With a generous layer of fat that a happy, stress-free life creates, our pork loin roast pack a real flavour punch. This cut can take on all manner of flavours but is often best with a little salt and pepper. When roasted you'll get lean meat, a layer of sweet fat and crispy crackling skin. Roasting on the bone provides a little extra flavour and the satisfaction of gnawing at the bones after your meal.
Soy-free Rare Breed
Dingly Dell rear their own herd of pure Red Durocs which are noted for their high levels of intramuscular fat (marbling). Much of the pig's diet comes from their own foraging in the pasture and is made up of plants roots and insects but their diet is supplemented with a mix of UK sourced grains and seed meals. They are kept in a regenerative system in Suffolk and the farm has planted huge areas of wildflower meadows to improve biodiversity.
We source our pork as carefully as we source all of our meats, in that we find animals that have had a natural life where possible also performing vital land management roles such as forest clearing.
The terms ‘free range’ and ‘outdoor reared’ do not have clear legal definitions and do not necessarily meet our requirements.
We visit every farm we source from to ensure that the highest possible standards of welfare are used throughout the entire life of the animal.