A classic roasting joint, our Native Breed Pork Leg marries fantastic flavour and stunning texture with ultimate convenience. To make cooking and carving super simple, our team of skilled butchers meticulously trim each leg of pork leaving a perfect joint with the right amount of skin to create stunning crackling. The skin is scored to ensure it crisps up into perfect puffy crackling in the oven. Packed with sweetness and real depth of flavour this is the perfect joint for a classic Sunday roast. Our Leg of Pork is the leanest of all our pork roasting joints. Rather unusually we hang all our Native Breed Pork for at least three weeks, this results in a lingering depth of flavour and firm texture, creating pork that is really special.Due to our pig's properly free range lifestyle and their diverse diet, our pork loin has a wonderful sweetness to the meat and the most incredible rich buttery fat. One of our favourite roasting joints, our Pastured raised pork leg has won many accolades over the years, including the prestigious 1 star in the Great Taste Awards. "Plenty of crackling on this piece of pork and the fat beneath is it wonderful." "Crackling looks fantastic. And indeed tasted wonderful; salty, and crunchy. " About our Native Breed Pork Belly Properly pasture raised pork Native breed Saddleback and Tamworth pigs Slowly reared on small scale family farms Bred and reared outdoors their whole lives Natural diet including homegrown oats, kale and fodder beet Hung on the carcass for 3 weeks to enhance the depth of flavour Find out more about how we rear our native breed pigs.
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A classic roasting joint, our Native Breed Pork Leg marries fantastic flavour and stunning texture with ultimate convenience. To make cooking and carving super simple, our team of skilled butchers meticulously trim each leg of pork leaving a perfect joint with the right amount of skin to create stunning crackling. The skin is scored to ensure it crisps up into perfect puffy crackling in the oven. Packed with sweetness and real depth of flavour this is the perfect joint for a classic Sunday roast. Our Leg of Pork is the leanest of all our pork roasting joints. Rather unusually we hang all our Native Breed Pork for at least three weeks, this results in a lingering depth of flavour and firm texture, creating pork that is really special.Due to our pig's properly free range lifestyle and their diverse diet, our pork loin has a wonderful sweetness to the meat and the most incredible rich buttery fat. One of our favourite roasting joints, our Pastured raised pork leg has won many accolades over the years, including the prestigious 1 star in the Great Taste Awards. "Plenty of crackling on this piece of pork and the fat beneath is it wonderful." "Crackling looks fantastic. And indeed tasted wonderful; salty, and crunchy. " About our Native Breed Pork Belly Properly pasture raised pork Native breed Saddleback and Tamworth pigs Slowly reared on small scale family farms Bred and reared outdoors their whole lives Natural diet including homegrown oats, kale and fodder beet Hung on the carcass for 3 weeks to enhance the depth of flavour Find out more about how we rear our native breed pigs.