How-To Guides

How to Cook Boneless Pork Leg Joint

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What Is Boneless Pork Leg Joint?

How to cook boneless pork leg joint: Pork leg is the uncured back leg of a pig, prized for its versatility and rich flavour. It’s the same cut we dry-cure to create our distinctive ham with its dark pink colour and complex depth of flavour.

For those wondering how to cook a boneless pork leg joint, slow-roasting is the perfect method to achieve a succulent Sunday feast. Swaledale’s pork leg joints stand out for their healthy covering of fat – a key difference from commercial pork – and their exceptional crackling. While leaner than pork shoulder, precise cooking results in a seductive combination of firm, juicy meat, crispy golden crackling, and silky fat. This superior result comes from our heritage Middle White and Tamworth pigs, which boast a higher fat content than commercial breeds, naturally basting the joint as it roasts.

How Long Does It Take to Cook a Boneless Pork Leg Joint?

For the best results when cooking a boneless pork leg joint, we recommend using a reliable meat thermometer. Roast the pork until it reaches an internal temperature of 62°C for juicy, tender meat. Start with high heat for the first 25-30 minutes to achieve perfect golden crackling, then reduce the temperature for a gentle, even roast.

As a general guideline, allow 25-30 minutes per 500g of pork leg, plus an additional 20 minutes. For smaller joints, these times may vary, so a good meat thermometer is essential to ensure precise cooking and perfectly cooked pork every time.

How to Cook a Boneless Pork Leg Joint for Perfect Results

  1. Prepare the Joint: Remove your boneless pork leg joint from the fridge, take it out of the vacuum packaging, and pat it dry with a paper towel to remove any moisture. Allow the joint to come to room temperature before cooking.
  2. Preheat and Season: Preheat your oven to 220ºC/Fan 200ºC/Gas 7. Ensure the rind is completely dry and generously sprinkle it with salt to achieve the ultimate crispy crackling. Rub the exposed flesh at each end with olive oil, then season with coarse sea salt and black pepper. The oil helps the seasoning adhere and encourages caramelisation during roasting.
  3. Prepare the Roasting Tin: Place the pork leg in a roasting tin slightly larger than the joint. For even cooking, create a trivet to keep the joint raised above direct contact with the tray. Consider using pork bones (which will enhance a delicious gravy), peeled and quartered onions, sprigs of rosemary, thyme, and sage, as well as halved apples or quartered quinces. As an added bonus, these ingredients will caramelise during cooking, beautifully complementing the rich, meaty flavours of the pork.
  4. Initial High Heat Roast: Place the pork leg in the preheated oven and roast at 220ºC for 30 minutes to start developing golden, crispy crackling.
  5. Lower the Temperature: Reduce the oven temperature to 150ºC/Fan 160ºC/Gas 4 for the remaining cooking time. This is also a good time to add some liquid to prevent the vegetables from scorching and to begin creating a wonderfully rich gravy. Cider works beautifully, as does chicken stock recipe or pork stock, although water will suffice if necessary. For an even drop in heat, leave the oven door open for a couple of minutes before closing it again.
  6. Calculate Cooking Time: Roast the pork for 25 minutes per 500g, plus an additional 20 minutes. To check if the pork is cooked, insert a skewer into the thickest part of the joint; the juices should run clear with no trace of pink. For accuracy, use a meat thermometer to confirm an internal temperature of 62°C at the centre of the joint.
  7. Rest the Pork: Remove the joint from the oven, cover it loosely with tin foil, and allow it to rest for at least half the cooking time. This helps retain the juices, ensuring tender, succulent meat.
  8. Carve and Serve: For the best results, carve the pork against the grain into even slices. Serve with your choice of accompaniments for a truly satisfying meal.

