Our magnificent roast pork

If there is anything you have to try, it must be our pork roasts. Our pork is unlike anything you have tried. Our pigs grow outdoors, in the fresh air, happy. They live twice as long as any conventional pig. And you will taste all this immediately. Of course, we sell you the roast already prepared, scored, and stringed.

Unpack the meat and dry the skin (with kitchen paper) and rub salt (preferably coarse-grained sea salt or Maldon) into the skin and into the cuts. For the skin to be cooked, it is necessary that it be dry. Preheat the oven to 220 degrees.

To determine the cooking time, it is necessary to know the weight of the meat. If it is on the bone (which will add to the flavour of the meat), the cooking time will be longer. In general, the cooking time is calculated by adding 25 minutes to the 25 minutes for every 500 g of meat weight. However, this applies up to a certain size (max. 4 kg). It is also important to know how well-done your pork should be. For a more well-done piece, we recommend 30 minutes per 500g (35 minutes for bone-in roasts). For absolute precision, we recommend purchasing an internal meat temperature meter. After roasting, the pork should have an internal temperature of 70 degrees for medium and 75 degrees for well-done.

Roast in a preheated oven at 220 degrees for 20 to 30 minutes. For bone-in pork roasts of more than 1.5 kg, 30 minutes is suitable. This stage starts the cooking process, "seals" the roast, and guarantees a crispy skin.

Then lower it to 160 degrees. The total roasting time depends on the size of the meat, as mentioned above, or on measuring the internal temperature of the roast. For the size of our roasts, we recommend 2.5 to 3 hours in total.

Always place the meat in the roasting pan so that it does not sit in the fat, preferably on top of vegetables such as chopped carrots, parsnips, or onions. Also add sprigs of fresh thyme or rosemary and some garlic—the whole clove in its skin. Of course, it is also possible to purchase a baking pan with a raised baking rack.

Pour a glass of white wine over the roast halfway through cooking. Check the roast before taking it out of the oven by sticking a knife in the side; if the liquid that comes out is colourless (not bloody), then the roast is done.


It's up to you to experiment and find the best combination of flavours for your roast. However, we recommend using, for this process of seasoning the basic recipe, dry spices (so that the roast keeps its crispy skin), for example: salt in combination with black pepper, dry thyme, fennel seeds, mustard seeds, etc. It is important to remember that meat should taste like meat. So everything in moderation.