Smoked pork loin

Not necessarily: smoking does not mean the pork has been fully cooked. Eat it cold only if it is sold as ready to eat; cook a raw or cook-before-eating joint until steaming hot throughout, following the pack instructions.

Roast it according to the pack instructions, since cooking time depends on the joint’s size and whether it is ready to eat or raw. For raw pork, use a clean meat thermometer to check the centre reaches 70°C for 2 minutes.

Add ready-to-eat slices to a sandwich with mustard and pickles, or warm them briefly in a frying pan and serve with eggs and fried potatoes. If the slices are labelled as needing cooking, cook them thoroughly rather than just warming them.

Serve it with roast potatoes, cabbage or other greens, and apple sauce or mustard. Its smoky, salty flavour also works well with mashed potato and peas.

Keep it covered in the fridge and follow the pack’s storage instructions. For cooked leftovers, cool them promptly, refrigerate within 2 hours and eat within 2 days.

Yes. Freeze it in meal-sized portions, with slices separated by baking paper so you can take out only what you need. Defrost it in the fridge and use it promptly; don’t refreeze it after thawing.

For a roast, use unsmoked pork loin and add mustard or apple sauce for a similar savoury-sweet pairing. In sandwiches or quick meals, cooked ham is a convenient alternative, though it has a different texture and smokiness.