Boneless Pork Leg

Lean, succulent local pork. The leg makes a great roasting joint, the thin layer of fat under the skin helps keep the lean meat moist when cooking.

An easy crackling guide:

1. Remove joint from packaging and dry with kitchen roll.
2. Boil the kettle and pour boiling water all over the skin.
3. Place the joint in the fridge uncovered until the skin dries out.
4. Once dry remove from fridge and leave until at room temperature.
5. Rub the skin with a little oil and a generous amount of salt.
6. Cook the joint as normal for super crispy crackling.

An easy cooking guide (do not cook pork rare)

(£11.50/kg)