Pork neck roulade
$98.80
Tax included.
Rare-breed pork neck is seasoned with confit garlic, pine nuts and Beechwood-smoked bacon before being trussed and rolled in sage and parsley.
Roasting on high heat creates an unctuous and flavoursome roast that can be left alone while you prepare the rest of the trimmings.
Available to order as part of our Easter offering 1 - 4 April.
Pork scotch, pork mince, sage, parsley, confit garlic (garlic, blend oil), bacon, pine nuts, panko crumbs, salt, cracked black pepper, lemon zest, thyme, pork caul fat.
This raw product will be vacuum sealed, and consumed within 3 days of opening. Please refer to packaging for more information.
Each pork neck roulade will weigh approximately 1.9kg, feeding 6-8 people.
Start by preheating your oven to 190 degrees. Place the pork into a roasting dish, drizzle over a tablespoon of olive oil and a sprinkling of salt. Roast for 1 hour or until an internal temperature of 56c. Rest for 10 mins before serving.
