Rolled Loin of Pork

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The Loin is taken from the back of the Pig. All of the bones are removed, the rind is scored and the joint is tied. The loin is a very tender cut. This is a very good roast. If required we can remove the rind and tie the joint for the classic Italian joint Maiale al latte – loin of Pork braised in milk, it’s delicious.


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