Tuesday 31st March

Easter is for feasting….and seeing as you can’t go out we are bringing the ultimate recipe to you!

Our friend Mark from Lyons Hills Farm has given us his top tips for the ultimate roast pork including some history of the exclusive breed, Iron Age Pork, which is now available to buy directly from Lyons Hill to your home. The perfect recipe to give a go this Easter.

Iron Age Pork

Iron Age pork is the most flavoursome pork available because it takes twice as long to be ready for the table than a standard commercial pig, a full 9 months as opposed to as little as 4 months. This is because the traditional breed Tamworth has been crossed with a Wild Boar to create the Iron Age pig breed and the longer time the animal takes to grow, the more flavourful the pork becomes. Lyons Hill Iron Age pigs are fully free range and live in woodland where they rootle about every day, so they are truly happy pigs. Iron Age is a true Cubitt House favourite.


Ultimate Roast Pork 

STEP 1: The crackling is a key element to the enjoyment of Roast Pork. To achieve the best results the skin must be totally dry before salting. Dry off your joint with a tea-towel, or better still, use a hairdryer to totally dry the skin. Then cover in sea salt and massage then dry again with the hairdryer. Ideally, wrap in in another tea-towel and store in the fridge overnight.

STEP 2: The following day, remove the joint from the fridge a good hour before placing it in the oven. Remove the towel and massage with more sea salt! Pre-heat the oven to 250 Degrees C in plenty of time before the pork needs to be ready to serve.

STEP 3: Melt some pork fat or goose fat and pour over the joint in the pan, then place it straight in the oven.

STEP 4: After 15 minutes, turn the heat down to 170 Degrees C and cook for one hour. Turn the heat down to 150 Degrees C to finish the cooking process.

STEP 5: To test “doneness”, use a carving fork or a skewer and place it into the middle of the joint. The fork must be hot, indicating that it has cooked fully through, and the juices should run clear in the pan with no pinkness.

STEP 6: Let the joint rest for at least 20 minutes to relax the meat before carving to optimise the tenderness; do not cover in foil!

A hot plate and a hot gravy will ensure that your carved meat is both hot and tender, so don’t worry about it going cold before serving! Don’t forget the apple sauce and to de-glaze your roasting dish with hot vegetable juices from your steamer to make the gravy!

Like the way Iron Age pork is reared, slowly maturing over a longer life, the roasting of the joint is best done “Long and Slow”, once the harsher treatment of cooking the crackling to perfection has been done.



Two pigs are ready for sale this week so you can buy a Quarter of a whole Iron Age pig to fill your freezer with a “Nose-to-Tail” selection of cuts which comprise the following:

  • Chops with Crackling
  • Fillet or Leg Steaks
  • Leg Roast
  • Shoulder Roast
  • Belly of Pork Roast
  • Spare Ribs
  • Traditional Sausages

All cuts are packed ready for long storage in your freezer with the leg and shoulder roasts being ready just in time for Easter!

If a Quarter Pig (10-12 Kilos) is too much for your freezer, share your quarter with a friend!