Low-Temperature Roasting Method for Boneless Pork Leg Joint

This method ensures uniform cooking and a juicier, more tender result compared to traditional roasting. For perfect accuracy, the use of a meat thermometer is essential.
  1. Prepare the Pork: Take your boneless pork leg joint out of the refrigerator. Remove it from the vacuum packaging and pat it dry with a paper towel to remove any moisture. Allow the joint to come to room temperature before cooking.
  3. Season Generously: Season the pork rind generously with sea salt, scrunching it between your fingertips to help it penetrate the score marks.
  4. Create a Trivet: Raise the pork joint from the roasting tray to encourage even cooking and add flavour. Consider using pork bones, peeled and quartered onions, sprigs of rosemary, thyme, sage, and halved apples or quartered quinces. Once the trivet is prepared, place the pork joint on top.
  5. An Initial Blast of High Heat: Preheat your oven to its maximum temperature. Place the pork joint in the top of the oven for a short, sharp blast to start the crackling, ensuring minimal heat penetrates the joint itself. Roast for about 10 minutes for an 800g joint or 15 minutes for a larger joint.
  6. Slow Roast: Remove the pork and lower the oven temperature to 85°C. Leave the oven door open for a few minutes to allow the temperature to drop. At this very low temperature (for gas ovens, the pilot light may suffice), roasting will take at least 3 hours depending on the size of the joint. Use a meat thermometer to monitor the internal temperature, aiming for 62°C for perfectly cooked, juicy pork.
  7. Judging the Crackling: Once the pork has reached the desired internal temperature, assess the crackling. If the initial high-heat blast combined with the roasting time has created perfect crackling, the cooking is complete. Rest the joint loosely covered with foil for 20–30 minutes.
  8. Crisp the Crackling, if Necessary: If the crackling needs further crisping, don’t worry – it will be very dry from the roasting and can easily be perfected. Increase the oven temperature to its hottest setting, typically around 230°C. Once the oven is ready, return the pork and check after 10 minutes. For larger joints, an additional 5 minutes may be required.
  9. Rest the Joint: Remove the pork from the oven and loosely cover it with foil. Allow it to rest for 20–30 minutes to lock in the juices and ensure tender meat. The resting period is shorter with this method, as the meat has been cooked at a lower temperature. It has not been subjected to the intense shock of high heat and contraction, meaning a relatively brief resting time yields an exceptionally tender and moist result.
  10. Carve and Serve: Carve the joint against the grain for the best texture. Serve alongside your favourite sides and enjoy perfectly cooked pork with crispy crackling.

Top Tips for Cooking Boneless Pork Leg Joint

  • Dry the Rind Thoroughly: Ensure the rind is completely dry before roasting to achieve the best crackling. If it’s slightly damp, use a hair dryer to remove any remaining moisture.
  • Keep the String On: Leave the string in place unless you plan to stuff the joint. The string helps maintain the shape and prevents the meat from falling apart during cooking.
  • Enhance the Flavour: Place sliced onions and a glass of cider under the joint while roasting. As long as the joint remains uncovered, this won’t impair the crackling but will add delicious flavour to the juices.
  • Season with Fennel Salt: For a Tuscan-inspired twist, coarsely bash fennel seeds and mix them with salt for the initial seasoning. This adds a unique, aromatic flavour to your roast.
  • Avoid Covering the Joint: Do not cover pork cracking joints during cooking unless pot roasting, as this will result in soggy crackling.
  • No Need to Baste: The healthy fat content of Swaledale’s pork naturally bastes the joint, keeping the meat moist and succulent without the need for additional basting.

