doneness:\u003c\/strong\u003e The internal temperature of the meat should be around 75°C (165°F). If needed, you can cook it a bit longer until tender.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e Once done, remove the pork belly from the oven and let it rest for about 10-15 minutes before slicing.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e6. Serve:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlice and Enjoy:\u003c\/strong\u003e Slice the pork belly into pieces, making sure to include a bit of crackling with each piece. Serve with your favorite sides, such as roasted vegetables, mashed potatoes\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Eversfield Organic","offers":[{"title":"1.2kg","offer_id":36054800466077,"sku":"PK0227","price":23.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-pork-organic-flat-pork-belly-1175569533.jpg?v=1751038792"},{"product_id":"smoked-gammon","title":"Organic Nitrate-Free Smoked Gammon","description":"\u003cp\u003eOur classic dry-cured organic gammon is only gently smoked using traditional smoking methods for a delicate taste and excellent texture. Perfect for cooking up your own hams at home and using them in a variety of dishes. From happy, outdoor bred, and reared organic pigs.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eorganic pork (99%), sea salt, organic demerara sugar\u003cbr\u003e\u003cspan\u003eFor allergens, including cereals containing\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e G\u003c\/span\u003eluten,\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eplease see ingredients in bold\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1.2kg Gammon: Serves 4-6 people.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur Smoked Gammon is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 14+ days shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively you can pop them in the freezer for up to 6 months. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur organic pork comes from two partner pig farms, one here in Devon and one in Gloucestershire. Their pigs are outdoors bred and reared, and they spend their whole lives outside the way they should. They come from a British Landrace cross Duroc sow, giving lean meat with defined contrast in the joints so that, we can do everything from our famous Roam \u0026amp; Relish bacon from the flavour-rich belly to a pull-apart, slow-cooked shoulder joint. The pigs are free to roam, wander, and forage as much as they please and are given organic feed to get those vital vitamins and minerals they can’t find from the ground. In the summer they wallow in cool mud baths and in the winter, they can snuggle up in deep beds of fresh straw. Unlike intensive farms, their tails and teeth are left unharmed. Animal welfare is at the heart of everything we stand for and these pigs lead a natural and happy life. Every cut is hand-finished, cooked with carefully selected cures, and butchered using traditional methods. From bacon to slow-roasting joints, chops, and sausages, we’re proud of our organic pork.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend:  \u003c\/p\u003e\n\u003cp\u003eHoney-Mustard Glazed Smoked Gammon Joint (1.2kg)\u003c\/p\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003e1.2kg smoked gammon joint\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor the Glaze:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003e2 tbsp honey\u003c\/li\u003e\n\u003cli\u003e2 tbsp Dijon mustard (or wholegrain mustard)\u003c\/li\u003e\n\u003cli\u003e1 tbsp apple cider vinegar (or lemon juice)\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic (minced)\u003c\/li\u003e\n\u003cli\u003e1 tsp black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor Boiling:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eWater (enough to cover the gammon in the pot)\u003c\/li\u003e\n\u003cli\u003eOptional aromatics (such as bay leaves, peppercorns, or chopped vegetables for added flavour)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1. Prepare the Gammon Joint:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRinse and soak:\u003c\/strong\u003e If your smoked gammon joint is particularly salty, soak it in cold water for about 1-2 hours. This helps to reduce the saltiness. After soaking, rinse it under cold water and pat it dry with paper towels.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eScore the fat:\u003c\/strong\u003e Using a sharp knife, score the fat in a crisscross pattern. This will help the glaze penetrate the meat and create a beautiful caramelization.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e2. Boil the Gammon Joint:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlace in a large pot:\u003c\/strong\u003e Put the gammon joint in a large pot and cover it with water. You can add aromatics like bay leaves, peppercorns, or chopped vegetables (like carrots and onions) for extra flavor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSimmer:\u003c\/strong\u003e Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer gently for 1.5 hours. The internal temperature should reach about 70°C (160°F).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e3. Make the Honey-Mustard Glaze:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCombine ingredients:\u003c\/strong\u003e In a bowl, whisk together the honey, Dijon mustard, apple cider vinegar, minced garlic, and black pepper until smooth.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e4. Roast the Gammon Joint:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreheat oven:\u003c\/strong\u003e Preheat your oven to 180°C (350°F).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTransfer to a roasting tray:\u003c\/strong\u003e Once the gammon is cooked, carefully remove it from the pot and let it cool slightly. Place it in a roasting tray, discarding the cooking liquid.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGlaze the joint:\u003c\/strong\u003e Brush the honey-mustard glaze generously over the entire surface of the gammon joint. Reserve some glaze for basting.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e Roast in the preheated oven for 25-30 minutes, basting with the reserved glaze halfway through. The glaze should caramelize and form a beautiful sticky coating.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e5. Rest and Serve:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest the joint:\u003c\/strong\u003e Remove the gammon from the oven and let it rest for 15-20 minutes. This allows the juices to be redistributed for better flavour and tenderness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGarnish:\u003c\/strong\u003e Before serving, garnish with freshly chopped parsley, and serve with lemon wedges if desired.