Pork Leg Boned & Rolled

Pork Leg Boned Rolled is a boned and rolled pork leg joint from high-welfare British pigs. The leg is the leanest of the major roasting joints. However, in properly reared artisan pork it carries more than enough fat for exceptional flavour and succulence. Furthermore, boning and rolling makes it very easy to carve and ensures even cooking throughout. As a result, it is an ideal choice for a relaxed Sunday roast or a dinner party centrepiece.

About Our Artisan British Pork

The pork offered by The Artisan Food Company comes from small, carefully selected British farms. These farms raise pigs slowly on natural diets, with space to roam and time to develop flavour. As a result, the pork has a depth and character that intensive commercial farming simply cannot produce. In particular, slower-grown pigs develop more intramuscular fat. This is the marbling that melts during cooking and produces a richly flavoured, juicy result. Furthermore, high-welfare farming produces pork that is noticeably darker in colour than supermarket pork. This deeper colour is an indicator of quality — it reflects a higher pH and a more developed flavour. However, the most important difference is simply in the eating. Once you have cooked properly reared artisan pork, it is very hard to go back to anything else.

British pork has a long and proud tradition. In contrast to many other countries, British pig farming has maintained a strong heritage breed culture. As a result, breeds such as Gloucester Old Spot, Tamworth, Large Black and Middle White are still actively farmed for their exceptional eating qualities. Additionally, our farms use feed programmes carefully tailored to each breed. This develops the fat coverage and marbling that make the difference at the table. Moreover, every joint is butchered to order by skilled hands and delivered chilled, ready to cook.

How to Cook & Serve

To get the very best from Pork Leg Boned Rolled:

• Score the skin all over with a sharp knife and rub with fine sea salt — do this the night before for the best crackling.
• Roast at 220°C for 25 minutes to colour the skin, then reduce to 180°C.
• Cook for approximately 25 minutes per 500g — pull at 70°C internal temperature for fully cooked, juicy pork.
• Rest for at least 20 minutes before removing the string and carving into neat rounds.

Perfect Pairings

Pork Leg Boned Rolled pairs beautifully with:

• Roast potatoes, apple sauce and a proper onion gravy
• Roasted fennel, apple and sage stuffing alongside
• A Viognier, dry Riesling or a light Grenache-based red
• Braised red cabbage with apple and a splash of cider vinegar

Storage: Keep refrigerated and use by the date shown. Remove from packaging 30 to 45 minutes before cooking. Allow to come to room temperature for even cooking. However, never leave uncovered at room temperature for more than 1 hour. Any leftover cooked pork keeps refrigerated for up to 3 days. Furthermore, leftover roast pork is excellent cold the following day.

However you cook it, Pork Leg Boned Rolled brings genuine artisan quality to the table. Moreover, properly reared British pork at its best is one of the great pleasures of the kitchen.