Back to the cuts
Leg
Description
The pork leg is separated from the carcass approximately 2 cm from the projecting part of the rump bone. The rear foot is cut in the centre of the "ball" (tarsal bone). The skin remains intact. The tail or parts of the tail are removed. No other part of the leg is trimmed. A selection of weights is possible.
Verified canadian pork
Others videos
International
Japan
China
Korea