Boneless Pork Loin Roast

The Premium Boneless Pork Loin Roast

The ultimate lean roast for a classic family dinner. Our Boneless Pork Loin is the "eye" of the pork—a prime, tender muscle that is exceptionally lean and easy to carve. Sourced from high-quality Australian pork, we’ve expertly removed the bone to provide you with a uniform, consistent roast that cooks evenly from end to end. With a beautiful layer of outer fat left intact to ensure the meat stays succulent and the crackling stays crunchy, this is the gold standard for a traditional Sunday lunch.

The Butcher’s Tip: The "Perfect Crackle" Prep

To get that loud, biscuit-like crunch on your crackling, the skin must be bone-dry. After removing the roast from its packaging, pat the skin dry with paper towels. Use a very sharp knife to score the skin in 1cm intervals (don't cut into the meat!). Rub a generous amount of fine salt and a little lemon juice into the scores. The acidity of the lemon helps break down the skin fibers, while the salt draws out moisture for a superior puff.

The most important step: Start your oven at a high "blast" of 220°C for the first 20 minutes to set the crackling. Then, turn the oven down to 180°C and cook for approximately 30–35 minutes per 500g. This protects the lean loin meat from drying out while the skin finishes its transformation.

This product is sold each with a minimum weight of 1.5kg each