Duke of Berkshire Pork / Kurobuta Pork - Boneless Loin Fillet | ±4kg

Regular price: £99.50
Regular price: ~~£99.50~~
Sale price: £99.50

Tax included.

14 to 18 Serve

Belgium Origin

Duke of Berkshire (Kurobuta) Breed

Description

Duke of Berkshire Pork, also known as Kurobuta Pork, offers a boneless loin fillet that is a true gourmet delight. Known for its exceptional tenderness and rich, succulent flavour, this heritage breed has been prized for centuries. The finely marbled meat ensures a juicy and flavourful experience, whether you’re grilling, roasting, or pan-searing. Perfect for both everyday meals and special occasions, the boneless loin fillet from Duke of Berkshire Pork promises a melt-in-your-mouth texture and a taste that stands out, making every dish memorable and satisfying. Enjoy the premium quality and heritage of this extraordinary pork.
Please note that the Loin Fillet does not come with a rind.

We strive for precision with every hand-cut order. Please note that natural variations occur, and we maintain a weight tolerance of ±8%, which is reflected in our pricing. Should a selection fall outside this range, we will contact you directly to ensure your order meets our standards and your expectations.

Cooking Instructions

Duke of Berkshire Boneless Loin Fillet - Roast, Chops or Medallions

±4kg, no rind. Serves 14 to 18. Defrost 36–48 hours.

1. Defrost
Move the pack from freezer to fridge. Leave it in its packaging, on a tray. A piece this size needs 36 to 48 hours. If you plan to cut it down rather than cook all of it, take it out a few hours early, while the centre is still firm. Cook within 48 hours of defrosting.

2. No rind, so no crackling
This loin comes without its skin, which changes how you treat it. There is no crackling to chase and less fat on the outside to protect the meat, so it wants a shorter cook and a closer eye than the belly or the neck.

3. Break it down
Four kilos gives you a roasting joint plus a good number of chops or medallions. Cut what you need while the piece is still firm and part-frozen, then wrap and return the rest to the freezer the same day, using within 12 months. Once a piece has fully softened it should be cooked rather than refrozen.

Method A - Roasting joint

4. Salt all over and leave it uncovered on a rack in the fridge overnight. Tie it at 4cm intervals so it holds an even thickness. Out of the fridge one hour before cooking.

5. Brown it hard on all sides in a hot pan, then roast at 180°C. Allow roughly 30 minutes per kilo, but go by the probe.

6. Pull at 63°C, still faintly pink. Rest 20 minutes, remove the string and carve at 1cm.

Method B - Chops or medallions

4. Cut across the loin at 3cm. Temper 30 minutes, pat dry and salt just before cooking.

5. Hot pan with a little oil, as this cut renders less than the belly or neck. 3 minutes a side, then hold each on its fat edge with tongs for 30 seconds.

6. Pull at 63°C. Rest 5 minutes and serve.

Give it a sauce. With no rind and less surface fat, the loin takes one better than the fattier cuts. Apple, cider and mustard, or a pan sauce made with the resting juices.

Nutritional Information

Typical values	Per 100g
Energy	—
Fat	—
of which saturated	—
Carbohydrate	—
of which sugars	—
Fibre	—
Protein	—
Salt	—

Storage

Delivered frozen
Keep frozen at -18°C until needed. Use by the date on the pack.
Defrost in the fridge, in its packaging, on a tray. Allow 36 to 48 hours. A piece this size releases a good deal of liquid as it thaws, so use a tray with a lip.
Never defrost at room temperature or in a microwave.
Once defrosted, keep at 0-4°C and cook within 2 days.
If you only need part of it, cut what you need while the piece is still firm and part-frozen, and return the rest to the freezer straight away.
Do not refreeze once thawed.

Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

Orders over £85 Express By End of Day (Tues-Sat)	FREE
Orders under £85 Express By End of Day (Tues-Sat)	£8.50
Express by 1PM (Tues-Fri) / by 1PM for Scotland	£11
Express Saturday by 1PM / by 1PM for Scotland	£22

Our delivery service covers all UK mainland addresses and is fully tracked using trusted courier DPD.
We aim to deliver all orders, excluding the Highlands & Islands, via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.

West Flanders Raised

West Flanders is one of Europe's quietly great farming regions, fertile, temperate, and with a deep agricultural tradition. It's here that our Duke of Berkshire pigs are reared: a British heritage breed thriving in Belgian pastures, benefiting from the region's rich soil and unhurried farming culture. The result is heritage pork at its finest, deeply marbled, intensely flavoured, and impossible to replicate with a commercial breed.

5 stars: 1 (50%)
4 stars: 0 (0%)
3 stars: 0 (0%)
2 stars: 0 (0%)
1 star: 1 (50%)

Too fatty

It was very fatty and didn't have an rind. Roast pork is not the same without crackling

Thank you Michael for your review. Kurobuta pork is known for its higher level intramuscular fat compared to standard pork. As shown on the picture, the loin fillet is supplied without rind which is why crackling woud unfortunately not be possible.
If you want to enjoy a delicious crackling, we would highly recommend the Duke of Berkshire pork belly bone-in skin on.

Best pork we’ve bought

Excellent quality, can be used in many ways but the key is the quality of the meat.

Thank you Nick for your 5 star review. This meat is indeed delicious and we are very pleased you enjoyed its quality. We look forward to serving again soon.