Pork Leg

Pork Leg – Versatile, Lean, and Full of Flavour

The pork leg, sourced from the hind quarter of the pig, is a premium cut renowned for its leanness and versatility. It serves as the foundation for both fresh and cured products, including gammon and ham, which undergo salting, brining, or smoking to enhance flavour and preserve quality.

Fresh Applications:

• Boned and Rolled Leg: Ideal for roasting, offering a tender and meaty joint that’s easy to carve.

• Diced Leg & Julienne Strips: Perfect for stews, casseroles, and stir-fries, providing a leaner alternative to shoulder cuts.

• Leg Steaks or Escalopes: Suitable for quick cooking methods like grilling or pan-frying, delivering a succulent and flavourful meal.

Cured Varieties:

• Gammon & Ham: Produced through traditional methods of salting, brining, or smoking, these cuts develop a rich taste and extended shelf life.

Cooking Tip: For optimal tenderness and flavour, roast the pork leg at 180–190°C (Gas Mark 4–5), basting regularly to maintain moisture.

Whether you’re seeking a centrepiece for a roast dinner or quality cuts for processing, the pork leg offers exceptional value and taste.