To oven cook from chilled.
Before cooking: Preheat the oven to 240ºC / 220ºC Fan / Gas mark 9. Remove all packaging. Pat the rind dry with kitchen paper towel. Add a tablespoon of vegetable oil and a pinch of salt onto the rind. Rub the mixture in to ensure perfect crackling. Place on a foil lined baking tray. Cover meat with foil keeping the rind exposed, this will help it crackle.
During cooking: Cook for 30 minutes. After this time reduce the temperature down to 200ºC / 180ºC Fan / Gas mark 6. Cook for 30 minutes per 500g.
After cooking: Remove from the oven and rest for 15 minutes. Carefully remove strings with scissors. Carefully remove crackling with knife and cut into small pieces.
Check food is piping hot throughout and all juices run clear. This is a guide only. All cooking appliances vary.
For use by date: see front of pack. Keep refrigerated. Once opened, use within 1 day
and do not exceed the use by date.
For best Quality, freeze as soon as possible after purchase and always within the use
by date. Once frozen use within 2 months.
Defrost thoroughly and use within 24 hours. Do not refreeze once defrosted.