The¬†experts¬†at Turner & George cut a chunky piece of pork loin and debone it whilst leaving the rind on to ensure crackling successes. Lean, but with a good layer of fat beneath the skin.
The pork comes from native-breed animals reared outdoors on small British farms. The pork is dry-aged for a minimum of 10 days by Turner & George, and hand cut to order.
Every piece of meat from legendary London butchers Turner & George has been raised naturally, lived the best of lives and is completely hormone, antibiotic and cruelty-free. After all, only animals that have been well bred and cared for can result in something that tastes truly amazing.