Enhance Your Boneless Pork Leg Joint

  • Make Use of the Fat: Midway through roasting, spoon off 3–4 tablespoons of fat to create incredible roast potatoes. Toss well-blanched potatoes in the fat, season generously with sea salt and black pepper, and roast to golden perfection.
  • Classic Apple Sauce with a Twist: Apple sauce is a timeless pairing with pork, cutting through the richness of the meat. Use a cooking variety like Bramley apples, which collapse into a puree. Adjust the tartness or sweetness with a squeeze of lemon juice or a pinch of sugar. For a flavourful twist, stir in ½ teaspoon of English mustard, adding more to taste for a tangy apple-mustard sauce that complements the pork beautifully.
  • Roasted Fruits and Aromatics: Enhance the roasting experience by placing halved apples, quartered onions, and quartered quinces around the joint. Season well and add a bashed star anise for a hint of spice and depth of flavour.
  • Sage and Onion Crumbs: For a simple, delicious side dish, create sage and onion crumbs. Sauté sliced onions and smoked lardons (or bacon) in butter until softened. Add sliced sage, a strip of lemon zest, and day-old breadcrumbs. Stir until the breadcrumbs absorb the fat and develop a mix of golden edges and soft texture. These crumbs bring the classic stuffing flavours without the need for a full stuffing.
  • Pot Roasting Alternative: If crackling isn’t essential, consider pot roasting for tender, flavourful results. Layer sliced fennel, apples, and onions in a pot, and add cider with a splash of pork or chicken stock. Place the pork on top and baste regularly while cooking gently. Avoid boiling to prevent the meat from toughening. Serve with creamy mashed potatoes, buttered Savoy cabbage, and a dollop of grain mustard for a comforting and satisfying meal.
  • George Ryle’s Roasted Pork Leg Recipe with Quince, Braised Red Cabbage & Creamed Sprouts: This recipe elevates pork leg into a festive centrepiece, pairing it with seasonal quince, braised red cabbage, and creamed sprouts. With a well-balanced combination of flavours and textures, it makes a fine alternative to turkey for the Christmas table or a luxurious dish for winter gatherings.

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Jorge hails from the Black Mountains where he grew up surrounded by hardy, native livestock. His passion for cookery was sparked by his upbringing, but developed and intensified alongside his respect for British breeds, and zeal for nose-to-tail eating.

In 2009 trained chef Jorge launched Swaledale in Haworth, and took his native-breed led whole-carcass butchery philosophy to high profile restaurateurs. Jorge is a passionate procurer and hanger of meat, and is keen to showcase the sublime taste and texture that comes from ageing, higher fat content, and an older carcass. Jorge proudly invests in native-breeds, as maintaining their market demand is crucial to their very survival.

Jorge studied Creative Writing at Leeds University, and is a former Welsh athletics champion. He lives with his wife, ceramicist Amy Thomas, and their three children – Fynn, Bea, and Matilda – on a remote grouse moor in West Yorkshire.

