7 Day Dry-aged Pork Leg Boned - Free Range
Region: Yorkshire, UK
Shelf Life: Min. 5 Days
The lean pork roasting joint of choice, the Pork Leg is a roasting special, ideal for pot roasting and boasting the rich, succulent flavour that makes our free range pork so special. The dry aging process concentrates the porky taste of the meat, which is by virtue of the strict use of native breed pork reared on a rich diet and being allowed to mature at their own pace.
The Yorkshire Pig is the world’s most popular breed. They’ve been exported to all corners of the globe due to their ability to get big quick, and provide consistent pork with strong, porky flavour. When sourcing our Yorkshires, we source hogs who are Free Range, reared at a slow pace in the great outdoors. This ensures the melting succulence when cooked, and the beautiful creamy character.
Tasting Notes: Rich, Succulent, Creamy
A roasting joint well loved for its leaner finish than other pork joints, and carefully boned by our Master Butcher. Our pork joints are sourced from a supply of free range pork, to ensure deep colour and character that mass produced pork cannot match. This is added to upon dry aging for a minimum of 14 days, which concentrates the rich flavours and gives the meat its standout quality.
The quality of our native breed Pork Leg makes for a delicious, lean joint perfect for a slow roasting as well as being well suited to marinating. Try roasting on a trivet of onion, carrot, and celeriac to give the joint aroma, serving with traditional roast potatoes, Yorkshire puddings, and buttery apple sauce.
For perfect cooking and measuring internal temperatures, we recommend a ‘Meater + Wireless Thermometer’. Available to buy here.
|OUR RECIPE TIPS FOR COOKING YOUR PORK LEG BONED|