Our leg of pork is excellent for roasting, with a good layer of fat to ensure a succulent, tasty meal. You can slow roast to keep the meat moist, with a quick blast in a hot oven at the end to ensure the finest crackling. We offer legs on the bone for those who would like to cure their own hams – but contact us to order.
We use rare-breed Hampshire/Duroc crosses from Plantation Pigs in the South Downs. These rare breed pigs are ideal for outdoor living as they are hardy in all weathers, good at mothering, and extremely capable of looking after themselves in a natural environment. Plenty of fresh air and exercise helps to keep our pigs healthy and ensures they do not need routine anti-biotics.
They are slow maturing compared with intensively bred commercial breeds which results in more marbling and flavour. The meat is darker and they have a bit more fat than you might be used to but again, this enhances the taste and texture of the pork which is succulent and fine-grained.