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  • It is with great sadness that we share the news of the passing of James Hall. James farmed high on the hills of Wharfedale, where he kept a flock of Swaledale &Cheviot sheep and rare breed cattle; Red Ruby Devons and Belted Galloways — on the kind of exposed, demanding ground those animals were bred for. The mutton that came from his farm was some of the finest we have worked with, the product of a man who understood his land, his breeds, and what it takes to do this properly. He was one of our longest-standing farmers, and ours was the kind of direct relationship that makes this work meaningful. We will miss him. Our thoughts are with his family.
  • A lot of our farmers are a long way from anywhere. Up in the hills, an hour or more from the nearest major town, and not especially bothered about it. That distance tends to produce a particular kind of farmer, less inclined to chase accreditations or certifications, less interested in being told how to do what they already know how to do. What they have instead is a deep knowledge of their land, and a quiet conviction that the old ways are usually the right ones. That conviction doesn’t always mean chasing volume. Lower inputs, lower turnover, but the margins tend to hold, just the same as if he were pushing harder for more. Better for the soil too, and the livestock. The food that comes out of these farms tastes like it should. Food these farmers would put on their own tables, feed their own families. The same product our chefs have built menus around, and that you cook at home. So this is a small hat tip to farmers like Ed Staveley, who farm the hard ways, just as the hills demand.
  • Sausages appear in great food cultures all over the world. We never tire of discovering them, and we always want to represent them properly. Which is why we love to make them in partnership with chefs, cooks, or true specialists in that cuisine, or passionate enthusiasts who know it from the inside. This is Kwa Ko — a Cambodian beef sausage made in collaboration with @barang_london , the project of @tomgeoffrey. Since launching his residency at The Globe in Borough Market, Tom has been bringing the fresh, vibrant flavours of Cambodia to London’s restaurant scene. It didn’t take long before the conversation turned to sausages. Cambodian sausage traditions are strong. What we’ve made together is genuinely distinctive: beef chuck and brisket with galangal, lemongrass, garlic, makrut lime leaves, white Kampot pepper and steamed jasmine rice. The rice is the detail that makes it, it gives the sausage a characteristic light sourness, another layer of complexity that sets it apart from anything we’ve made before. Available now, in limited numbers, so be quick!
  • We are firmly of the belief that our pork is as good as it has ever been, the breeding, the rearing, the dry ageing and of course the butchery. All of it functioning in harmony to provide us with some high-grade pork. Loin chops seem to be having their moment in the sun, currently a firm favourite amongst our restaurant community, and rightly so. A classic; the leaner eye meat enveloped by a lovely cover of fat, cut thick and cooked well, they are so, so good. A little less well known, but no less delicious, and a cracking option for sharing, our shoulder chops are a slightly different beast. We split our shoulders in half and age the so-called Boston butt, when ready, the shoulder chops are cut from this section. The eye meat is made up of the collar or neck fillet and has excellent natural marbling. You then get a little of the blade and the muscles that surround it, this is darker, more richly flavoured meat. You still get the cover of fat, which, once rendered, tastes incredible. All in all, a fantastic sharing chop and a slight point of difference from the loin chops. Both supremely delicious!
  • The process of developing a dish with chefs is a rewarding one, made all the more so when we have the chance to eat the end product. As was the case here upon a recent (ish) visit to @rambutan_ldn Conversations around the best steak to use for this dish began months ago and we were able to offer our expert advice as Sofia and her team fine-tuned the balance of flavours, spices and textures. A few different cuts were trialled, and, in the end, it was our rump steaks which triumphed! Their flavour and fat able to be carried by that rich and deep curry sauce, with brighter notes and acidity being offered up by the parsley temper and little pearls of onion. It is truly a triumph. A marriage of Yorkshire beef and traditional Sri Lankan flavours and we couldn’t be prouder to see it on the menu and being enjoyed by their lucky guests!
  • What salt should you use when cooking steaks and chops? Does it matter? Well, we have, in the past, taken some heat in the comments from people saying that we are using the wrong salt on our steaks. “You should be using fine salt!”, “flaky salt on steaks!! NO WAY!”, “It just falls off!”, to give you a few examples. So, to put the debate to bed we undertook an extremely controlled, scientific experiment to determine which salt is the best salt to use on your steaks. In a field, with a piece of goose skirt, a barbecue and two varieties of sea salt (that’s one important detail, to use sea salt, not table salt) and a desire to eat well seasoned steak. Poor us! Watch the video to find our conclusions, which will also feature in an academic journal soon – a seminal piece of scientific research. #sodiyum #flakysalt4life
