To cook the perfect roast rack of pork with amaxzing crackling start by preheating your oven to 225°C.

Dry the skin of your pork well, lightly oil and season with sea salt. Place the pork in a deep roasting dish, skin side up. Surround the park with some onions and carrots. Throw in the oven for approx 35 minutes.

Once the skin is crackled and golden lower the temperature to 160°C. Add some halved apples, sage leaves and thyme. Cook for a further 35 minutes per kilo over 1 kilo.

Remove from the oven and rest for at least an hour before carving straight through the rib bones.

All our meat is delivered frozen.

We deliver it to you in insulated sustainable wool packaging that can keep it frozen for 72hrs. When you receive your meat please put it straight in the freezer. Even if it has defrosted it is ok to put back in the freezer as long as it is not warm.

We deliver it frozen for a number of critical reasons:

• Natures preservative. Freezing is one of the most ancient of all methods of preservation. We firmly believe that when frozen rapidly there is no loss of quality in the meat.

• Sustainability. By freezing our meat we can ensure there is as close to zero waste as possible. Our meat is frozen as soon as it is butchered in protective packaging that allows us to keep the meat perfectly for over a year. This is vs 10 days for fresh.

• Seasonality. Like vegetables, meat has a season. By freezing our meat we can select our produce when it is at its very best. Fresh meat butchers cannot do this and you can taste the difference in our meat.

• Better supporting farmers. For our farmers it is most profitable for them to get the produce off the farm as soon as it is ready. This allows us to support them better.