Our great pork roast

Our pork roasts, prepared from pigs that live outdoors in the fresh air and have a longer lifespan, are a guarantee of a unique taste that you will not forget. The meat is delivered pre-prepared, cut into a decorative pattern and tied.

Meat preparation

1. Preparation and seasoning:
   Unwrap the meat and pat the skin dry with a paper towel. Rub salt (preferably coarse sea salt or Maldon salt) thoroughly into both the skin and the cuts. It is essential for the skin to be dry to cook properly.
   
   
2. Preheat the oven:
   Preheat the oven to 220°C.

Determining the baking time

To determine the required cooking time, it is important to know the weight of the meat. For roasts with the bone in, which add to the flavour, the cooking time is longer. Generally, 25 minutes in total is calculated – i.e. 25 minutes for every 500g of meat, up to a maximum of 4kg.

For a more thorough roasting, we recommend 30 minutes per 500g (35 minutes for a roast with a bone). For accuracy, it is ideal to use a thermometer to measure the internal temperature – for medium, the temperature should be 70°C and for well-done, 75°C.

Roasting meat

1. The first phase – "closing" the meat:
   Place the meat in a preheated oven at 220°C and bake for 20-30 minutes. For roasts with a bone in weighing over 1.5 kg, 30 minutes is sufficient. This stage ensures that the meat "seals" and the skin remains crispy.
   
   
   
2. Second phase – slow cooking:
   After the initial phase, reduce the temperature to 160 °C. The total baking time depends on the size of the meat, for our roasts we recommend a total time of 2.5–3 hours, depending on the internal temperature of the meat.
   
   
   
3. Placement in the baking dish:
   Always place the meat in the roasting pan so that it is not sitting directly in its own fat – ideally on a vegetable base of chopped carrots, parsnips or onions. Add sprigs of fresh thyme or rosemary and a whole clove of garlic with the peel to the vegetables. If you have one, use a roasting pan with a raised rack.
   
   
   
4. Additional adjustment:
   Add a glass of white wine about halfway through the roasting process. Before removing the roast from the oven, check that the juices run clear (not bloody) when pierced with a knife.

Flavoring options

Experiment with spices to find the best combination of flavors. To spice up the basic recipe, we recommend using dry spices that will keep the skin crispy, such as salt with freshly ground black pepper, dried thyme, fennel seeds, or mustard. Remember, meat should taste like meat, so it's important to use spices in moderation.