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSide dishes:\u003c\/strong\u003e Serve with roasted vegetables, mashed potatoes, or a fresh green salad.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExtras:\u003c\/strong\u003e Pair with apple sauce, mustard, or coleslaw for added flavour.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e6. Enjoy: \u003c\/strong\u003eThis Honey-Mustard Glazed Smoked Gammon Joint is perfect for a special occasion or a family dinner. The sweet and tangy glaze beautifully complements the rich, smoky flavour of the gammon, creating a deliciously satisfying meal.\u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"1.2kg","offer_id":42104534958237,"sku":"PK0396","price":35.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-pork-smoked-gammon-37856837632157.jpg?v=1731504061"},{"product_id":"nitrate-free-gammon-hock","title":"Organic Nitrate-Free Gammon Hock","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGammon hock is the meaty middle section of the pig's leg. Comprising a collection of muscles plus connective tissues and the thigh bone, this is a hearty cut with a rich, complex flavour. Because the leg muscles have worked hard, the texture of the hock is open and robust. With slow cooking the meat will fall into moist strands, of the sort you'd see in pulled pork. A thrifty-cut, hock would traditionally have been boiled. . \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eOur ham hocks come whole, on the bone, they are cured without nasty nitrates, and we use just natural ingredients to bring out the best flavour. \u003c\/span\u003eThe quality of our meat is reflective of our high welfare and sustainability standards; our organic pigs are fed a healthy diet of grass, hay, and concentrated food and are slow-grown to maturity, running, basking, and wallowing all year round. Living outdoors is obviously vital for the well-being of these intelligent creatures, but it’s also vital for the production of top-quality pork.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic, Outdoor Bred and Reared Pork, *Sea salt, organic demerara sugar. *Denotes Non-Organic, produced to organic standards.  \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eEnergy 152Kcal\/ 634kJ | Fat 8.0g of which saturates 3.3g | Carbohydrate 0.1g of which Sugars 0.1g | Protein 19.8g | Salt 0.21g\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Store\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eOur Nitrate-free Gammon hock is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6 day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur organic pork comes from two partner pig farms, one here in Devon and one in Gloucestershire. Their pigs are outdoor bred and reared and spend their whole lives outside, the way it should be. They come from a British Landrace cross Duroc sow, giving lean meat with defined contrast in the joints, so we can do everything from our famous Roam \u0026amp; Relish bacon from the flavour-rich belly to a pull-apart, slow-cooked shoulder joint. The pigs are free to roam, wander, and forage as much as they please and are given organic feed to get those vital vitamins and minerals they can’t find from the ground. In the summer they wallow in cool mud baths and in the winter, they can snuggle up in deep beds of fresh straw. Unlike intensive farms, their tails and teeth are left unharmed. Animal welfare is at the heart of everything we stand for and these pigs lead a natural and happy life. Every cut is hand-finished, cooked with carefully selected cures, and butchered using traditional methods. From bacon to slow-roasting joints, chops, and sausages, we’re proud of our organic pork.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 nitrate-free gammon hock \u003c\/li\u003e\n\u003cli\u003e1 onion, quartered\u003c\/li\u003e\n\u003cli\u003e2-3 carrots, chopped\u003c\/li\u003e\n\u003cli\u003e2-3 celery sticks, chopped\u003c\/li\u003e\n\u003cli\u003e4-6 cloves of garlic, smashed\u003c\/li\u003e\n\u003cli\u003e1-2 bay leaves\u003c\/li\u003e\n\u003cli\u003e1 tsp black peppercorns\u003c\/li\u003e\n\u003cli\u003e1 tbsp mustard (Dijon or wholegrain, optional)\u003c\/li\u003e\n\u003cli\u003e1 tbsp honey or brown sugar (optional)\u003c\/li\u003e\n\u003cli\u003eWater or stock (enough to cover the hock)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMethod:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Hock\u003c\/strong\u003e: Rinse the gammon hock under cold water to remove any excess salt. Place it in a large pot or slow cooker.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAdd Vegetables and Aromatics\u003c\/strong\u003e: Add the quartered onion, chopped carrots, chopped celery, smashed garlic cloves, bay leaves, and black peppercorns around the hock.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAdd Liquid\u003c\/strong\u003e: Pour enough water or stock over the gammon hock to completely cover it. If using, stir in the mustard and honey or brown sugar for added flavour.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCook the Gammon\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStovetop\u003c\/strong\u003e: Bring the pot to a boil, then reduce the heat to low. Cover and simmer for about \u003cstrong\u003e2-3 hours\u003c\/strong\u003e for a 1.2 kg hock or until the meat is tender and pulls away easily from the bone.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlow Cooker\u003c\/strong\u003e: Cook on low for about 6-8 hours.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCheck for Tenderness\u003c\/strong\u003e: The gammon should be fork-tender when done. You can also use a meat thermometer to ensure the internal temperature reaches at least 70°C.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest the Hock\u003c\/strong\u003e: Once cooked, carefully remove the gammon hock from the pot and let it rest for about 15-20 minutes.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe\u003c\/strong\u003e: Slice the meat away from the bone and serve with your choice of sides, such as mashed potatoes, steamed vegetables, or in a sandwich. You can also use the cooking liquid to make gravy or sauce.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnjoy: \u003c\/strong\u003eThis Slow-Cooked Nitrate-Free Gammon Hock is incredibly tender and packed with flavour, making it a fantastic choice for a comforting family meal! Enjoy!\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Eversfield Organic","offers":[{"title":"1-1.4kg","offer_id":44404888141981,"sku":"PK4095","price":19.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-pork-nitrate-free-gammon-hock-37857229668509.jpg?v=1731502441"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/collections\/OWN156971.jpg?v=1727257304","url":"https:\/\/eversfieldorganic.co.uk\/collections\/organic-pork-joints.oembed","provider":"Eversfield Organic ","version":"1.0","type":"link"}