Leg joints of pork make super roasting joints - perfect for Sunday lunch - the leftover meat is great for cold roast pork sandwiches. They’re a good layer of fat atop this joint, so play your recipe right and you’ll get a good slab of crackling on the top. Yummy with buttery mash, seasonal veg and a good dab of homemade apple sauce on the side!
This leg of pork comes vac-packed, which keeps the meat fresher for longer and it keeps the packaging to a minimum. It also saves a bit of space, which is vital for those of us with small fridges and freezers!
Allowing 250g - 300g per person, this joint will serve 5-6 people.
This pork comes from Newington Farm in Gloucestershire, which is run by Richard Hazell, an organic farmer who recently acquired this farm with the specific purpose of supplying his customers with the next best thing to organic.
Richard says, “I acquired Newington Farm in response to recent economic pressure on the organic industry and the recession affecting consumer's food budgets.” Newington Farm is a traditional free range farm where he raises pigs using the same fundamental organic principles and adopts the highest animal health and welfare standards – the pigs are even provided with a 100% organic diet. Newington Farm is not certified as organic but instead provides you with the opportunity to buy truly superior free range pork at an affordable price.
Free-range pork (100%)
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!