• Leg of Pork Roast, Rolled & Boneless
  • Leg of Pork Roast, Rolled & Boneless
  • Leg of Pork Roast, Rolled & Boneless
  • Leg of Pork Roast, Rolled & Boneless
  • Leg of Pork Roast, Rolled & Boneless

Leg of Pork Roast, Rolled & Boneless

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We currently have 26 remaining in stock.
  • Suitable for freezing
  • Delivered fresh
  • Native breed
  • Great for home roasting
  • Cook on the BBQ

Product description

⭐ great taste® 2023

Perfectly cut and rolled by our expert butchers, this joint of pork* is from the leg of our outdoor reared Tamworth and Middle white pigs. These native breed pigs produce meat with a fantastic depth of flavour and a generous fat covering, which makes this joint an absolute pleasure to cook and a joy to eat. Season the leg well and roast at 160°C, before finishing at 220°C for perfect crackling – just be sure to rest the joint for moist and tender meat.

Chef George Ryle inspires:
"It’s no secret that pork roasts exceptionally well with fruit, the mind jumps straight to apples as a classic pairing, but we recommend you try quince when the season is right. Fill a roasting tray with a couple of peeled, quartered and cored quince, plus a few shallots and plenty of sage leaves. Lay the seasoned joint on top and add a glass or two of cider before roasting and resting. Serve with potatoes roasted in olive oil, rosemary and garlic and blanched cavolo nero.

Alternatively, try quartering and roasting a hispi cabbage in a hot oven, so that the edges begin to blacken and char, then spoon over plenty of anchovy and rosemary butter. A lovely combination of salty and umami flavours that go brilliantly with the pork.

Or half and caramelise some heads of endive, then braise them in a little cider, bay leaves and a couple of knobs of butter. The natural bitterness of the endive makes for an excellent counterpoint to the fat and crackle of the pork."

great taste® commented:
"This is a well-cooked leg of pork with an incredible crackling...this juicy joint of pork delivered a good hit of flavour that served to elevate the meat. This was a tender joint with a striking pork flavour that would make a great centrepiece for a roast dinner."

*Tamworth and Middle White pigs are reared outside where they can root around, wallow and exhibit all of their instinctive behaviours. They're matured at their own pace which enables the fat to naturally marble the meat, and gives the pork a superior texture. To maximise the naturally occurring flavour, all our native breed pork is dry-aged on the bone for 3-weeks in our Himalayan salt chamber; this further enhances the rich and distinctive flavour. Leg of Pork Roast, Rolled & Boneless is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.


Outdoor-reared, heritage breed pork.

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