Saddleback Leg of Pork from Pipers Farm

Where is leg cut from?

Leaner than the loin, the leg has a more open-grained texture. With real depth of flavour released with each bite. We remove the bone, trim and roll the joint to make perfect portions for you to cook at home. Tied with plenty of skin to make incredible crackling. This joint has worked hard to carry the weight of the pig and so requires hot and fast cooking and best served just pink.

Saddleback Leg of Pork meat cuts diagram

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