  • A recent visit to see Ed Stavely’s pigs on the Swinton Estate, where a landscape not traditionally associated with pig keeping is slowly being reshaped through careful management and a willingness to do things a little differently. The pigs are largely native breeds, often crossed with Duroc to help them fare better through the long Yorkshire winters and the exposed conditions up on the estate. Hardy, slow-growing animals that seem to suit both the land and the philosophy behind the system. They are part of a wider effort to restore ground that had, in places, drifted too far from balance. Their rooting clears rougher areas, disturbs the soil naturally and creates opportunities for new herbal lays, healthier pasture and eventually species-rich hay meadows to return. There are certainly easier places to rear pigs, but it is difficult not to admire the determination to make this sort of farming work in a landscape like this, where the focus stretches beyond production alone and towards the long-term health of the land itself.
  • Take a little inspiration from our very own grill master @grylos when it comes to cooking your big, bone in steaks. This method takes time, skill and plenty of patience but the result is a deep, dark char, beautiful blushing pink flesh and melting buttery fat. We can safely say, after this day we spent in the field, that it is well worth the effort. Close to steak perfection. Plus, he knocked up a charred spring vegetable green sauce, which was an ideal foil for that most delicious of steaks – clever boy. The idea is to spend time building a char and crust with many short visits to the hottest part of the grill, interspersed with time away from the grill, somewhere warm, slowly coming up to temperature. Placing it directly on the coals at the end is a bit of a gimmick, however, it did yield excellent results, so maybe give it a go (only if you have good quality charcoal though!)! Steak perfection!!
It is with great sadness that we share the news of the passing of James Hall. James farmed high on the hills of Wharfedale, where he kept a flock of Swaledale &Cheviot sheep and rare breed cattle; Red Ruby Devons and Belted Galloways — on the kind of exposed, demanding ground those animals were bred for. The mutton that came from his farm was some of the finest we have worked with, the product of a man who understood his land, his breeds, and what it takes to do this properly. He was one of our longest-standing farmers, and ours was the kind of direct relationship that makes this work meaningful. We will miss him. Our thoughts are with his family.
@swaledalebutchers
@swaledalebutchers
•
Follow
It is with great sadness that we share the news of the passing of James Hall. James farmed high on the hills of Wharfedale, where he kept a flock of Swaledale &Cheviot sheep and rare breed cattle; Red Ruby Devons and Belted Galloways — on the kind of exposed, demanding ground those animals were bred for. The mutton that came from his farm was some of the finest we have worked with, the product of a man who understood his land, his breeds, and what it takes to do this properly. He was one of our longest-standing farmers, and ours was the kind of direct relationship that makes this work meaningful. We will miss him. Our thoughts are with his family.
3 days ago
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@swaledalebutchers
@swaledalebutchers
•
Follow
A lot of our farmers are a long way from anywhere. Up in the hills, an hour or more from the nearest major town, and not especially bothered about it. That distance tends to produce a particular kind of farmer, less inclined to chase accreditations or certifications, less interested in being told how to do what they already know how to do. What they have instead is a deep knowledge of their land, and a quiet conviction that the old ways are usually the right ones. That conviction doesn’t always mean chasing volume. Lower inputs, lower turnover, but the margins tend to hold, just the same as if he were pushing harder for more. Better for the soil too, and the livestock. The food that comes out of these farms tastes like it should. Food these farmers would put on their own tables, feed their own families. The same product our chefs have built menus around, and that you cook at home. So this is a small hat tip to farmers like Ed Staveley, who farm the hard ways, just as the hills demand.
1 week ago
112
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2/8
Sausages appear in great food cultures all over the world. We never tire of discovering them, and we always want to represent them properly. Which is why we love to make them in partnership with chefs, cooks, or true specialists in that cuisine, or passionate enthusiasts who know it from the inside. This is Kwa Ko — a Cambodian beef sausage made in collaboration with @barang_london , the project of @tomgeoffrey. Since launching his residency at The Globe in Borough Market, Tom has been bringing the fresh, vibrant flavours of Cambodia to London’s restaurant scene. It didn’t take long before the conversation turned to sausages. Cambodian sausage traditions are strong. What we’ve made together is genuinely distinctive: beef chuck and brisket with galangal, lemongrass, garlic, makrut lime leaves, white Kampot pepper and steamed jasmine rice. The rice is the detail that makes it, it gives the sausage a characteristic light sourness, another layer of complexity that sets it apart from anything we’ve made before. Available now, in limited numbers, so be quick!
