Description
The leg is the leaner half of a Middle White pig, and that’s what makes it interesting.
Where the belly and shoulder carry the richest fat, the leg has a cleaner flavour — still unmistakably Middle White, but more refined. It rewards a proper roast: high heat to start for crackling, then lower and slower to finish. It also takes beautifully to the barbecue, boned out and cooked low for several hours until the skin is crisp and the meat pulls easily.
The Middle White is a breed we’ve raised at Huntsham for over thirty years. The leg is the cut that shows the lighter side of that work.
