Free Range Hampshire Breed Stuffed Pork Loin Joint per kg
2.3kg - 2.5kg

£34.98 (£13.99 / kg) (Serves 8 - 10 people) (6 days notice required)

This item is unavailable for delivery/collection between 27/12/2016 and 27/12/2016

  • Suitable for freezing Freezable
  • Waitrose own label Waitrose own label



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Product Summary

A boned and rolled loin of free range pork, with buttered onion and sage stuffing, sprinkled with sea salt and garnished with bay leaves.

Produced from pork sired by pedigree Hampshire breed boars.

This product requires cooking.


Pork (94%), onion, FORTIFIED WHEAT FLOUR (wheat flour, calcium carbonate, iron, niacin, thiamin), water, olive oil, sea salt, sage, salt, parsley, butter (milk), bay leaf, black pepper, lemon concentrate, preservative sodium metabisulphite, yeast

Allergy Advice:
For allergens, including cereals containing gluten, see ingredients in bold


Typical values per 100g per 100g serving
Energy 818kj 0 kj
Energy 196kcal 0 kcal
Fat 12.5g 0.0 g
Of which
- Saturates 4.6g 0.0 g
- polyunsaturated 2.2g 0.0 g
Carbohydrate 0.5g 0.0 g
Of which
- Sugars 0.5g 0.0 g
Fibre 0.5g 0.0 g
Protein 20.2g 0.0 g
Sodium 0.19g 0.00 g
Salt 0.48g

Typical values as sold

Cooking Instructions

Cook thoroughly until juices run clear and there is no pink meat.

Oven Cook

From Chilled/Ambient
Remove all packaging and discard the bay leaves. Place in a roasting tray in centre of oven. Cook thoroughly until juices run clear and there is no pink meat. Leave to rest for 10 minutes before carving. (Time 55 mins per kg + 25 mins Oven: 200�C, Fan: 180�C, Gas: Gas Mark gas 6)


Component Material Recyclable
box Cardboard Yes
film Plastic - Other No
leaflet Paper No
pad Mixed Material No
tray Plastic -PET No

Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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