Pork Loin, French Trimmed

French Trimmed Pork Loin is a French trimmed pork loin rack from high-welfare British pigs — an elegant, restaurant-quality presentation of one of the finest roasting joints. French trimming exposes the rib bones for a dramatic visual presentation. Furthermore, the long bones make carving between the chops effortless. In particular, the generous fat cap along the top of the loin bastes the meat during roasting and crisps to an exceptional crackling. As a result, this joint delivers both outstanding flavour and stunning table presence.

About Our Artisan British Pork

The pork offered by The Artisan Food Company comes from small, carefully selected British farms. These farms raise pigs slowly on natural diets, with space to roam and time to develop flavour. As a result, the pork has a depth and character that intensive commercial farming simply cannot produce. In particular, slower-grown pigs develop more intramuscular fat. This is the marbling that melts during cooking and produces a richly flavoured, juicy result. Furthermore, high-welfare farming produces pork that is noticeably darker in colour than supermarket pork. This deeper colour is an indicator of quality — it reflects a higher pH and a more developed flavour. However, the most important difference is simply in the eating. Once you have cooked properly reared artisan pork, it is very hard to go back to anything else.

British pork has a long and proud tradition. In contrast to many other countries, British pig farming has maintained a strong heritage breed culture. As a result, breeds such as Gloucester Old Spot, Tamworth, Large Black and Middle White are still actively farmed for their exceptional eating qualities. Additionally, our farms use feed programmes carefully tailored to each breed. This develops the fat coverage and marbling that make the difference at the table. Moreover, every joint is butchered to order by skilled hands and delivered chilled, ready to cook.

How to Cook & Serve

To get the very best from French Trimmed Pork Loin:

• Score the fat cap lightly and season generously with sea salt and cracked black pepper.
• Sear the fat side down in a hot oven-proof pan until golden, then transfer to a 200°C oven.
• Roast for 20 to 25 minutes per 500g — pull at 63°C for perfectly pink, juicy pork.
• Rest for 15 minutes before carving between the bones into individual chops to serve.

Perfect Pairings

French Trimmed Pork Loin pairs beautifully with:

• A classic sage and onion stuffing or a herb and garlic crust
• Roasted new potatoes with rosemary and a light pork jus
• A structured Viognier, white Burgundy or a light Pinot Noir
• Roasted root vegetables or braised fennel with orange alongside

Storage: Keep refrigerated and use by the date shown. Remove from packaging 30 to 45 minutes before cooking. Allow to come to room temperature for even cooking. However, never leave uncovered at room temperature for more than 1 hour. Any leftover cooked pork keeps refrigerated for up to 3 days. Furthermore, leftover roast pork is excellent cold the following day.

However you cook it, French Trimmed Pork Loin brings genuine artisan quality to the table. Moreover, a rack of properly reared British pork at its best is one of the great pleasures of the kitchen.