Farminson Porchettas are inspired by traditions of Italian butchery, pairing the finest English native breed pork with indulgent stuffing for roasting joints with incredible aroma and natural succulence.

Porchetta is an ideal alternative to more traditional festive fare.  Choose from, traditional Italian Porchetta, Yorkshire Pig Porcetta with black pudding, or this exclusive Christmas stuffing of Bramley apples and spices.

The stuffing’s and seasonings have been created by Michelin-starred chef Jeff Baker, who works in-house with a team of artisan butchers. All of Farmison and Co’s produce is freshly delivered to the door in time for Christmas, oven ready,

leaving more time for everyone to enjoy the day with loved ones.

Farmison Roast Christmas Porchetta, Stuffed With Bramley Apple & Spice


  1. Remember to remove your joint out of the packaging, pat dry and bring to room temperature.
  2. Pre-heat your oven to 200°C temperature fan assisted or 215°C without a fan.
  3. Scald the pork by pouring a freshly boiled kettle of water over the joint on a wire rack over the sink then leave to steam dry.
  4. Season the joint just prior to roasting. Choose a large, heavy based roasting tray, ideally with deep sides and handles for easy movement. Season with good quality fine sea salt rubbing into the score marks on the skin.
  5. Make a trivet by roughly chopping equal amounts of onion, carrot and celery or our preferred choice of celeriac, the root of the celery plus a bay leaf, sprig of thyme and a few black peppercorns, another nice addition can be a Bramley apple peeled and quartered to the trivet.
  6.  Place the pork skin side up onto the trivet which should line the base of the tray. Place in centre of oven and roast for 20 minutes then reduce the temperature to 190°C then continue roasting for 20 minutes per 500g reaching a core temperature of minimum 70°C.
  7. Remove from oven and pop onto a clean tray and keep warm by covering with a sheet of tin foil then resting for a minimum of 20 minutes before carving, leaving the roasted vegetables in the tray for the gravy.
  8. For the gravy make up 500ml of Essential Cuisine chicken stock, then deglaze roasting tray with this stock stirring all the caramelized juices from the tray, then pass through a fine sieve pushing all the juices from the vegetables into a clean sauce pan, bring to the simmer and thicken if required by whisking in a teaspoon of corn flour mixed with a little cold water and reduce till you reach a rich glossy gravy.
  9. Serve with mashed potatoes, roast carrots and seasonal greens.

Cooking Notes:


Rare 54°C 130 °F

Medium Rare 58°C 135°F

Medium 61°C 140°F

Well Done 65°C 150°F

Well Done 72°C 160°F

The Core Temperature is taken with a thermometer from the very centre of the meat. Whilst all our recipes are developed, tried and tested by our Executive Chef, Jeff Baker, variances in native and rare breed animals can vary immensely, therefore cooking times are a guide only. Please ensure all products are cooked through and hot before serving. have an extensive range of both modern and heritage cuts on offer, please visit the main website for detail on individual products.