A really traditional roasting joint for a wonderful Sunday lunch! You can't go wrong with a shoulder of pork. Hard working muscles from the shoulder of the pig need a fairly slow cook. Pork shoulder has a really excellent flavour, as meat from nearer the head of the pig is always more succulent, with a little more fat to keep it moist. The skin is dry with a reasonable layer of fat underneath, making this one of the best joints to get good crackling from. Our butchers have removed the bone from this joint and added a layer of fat and skin, before securely tying it up.