Sausages appear in great food cultures all over the world. We never tire of discovering them, and we always want to represent them properly. Which is why we love to make them in partnership with chefs, cooks, or true specialists in that cuisine, or passionate enthusiasts who know it from the inside. This is Kwa Ko — a Cambodian beef sausage made in collaboration with @barang_london , the project of @tomgeoffrey. Since launching his residency at The Globe in Borough Market, Tom has been bringing the fresh, vibrant flavours of Cambodia to London’s restaurant scene. It didn’t take long before the conversation turned to sausages. Cambodian sausage traditions are strong. What we’ve made together is genuinely distinctive: beef chuck and brisket with galangal, lemongrass, garlic, makrut lime leaves, white Kampot pepper and steamed jasmine rice. The rice is the detail that makes it, it gives the sausage a characteristic light sourness, another layer of complexity that sets it apart from anything we’ve made before. Available now, in limited numbers, so be quick!
Sausages appear in great food cultures all over the world. We never tire of discovering them, and we always want to represent them properly. Which is why we love to make them in partnership with chefs, cooks, or true specialists in that cuisine, or passionate enthusiasts who know it from the inside. This is Kwa Ko — a Cambodian beef sausage made in collaboration with @barang_london , the project of @tomgeoffrey. Since launching his residency at The Globe in Borough Market, Tom has been bringing the fresh, vibrant flavours of Cambodia to London’s restaurant scene. It didn’t take long before the conversation turned to sausages. Cambodian sausage traditions are strong. What we’ve made together is genuinely distinctive: beef chuck and brisket with galangal, lemongrass, garlic, makrut lime leaves, white Kampot pepper and steamed jasmine rice. The rice is the detail that makes it, it gives the sausage a characteristic light sourness, another layer of complexity that sets it apart from anything we’ve made before. Available now, in limited numbers, so be quick!
Sausages appear in great food cultures all over the world. We never tire of discovering them, and we always want to represent them properly. Which is why we love to make them in partnership with chefs, cooks, or true specialists in that cuisine, or passionate enthusiasts who know it from the inside. This is Kwa Ko — a Cambodian beef sausage made in collaboration with @barang_london , the project of @tomgeoffrey. Since launching his residency at The Globe in Borough Market, Tom has been bringing the fresh, vibrant flavours of Cambodia to London’s restaurant scene. It didn’t take long before the conversation turned to sausages. Cambodian sausage traditions are strong. What we’ve made together is genuinely distinctive: beef chuck and brisket with galangal, lemongrass, garlic, makrut lime leaves, white Kampot pepper and steamed jasmine rice. The rice is the detail that makes it, it gives the sausage a characteristic light sourness, another layer of complexity that sets it apart from anything we’ve made before. Available now, in limited numbers, so be quick!
Sausages appear in great food cultures all over the world. We never tire of discovering them, and we always want to represent them properly. Which is why we love to make them in partnership with chefs, cooks, or true specialists in that cuisine, or passionate enthusiasts who know it from the inside. This is Kwa Ko — a Cambodian beef sausage made in collaboration with @barang_london , the project of @tomgeoffrey. Since launching his residency at The Globe in Borough Market, Tom has been bringing the fresh, vibrant flavours of Cambodia to London’s restaurant scene. It didn’t take long before the conversation turned to sausages. Cambodian sausage traditions are strong. What we’ve made together is genuinely distinctive: beef chuck and brisket with galangal, lemongrass, garlic, makrut lime leaves, white Kampot pepper and steamed jasmine rice. The rice is the detail that makes it, it gives the sausage a characteristic light sourness, another layer of complexity that sets it apart from anything we’ve made before. Available now, in limited numbers, so be quick!
Sausages appear in great food cultures all over the world. We never tire of discovering them, and we always want to represent them properly. Which is why we love to make them in partnership with chefs, cooks, or true specialists in that cuisine, or passionate enthusiasts who know it from the inside. This is Kwa Ko — a Cambodian beef sausage made in collaboration with @barang_london , the project of @tomgeoffrey. Since launching his residency at The Globe in Borough Market, Tom has been bringing the fresh, vibrant flavours of Cambodia to London’s restaurant scene. It didn’t take long before the conversation turned to sausages. Cambodian sausage traditions are strong. What we’ve made together is genuinely distinctive: beef chuck and brisket with galangal, lemongrass, garlic, makrut lime leaves, white Kampot pepper and steamed jasmine rice. The rice is the detail that makes it, it gives the sausage a characteristic light sourness, another layer of complexity that sets it apart from anything we’ve made before. Available now, in limited numbers, so be quick!
@swaledalebutchers
@swaledalebutchers
•
Follow
Sausages appear in great food cultures all over the world. We never tire of discovering them, and we always want to represent them properly. Which is why we love to make them in partnership with chefs, cooks, or true specialists in that cuisine, or passionate enthusiasts who know it from the inside. This is Kwa Ko — a Cambodian beef sausage made in collaboration with @barang_london , the project of @tomgeoffrey. Since launching his residency at The Globe in Borough Market, Tom has been bringing the fresh, vibrant flavours of Cambodia to London’s restaurant scene. It didn’t take long before the conversation turned to sausages. Cambodian sausage traditions are strong. What we’ve made together is genuinely distinctive: beef chuck and brisket with galangal, lemongrass, garlic, makrut lime leaves, white Kampot pepper and steamed jasmine rice. The rice is the detail that makes it, it gives the sausage a characteristic light sourness, another layer of complexity that sets it apart from anything we’ve made before. Available now, in limited numbers, so be quick!
