Succulent British pork leg, cured with brine
Succulent British pork leg, cured with brine and lightly smoked for a distinctive flavour. This joint has a deliciously rich and savoury flavour from the experty curing and brining process for a flavoursome centrepiece.
Cooking guidelines from defrosted: remove all packaging. Rinse quickly in cold water, then allow to come to room temperature. Preheat Oven: 190°C/fan 170°C/gas 5 Score the rind & place joint in a roasting tin, wrap the exposed meat in foil, leave the rind uncovered. Place onto the middle shelf of the oven and cook for 30 minutes per 500g plus 30 minutes. Remove the foil about 20-30 minutes before the end of the cooking time. Allow to rest somewhere warm for at least 30 minutes before serving. This product must be cooked thoroughly prior to consumption. Cooking appliances vary in performance; these are guidelines only.
| Typical per 100g |
| Energy: 474 kJ/113 kcal |
| Fat: 3.8g, of which Saturates: 1.3g |
| Carbohydrate: 4.3g, of which Sugars: 0.1g |
| Fibre: 0g |
| Protein: 15.6g |
| Salt: 5.48g |
For allergens see ingredients in CAPITALS.
Pork (89%), water, salt (SULPHITES), antioxidant (sodium ascorbate), preservative (sodium nitrite). May contain gluten & milk.
Supplied frozen
Our British, grass-fed, melt-in-your-mouth steak and our commitment to quality have earned us over 380,000 five-star customer reviews, not to mention our abundance of industry awards.
For almost 50 years, Donald Russell has carefully selected the highest quality beef, lamb, pork and more to supply the world’s top restaurants and luxury hotels, and are proud to deliver the same top-quality, great-tasting food direct to your door.
