A smaller joint taken from the corner of the Yorkshire cured pork leg. Same traditional cure, same flavour, just a more rustic cut that cooks well and suits smaller gatherings or an easy midweek boil and roast. It turns tender and makes good cold slices the next day.
Comes in at around 1.6kg. Weight is approximate (℮).
How to cook:
Soak overnight if you like it less salty. Bring to a gentle boil, skim the pot, and simmer until tender. Finish in the oven if you want a bit of colour. Rest before carving.
