Native Breed Boneless Pork Leg
The leanest of all our pork roasting joints. Perfect for Sunday lunch Read more
Why we love this
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
You can find out more about how we rear our native breed pigs here.
Free Range Pork
Our pork has the most amazing crackling so we always suggest roasting your leg of pork for 15 minutes on 240ºC to give the crackling a head start.
Turn your oven down to 180ºC and roast for 35 minutes (for a 1kg joint).
(Cook for an additional 20 minutes per additional kg)
Leave to rest uncovered for 15 minutes before carving.
Roast Pork with Creamy Fennel & Leek Gratin
This is simply Autumnal fare at its finest. With achingly good crispy pork crackling, tender meat and indulgent creamy vegetables, this could be one of those meals vying for a spot on your 'last supper' list.
Taw River Dairy, Grass Fed Jersey Whole Milk 1 litre
Golden un-homogenised Jersey milk is thick and deliciously creamy£2.45
Quicke's, Vintage Clothbound Cheddar 200g
A rich, intense cheese with huge depth of flavour, from umami to buttery, to salted caramel.£6.25
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