Organic Pork Leg boned and rolled

CODE: PKLBR

Slow and gently pot-roasting provides a great opportunity to get a good 'bite' of our delicious rare-breed out-door pork. We do it like Stepane Reynaud (Pork and Sons);  Brown your joint in hot olive oil for upto 10mins in your casserole.  Replace lid and transfer to the oven for 1hr basting frequently.  Mix sliced potatoes (we never peel them), onions, Peelham lardons, fresh sage leaves, salt and pepper with half a bottle of white wine and a drizzle of olive oil in a large bowl or pan.  Its a lovely feeling on the hands mixing those different textures and the smell is great while you do it !  Add the whole lot to the casserole dish and shove-in a couple of bay leaves too. Re-cover the casserole and cook at 180degC for another hour. 

Minimum Weight: 1.5kg

Serves: 6 people

Quantity: