Pre-orders Now Open for Late November & December Delivery
We are pleased to announce pre-orders are now open for our Organic Pork Leg Roast, with delivery scheduled in late November and December. This premium roast is perfect for festive meals, family feasts, or any occasion where you want a show-stopping centrepiece.
Certified Organic, Sustainably Raised
Our Organic Pork Leg Roast comes from pigs raised under full organic standards, free from synthetic chemicals, antibiotics, and hormones. The animals are fed certified organic grains and allowed access to pasture, ensuring better animal welfare and richer flavour. The product is certified by recognized Australian organic certifiers (such as ACO). Because the leg is a large, lean cut, it develops excellent texture and depth of flavour when roasted slowly.
Product Characteristics & Health Benefits
This roast offers a succulent texture with a delightful crackling when the skin is crisped. Lean yet flavourful, pork leg is a good source of high-quality protein, essential B-vitamins (especially thiamin, niacin, B₁₂), phosphorus, selenium and zinc. According to Australian pork nutrition sources, lean pork cuts like leg contribute valuable micronutrients to support energy metabolism, muscle repair and bone health.
In 100 g of lean pork leg (meat only), a typical nutritional profile is ~136 kcal, 5.41 g fat, 0 g carbohydrates and 20.48 g protein.
Storage Instructions & Handling
On delivery, refrigerate between 0–4 °C and use within 3–5 days. For longer storage, wrap tightly and freeze at –18 °C; best quality is retained for up to 6–9 months. Thaw in the refrigerator before cooking. Do not refreeze once thawed.
Cooking & Serving Suggestions
Preheat your oven to 140–160 °C (fan forced). Score the skin, rub with coarse sea salt, cracked pepper and optional herbs (rosemary, thyme, garlic). Roast slowly for several hours (approx. 1.5–2 h per kg) until internal temperature reaches ~65–70 °C in the thickest part (away from the bone). For crisp crackling, finish at higher heat (220 °C for 10–15 minutes). Let the roast rest covered for 15–20 minutes before slicing.
Serve with roast vegetables, steamed greens, apple cider gravy, mustard sauce or chutneys. Use leftover meat in tacos, sandwiches, fried rice or soups for versatility.
