Charles Ashbridge’s Gloucester Old Spot Suckling Pig Loin with a Black Pudding Bundle, Ampleforth Apples, Mulled Cider Juices and Garden Sage “Soubise”

Preparation info
  • Serves


    • Difficulty


    • Ready in

      2 hr

Appears in

By Andrew Pern

Published 2008

  • About

You can’t beat the crisp golden crackling of roast pig, even nicer if it’s from tender suckling pig, We serve this with a little bundle or ‘faggot’ of black pudding, with spiced, fruity cider sauce. In the depth of autumn, it’s a perfect late Sunday lunch meal in front of the fire with a glass or two of dry cider.


  • 1 × loin boned and rolled Gloucester Old Spot suckling pig or similar (approx 2 kg in weight)


Pre-heat oven to 180°C/gas mark 4. Brush the loin with vegetable oil and sprinkle liberally with salt. Place in a roasting tray and cook for approx 35 to 40 m