Leg of Pork Roast, Rolled & Boneless

⭐ great taste® 2023

If you’re craving a sensational pork roast, look no further than this boneless leg, expertly cut and rolled by our butchery team. Unlike its neighbours - the shoulder and belly - the leg of pork* is a leaner cut that carves into beautifully uniform slices. We recommend letting the meat reach room temperature naturally before roasting and ensuring the skin is thoroughly dry for the best crackling. As a lean cut, pork leg doesn’t require as long to cook as other joints, and it’s perfect when roasted to medium, with a blush of pink.

This pork joint is an absolute pleasure to cook and a joy to eat. Season well, roast at 160°C, and finish at 220°C for perfect crackling. Just be sure to rest the joint afterwards for succulent, tender meat.

Inspired by Chef George Ryle:
"It’s no secret that pork roasts exceptionally well with fruit, the mind jumps straight to apple 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 outdoors, allowing them to root, wallow, and exhibit their natural behaviours. Maturing at their own pace, the fat develops naturally, marbling the meat for a superior texture. To enhance the flavour, all our native breed pork is dry-aged on the bone for three weeks in our Himalayan salt chamber, further enriching its distinctive taste. Swaledale 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.