Step into a world of culinary delight with our free-range pork leg—a testament to ethical sourcing and exceptional flavor. Sourced from contented pigs raised in open spaces, our free-range pork leg exemplifies our unwavering commitment to sustainable farming practices. Explore the extraordinary realm of free-range pork leg and savor a unique, nutrient-rich cut that beautifully blends mouthwatering taste with environmental responsibility.
Recipe: Slow-Roasted Pork Leg
- 5-6 pounds pork leg, bone-in
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme leaves
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 cup chicken or vegetable broth
- 1 onion, thinly sliced
- 2 carrots, diced
- 2 celery stalks, diced
Preparing Pork Leg:
- Preheat your oven to 325°F (163°C).
- In a small bowl, combine minced garlic, chopped rosemary, thyme leaves, olive oil, salt, and black pepper to create a flavorful herb paste.
- Rub the herb paste all over the free-range pork leg, ensuring an even coating.
Cooking Pork Leg:
- Place the sliced onion, diced carrots, and diced celery in the bottom of a roasting pan.
- Set the seasoned pork leg on top of the vegetables.
- Pour the chicken or vegetable broth into the pan.
- Cover the roasting pan securely with aluminum foil.
- Roast the pork leg in the preheated oven for approximately 3.5-4.5 hours, or until it reaches an internal temperature of 145°F (63°C) and is tender.
- Remove the foil and allow the pork leg to rest for about 15-20 minutes before carving.
- Carve the slow-roasted pork leg into slices or chunks.
- Serve hot with the roasted vegetables and pan juices, accompanied by your favorite sides such as roasted potatoes and buttered green beans, for a truly memorable meal.