Oxford Sandy & Black Bone in Pork Loin Joint

Classic Bone-In Roast with Rich Rare-Breed Flavor

Cooking pork on the bone yields unequaled flavor and juicy, tender meat. Our Oxford Sandy & Black Bone-In Pork Loin Joint is prepared with the bone left intact to conduct heat evenly through the meat, keeping it deeply succulent as it roasts.

Left unscored with a natural, thick skin layer, this joint lets you score the rind yourself at home to your exact preference—whether you like traditional fine scoring, cross-hatching, or leaving it whole for slow roasting.

Why Frozen? Farm Fresh Quality, Direct to You

Because we raise our pedigree pigs in small, natural batches, our meat is frozen on the day of butchery and vacuum-sealed at peak quality. This locks in tenderness, moisture, and flavor—ensuring you get farm-fresh quality delivered straight to your door, ready to thaw or place in your freezer.

Want fresh meat? We offer fresh pork directly following our scheduled butchery weeks. Follow our social media channels to get notified before our next butchery date!

• Facebook: https://www.facebook.com/11oaksfarm/

• Instagram: https://www.instagram.com/11oaks_/

Why You’ll Love It

• Roasted on the Bone: Bone-in cut locks in juices and enhances the depth of rare-breed pork flavor.

• Score It Your Way: Supplied skin-on and unscored so you can score the rind however you prefer for perfect crackling.

• Lean & Tender: A prime, well-marbled loin cut that gives you beautiful, clean slices.

• 100% High Welfare: Born and raised outdoors on our smallholding with space to roam and forage naturally.

Cooking & Storage Recommendations

• Preparation Tip: Using a sharp craft blade or stanley knife, score the top skin through to the fat layer (taking care not to cut into the meat below).

• Best Cooking Method: Dry the scored skin thoroughly and rub generously with sea salt and oil. Roast at 220°C for the first 20–25 minutes until the rind crackles, then lower the oven to 180°C and roast for approx. 30 minutes per 500g. Rest for 15 minutes before carving between the ribs.

• Storage: Keep frozen until ready to use. Defrost thoroughly in the fridge before cooking. Do not refreeze once thawed.