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Sunday Roast Box - Freerange Pork


Cook a delicious roast from scratch without having to plan a thing. We’ll deliver everything you need to make a brilliant, seasonal pork roast in one box. 

It’s the best bits of our organic veg boxes, matched with our famous woodland reared pork and pantry bits.

This box has ingredients to create a wonderful Sunday roast.

  • Organic seasonal veg.
  • High welfare, woodland reared pedigree pork leg or shoulder joint (boned, rolled and scored ready for crackling).
  • Organic gravy mix.
  • Delivered straight to your door.

All orders are packaged in special woolcool packaging, click here for more information 


Keep in fridge and use by the date on the label. Freeze if you do not plan to use within 2 days. Once frozen defrost thoroughly and eat within 24 hours. Do not refreeze once thawed. Unable to freeze eggs and/or mushrooms. Keep these in the fridge for longevity. 

A special kind of pig farming...

Our pork comes from pedigree British Saddleback pigs who have been used to help conserve and restore woodlands throughout the North West.

Since 2012, Conservation Pigs Ltd. has been providing traditional woodland management services using pigs in woodlands and landscapes throughout the North West. The pigs roam woodlands clearing the land, creating natural seedbeds and most importantly have loads of fun from birth. 

Our pigs live a natural life free of antibiotics and growth hormones. They are treated using herbal remedies wherever possible and have a balanced diet consisting of over 20 different ingredients that naturally occur in the woodland. The pigs are not organic (but are reared to standards far exceeding the 'organic' model), as we would have to use an organic registered abattoir which would require the pigs to travel further making it stressful for the pigs and not sustainable. 

If you want to see the pigs foraging for yourself, check out www.conservationpigs.co.uk to find out where they are currently working.

Cook & Foragers butchery

We chose pedigree British Saddlebacks, which we believe give better flavour. We carefully hang and butcher the meat ourselves, then mature it for extra flavour and tenderness. We work with an award winning family butchers 'Edge & Son' to keep us on our toes with new ideas, recipes and most importantly their family curing recipe, which we just cannot beat!

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