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Buy a Boneless Leg of Pork

Buy a Boneless Leg of Pork

Locally farmed, our free range leg of pork is tender and packed with flavour.  The leg of pork joint will be boned and rolled for you by our master butchers. They will score the rind to give you that’s fantastic cracking we all love.

A cheaper but equally tasty option for a roast dinner. If you still love pork but would like to try a different joint, then take a look at our boneless shoulder of pork, or perhaps the ûber trendy belly of pork - always a winner!

Unfortunately we are unable to take any orders at this time but check back soon for some exciting changes

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Pork is best cooked to 72*c this will keep the pork juicy and tender, any more and it starts to dry and become tough.
There are 2 basic methods for cooking Pork Dry Heat and Wet Heat generally dry heat methods are best applied to naturally tender cuts of pork, wet heat refers to stews and casseroles that will tenderise a cut.
When Cooking A roast, remove from the oven when the internal temperature reaches 70*c and allow the roast to stand for 10 minutes before slicing. The roasts internal temperature will raise to the required 72*c after removing.
Always ensure pork products are kept on a low shelf in the fridge to avoid cross contamination. Pork should be kept as near to 0*c as possible, if frozen see label for use by date.

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