Saddleback 7 Day Dry-aged Pork Leg Boned
Region: North York Moors National Park, 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 outdoor reared 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 Saddleback is ideal as an introduction to the quality of heritage breed pork. They are hardy fellows being good foragers amongst rough grazing, though they take much longer to mature than commercial breeds. This means well developed flavour and creamy character, and the meat is often almost nutty in character. We try and stock the Saddleback as often as possible, with it being a great all rounder, proving bacon, steaks and chops, and wonderful roasting joints.
Tasting Notes: Meaty, Nutty, Evolving
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 outdoor reared 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.