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Description
The Bruemar leg roast, is a boneless roast, with diamond scoring in the rind, coming from the hindquarter for the pig. The leg is moisture infused to increase flavour and tenderness, ready for the centre-piece of any meal occasion.
Cooking methods:
Be sure to pat the roast dry with paper towel, before adding salt and oil generously. Roast on a medium heat until the roast is almost cooked, and turn the heat up at the end to ensure the perfect crackling.
Cooking methods:
Be sure to pat the roast dry with paper towel, before adding salt and oil generously. Roast on a medium heat until the roast is almost cooked, and turn the heat up at the end to ensure the perfect crackling.
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Leg Roast Packed
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