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Free range porchetta with crackling (Italian style rolled pork loin & belly with garlic, oregano, rosemary, thyme, sage, fennel and lemon (frozen)

Regular price $59.00

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Here is a general guide  - based on average portions.

Turkey - allow approximately 1.5 lbs (675 g per person). For turkeys under 14 lb allow approximately 2 lb (900 g) per portion as the bone to meat ratio is higher for smaller birds.

Goose - allow 2 lbs (900 g) per portion. The biggest geese are only about 11-12 lbs (approx 5.5 kg) so if you need to feed more than 6 people you will need 2 geese.

Chicken (whole, on the bone) - allow 1 lb (450 g) per portion.

Duck - allow 1 lb (450 g) portion.

Pheasant - 1 pheasant feeds 2 people.

Guinea Fowl - 1 guinea fowl feeds 4 people.

Ham, raw. Order 8 oz (225 g) per portion. This will give you 4 oz (110 g) of cooked ham per portion. Ham loses approximately 1/3 to 1/2 its weight in the boiling process, so if you need 2 kg of cooked meat, you should order 4 kg of raw ham.

Meat on the bone (e.g. Rib Roast) - allow 1 lb (450 g) per portion.

Meat, boned (e.g. Rump roast/Topside Roast/Boned Pork Loin) - allow 8 ounces (225 g) per portion.

Meat boned for casserole (e.g. venison casserole pieces) allow 4 oz (110 g) for a casserole with equal vegetable ingredients e.g. mushrooms, onions, carrots. If the casserole meat is just poached in wine, allow 8 oz (225 g) per portion.

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Traditional Italian style porchetta -  the traditional roast that Italians eat at Christmas. This is boned free range Tamworth pork loin and belly, stuffed with garlic, oregano, rosemary, thyme, sage, fennel and lemon rolled into an easy to carve shape with delicious crackling. 

Our fabulous pork is free range, outdoor reared, rare breed Tamworth pork - reared on a 100% soya free diet. 

This product is frozen.

Cooking instructions

Twelve hours before you want to cook the roast remove all the packaging, place on a plate and leave in the fridge uncovered. This helps to dry out the crackling. Take out of the fridge an hour before cooking to help the meat reach room temperature. Pre-heat your oven to 220 degrees C (200C for fan ovens). Place the porchetta on a trivet in a roasting tin. Season the pork skin with salt. Place the Porchetta in the oven for 30 minutes. Turn the oven down to 180 degrees C (160 degrees C for fan ovens) and cook for a further hour per kg of meat (so for example a 2kg Porchetta would need 2 hours further cooking). Test for temperature with a chef's thermometer - the temperature in the middle of the roast should be 75 degrees C. If it is not at this temperature, continue to roast for another 15 minutes and check again, repeating until an inner temperature of 75 degrees C is reached. If you want to crisp up the crackling, place the Porchetta under a hot grill and check every 30 seconds. Rest the meat for 10 minutes per kg before carving, not under foil!

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