Leg of Pork, Boned & Rolled, Free Range (1.5kg)

£12.99
(86.6p per 100g)

Leg joints of our fantastic free range pork are super for a roast for 5-6 people. There's a good layer of fat, so play your recipe right and you’ll get a good slab of crackling. Brilliant with buttery mash, seasonal veg and a good dab of apple sauce.

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Producer

Our high welfare pork comes from award winning Rob Mercer from Packington Fields Farm in Staffordshire. Rob’s family have been farming pigs since Great Grandpa Percy (oink oink) began four generations back. His pigs love to run around Rob’s 20 acre paddock. “I’m really keen on reducing our impact on the environment,” he says, and he’s right. He’s planted grass margins around his fields and he keeps the corners of his fields wild with bird seed and pollen and nectar mixes. And what with solar panels on sheds, too, we think Rob’s one of the good eggs (and bacon).

Storage & prep

To ensure great crackling, preheat the oven to 240°C/475°F/gas mark 9. Make deep slits in the fat, right down to the flesh. Pat dry and rub some salt and rosemary right down into each slit. Roast at this high temperature for 20 minutes, then reduce the heat down to 180°C/350°F/gas mark 4 and cook for a further 2 hours. Why not whip up some home made apple sauce while you wait? Pork should be kept at a very cool temperature, wrapped and kept away from other foods. Pork can be frozen, but should be thoroughly defrosted before cooking. Upon opening, vac-packed pork can sometimes have a strong smell, but don't worry, remove the plastic and let the meat rest for 10 or 15 minutes and the odour will disappear!

Leg of Pork, Boned & Rolled, Free Range (1.5kg)

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