Additional Information
Pack Size: One rack per pack
Pack Weight: 1.6–1.9kg
Cooking Suggestions: Ideal for BBQ smoking, oven roasting, or grilling
Histamine: Low histamine, produced, packed, and frozen within 24–48 hours
Delivery: Home delivery or collection available
Shipped Frozen: Vacuum sealed in recyclable, freezer-friendly packaging
Wholesale: Available per kilo or by the box for local or national delivery
Recipe: Roasted Pork Leg Joint with Crackling and Cider Gravy
Ingredients (serves 6–8)
• Pork leg joint, rind on and scored
• 1 tablespoon olive oil
• 1 tablespoon sea salt
• 1 teaspoon black pepper
• 1 onion, quartered
• 2 carrots, roughly chopped
• 250ml dry cider
• 1 teaspoon plain flour
• 250ml chicken stock
Method
Preheat the oven to 220°C. Pat the pork dry with kitchen paper, then rub the skin with olive oil, salt, and pepper, working the seasoning into the scored lines. Place the onion and carrots in a roasting tray and set the pork joint on top, skin side up.
Roast for thirty minutes to start crisping the crackling. Reduce the heat to 170°C and continue to cook for two and a half to three hours, depending on size, until the meat is tender and the skin is golden and crisp.
Remove the joint to rest. For the gravy, place the roasting tray over medium heat, stir in the flour, and cook for one minute. Add the cider and stock, stirring to combine, and simmer until slightly thickened. Strain before serving.
Carve the pork into generous slices and serve with roast potatoes, vegetables, and the rich cider gravy — a true Sunday roast classic.
