This is a classic piece of meat for a traditional roast dinner – made even more special if the crackling is nice and crunchy. To make sure this happens for you, once you have placed your pork loin in a roasting tin, pat with kitchen roll to make sure it is dry and then rub in 1 tablespoon of sea or rock salt into the skin. Cover and leave at room temperature for 30 minutes before cooking, which helps the meat cook evenly. Pat dry again and cook according to weight then rest for ten minutes before carving.
1 joint per pack.