Leg joint (Frozen)

In the hills of Bath, we rear our heritage breed Gloucester old spots exclusively outside on our 37 acre site. Unlike intensively reared pork, GOS have marbled fat running through the meat which prevents the meat from drying out during cooking and maintains exceptional juiciness. By rearing our pigs slowly, we increase both the welfare of the pig and the quality of the meat. Slower growing outdoor reared pork has higher micronutrients such as vitamin D and E as well as a greater depth of flavour. We also believe all pigs should be given the space and environment to display their natural behaviours of rooting and wallowing. We believe in small scale farming which produces high welfare and low food mile meat. A tender cut perfect for a Sunday roast. The bit of extra fat that rare breeds are known for creates the best crackling, simply scour the fat and massage in a bit of oil and salt to get that perfect crunch. Easy to carve and simple to cook this joint is a great centre piece at any roast. This joint is unrolled for better marinade absorption.