Nutritional information typical values per 100g,
as sold
Energy
213 kCal
Fat
15.2 g
of which saturates
5.1 g
Carbohydrate
0 g
of which sugars
0 g
Fibre
0 g
Protein
19 g
Salt
0.3 g

Preparing: Remove the pork leg from packaging and pat dry with paper towels. If you want crackling, score the skin with a sharp knife and rub generously with salt and a small amount of oil. Season the meat with herbs such as rosemary, thyme, or garlic to taste. Allow the joint to come to room temperature for about 30 minutes before cooking.

Browning (Optiol): For extra flavour, sear the pork joint in a hot roasting pan with a little oil until the outside is golden. This will help develop a richer taste and colour.

Building Flavors: Place the joint in a roasting tin on a rack or bed of chopped onions, carrots, and celery. This will lift the meat and create tural juices for gravy.

Cooking:

Oven: Preheat oven to 220°C (425°F). Roast uncovered for 20–30 minutes to crisp the skin, then reduce the heat to 180°C (350°F) and continue roasting for 25 minutes per 500g plus an additiol 20 minutes.

The pork should reach an interl temperature of 75°C (167°F) when fully cooked.

Resting: Remove the joint from the oven, cover loosely with foil, and allow to rest for 20 minutes before carving. This keeps the meat tender and juicy.

Serving: Slice and serve with roast potatoes, seasol vegetables, apple sauce, and gravy made from the roasting juices.

Note: Cooking times may vary depending on oven efficiency and joint size. Always check pork is cooked through before serving."

Cook Before Eating. Consume On Day Opened. Store Below 3°C Or Freeze On Day Of Purchase For 6-9 Months. Defrost Thoroughly In Fridge Before Cooking.

Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR