Succulent boneless porchetta suckling pig joint: delicious, crispy-crackling rich, flavoursome, tender pork, about 2kg

For the delicious succulence, flavour, tenderness and crisp, light, crackling of suckling pig, but without going the whole hog, the boneless porchetta suckling pig joint is a great idea. It creates the perfect pork crackling and a rich, flavoursome, succulent and juicy joint which works for any occasion. It may well be the best crackling you have ever roasted!

The tender, flavoursome pork suckling pig is specially raised in Yorkshire. It is boned, rolled and strung, and the resulting joint is about 2kg (or 3kg if you prefer). The 2kg easily serves 6-8 guests, and due to the way Alternative Meats have prepared them they are simple to carve and serve.

To cook, rub the skin with oil and sprinkle with sea salt. Have your oven at about 220°C for the first 25 minutes, so the crackling gets a good start. Then lower the heat to 180°C, roast for a further 50 minutes, followed by increasing the heat to 220°C for 25 minutes to crisp the crackling, and a good 25 minutes for resting. It takes about 2 hours and it is as simple as that! For more details, call the CountryClubuk Chef on 020 7399 2860.

Suckling Pig Joint, 2kg. RRP £59. CCUK £47 with free UK mainland delivery. Serves 6-8.

Perfect wine match: Riesling.