Pork Boneless Loin Roast

The pigs were fed milk and pumpkins! Nobody else feeds pigs like we do.

We have just a few very special milk-fed loin roasts with all the skin and fat on them. You can get the skin super crispy on these, and the thick layer of succulent back fat will baste them while they cook to keep them super moist and juicy. You can just whack these guys in the oven at high heat until they’re medium and they’ll be incredibly tender and delicious. We’ve switched to a new slaughterman who keeps the skin on the pigs, which is pretty rare and special, so we wanted to give you all a chance to try a special cut with all the delicious skin and fat intact. Remember: Fat is Flavor!