Ocado

Our Ocado Boneless Pork Crackling Loin Joint is a quality cut selected 
from loins of Pork, with the rind left on. Our Pork loin crackling joint
 is a succulent roast with the rind scored to produce the perfect 
crackling. These are specially butchered and tied ready for roasting. Ocado
 works closely with our producers & processor to ensure the highest 
of quality. All Ocado Pork is sourced from Farm Assured farms in the UK 
& Ireland, reared to high standards of animal welfare, husbandry and
 with good environmental practices. 6-8 servings* *based on 125g of cooked meat

Brand

Keep refrigerated 0 to +5ºC. Once opened, use immediately. Do not exceed the Use By date. Suitable

 for freezing. Freeze on or before the Use By date and use within 1 month. 
Defrost thoroughly in a refrigerator before cooking, do not re-freeze and use within 1 day.

Storage

Cooking Instructions: Remove all packaging. Oven: 240ºC / Fan 220ºC / Gas 9 For best results use conventional oven. Place the joint on a chopping board. Rub the rind dry with kitchen roll and cover with 2 tablespoons of salt, working into the cuts. Leave at room temperature for 30 mins. Rub all the salt off the joint and from between the cuts. Lightly cover the rind with 1 teaspoon of salt. Place joint onto baking tray in the centre of oven and cook for 30 mins. Reduce temperature to 180ºC / Fan 160ºC / Gas 4 and cook for 25 mins per 500g. Check food is piping hot and juices run clear. Allow the joint to rest for 15 mins before carving. Do not reheat. Appliances vary, these are guidelines only. Ensure the product is piping hot and the juices run clear before serving.

Instructions

Country of Origin

Produced and packed for: Ocado Retail Ltd., Hatfield, Herts, AL10 9EX, UK. www.ocado.com

Manufacturer

Package Type

Pad Don't Recycle Bag Don't Recycle

Recycling Information

Vacuum packed for freshness. Not suitable for microwave cooking. Not suitable for cooking from frozen.

Other Information

<table class="nutrition"><tbody><tr><th>Typical Values (Oven Roasted)</th><th>Per 100g</th><th>*Reference Intake</th></tr><tr><td>Energy</td><td>912kJ</td><td>8400kJ</td></tr><tr><td>Energy</td><td>218kcal</td><td>2000kcal</td></tr><tr><td>Fat</td><td>10g</td><td>70g</td></tr><tr><td> of which saturates</td><td>3.8g</td><td>20g</td></tr><tr><td>Carbohydrate</td><td>1.0g</td><td>260g</td></tr><tr><td> of which sugars</td><td><0.5g</td><td>90g</td></tr><tr><td>Fibre</td><td>1.0g</td><td>24g</td></tr><tr><td>Protein</td><td>30g</td><td>50g</td></tr><tr><td>Salt</td><td>0.13g</td><td>6g</td></tr><tr><td>*Reference Intake (RI) figures for an average adult.</td><td> </td><td> </td></tr></tbody></table>