Ripon Cathedral 3 Month Cured Half Leg Of Pork
Shelf Life: 12 Days
Artisan charcuterie, quintessentially English, and perfect for a refined seasonal feast. This half leg of pork will be the talk of the table, being cured by our Master Butcher in two stages. That is, cured in local ale and dark muscavado sugar before being air dried for three months to concentrate and develop the ham's flavour. Expect ready to slice and succulent pork with wonderful depth of flavour.
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