2 weeks ago
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@swaledalebutchers
@swaledalebutchers
•
Follow
We are firmly of the belief that our pork is as good as it has ever been, the breeding, the rearing, the dry ageing and of course the butchery. All of it functioning in harmony to provide us with some high-grade pork. Loin chops seem to be having their moment in the sun, currently a firm favourite amongst our restaurant community, and rightly so. A classic; the leaner eye meat enveloped by a lovely cover of fat, cut thick and cooked well, they are so, so good. A little less well known, but no less delicious, and a cracking option for sharing, our shoulder chops are a slightly different beast. We split our shoulders in half and age the so-called Boston butt, when ready, the shoulder chops are cut from this section. The eye meat is made up of the collar or neck fillet and has excellent natural marbling. You then get a little of the blade and the muscles that surround it, this is darker, more richly flavoured meat. You still get the cover of fat, which, once rendered, tastes incredible. All in all, a fantastic sharing chop and a slight point of difference from the loin chops. Both supremely delicious!
3 weeks ago
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@swaledalebutchers
@swaledalebutchers
•
Follow
The process of developing a dish with chefs is a rewarding one, made all the more so when we have the chance to eat the end product. As was the case here upon a recent (ish) visit to @rambutan_ldn Conversations around the best steak to use for this dish began months ago and we were able to offer our expert advice as Sofia and her team fine-tuned the balance of flavours, spices and textures. A few different cuts were trialled, and, in the end, it was our rump steaks which triumphed! Their flavour and fat able to be carried by that rich and deep curry sauce, with brighter notes and acidity being offered up by the parsley temper and little pearls of onion. It is truly a triumph. A marriage of Yorkshire beef and traditional Sri Lankan flavours and we couldn’t be prouder to see it on the menu and being enjoyed by their lucky guests!
4 weeks ago
765
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@swaledalebutchers
@swaledalebutchers
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Follow
What salt should you use when cooking steaks and chops? Does it matter? Well, we have, in the past, taken some heat in the comments from people saying that we are using the wrong salt on our steaks. “You should be using fine salt!”, “flaky salt on steaks!! NO WAY!”, “It just falls off!”, to give you a few examples. So, to put the debate to bed we undertook an extremely controlled, scientific experiment to determine which salt is the best salt to use on your steaks. In a field, with a piece of goose skirt, a barbecue and two varieties of sea salt (that’s one important detail, to use sea salt, not table salt) and a desire to eat well seasoned steak. Poor us! Watch the video to find our conclusions, which will also feature in an academic journal soon – a seminal piece of scientific research. #sodiyum #flakysalt4life
1 month ago
13215
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A recent visit to see Ed Stavely’s pigs on the Swinton Estate, where a landscape not traditionally associated with pig keeping is slowly being reshaped through careful management and a willingness to do things a little differently. The pigs are largely native breeds, often crossed with Duroc to help them fare better through the long Yorkshire winters and the exposed conditions up on the estate. Hardy, slow-growing animals that seem to suit both the land and the philosophy behind the system. They are part of a wider effort to restore ground that had, in places, drifted too far from balance. Their rooting clears rougher areas, disturbs the soil naturally and creates opportunities for new herbal lays, healthier pasture and eventually species-rich hay meadows to return. There are certainly easier places to rear pigs, but it is difficult not to admire the determination to make this sort of farming work in a landscape like this, where the focus stretches beyond production alone and towards the long-term health of the land itself.
A recent visit to see Ed Stavely’s pigs on the Swinton Estate, where a landscape not traditionally associated with pig keeping is slowly being reshaped through careful management and a willingness to do things a little differently. The pigs are largely native breeds, often crossed with Duroc to help them fare better through the long Yorkshire winters and the exposed conditions up on the estate. Hardy, slow-growing animals that seem to suit both the land and the philosophy behind the system. They are part of a wider effort to restore ground that had, in places, drifted too far from balance. Their rooting clears rougher areas, disturbs the soil naturally and creates opportunities for new herbal lays, healthier pasture and eventually species-rich hay meadows to return. There are certainly easier places to rear pigs, but it is difficult not to admire the determination to make this sort of farming work in a landscape like this, where the focus stretches beyond production alone and towards the long-term health of the land itself.
A recent visit to see Ed Stavely’s pigs on the Swinton Estate, where a landscape not traditionally associated with pig keeping is slowly being reshaped through careful management and a willingness to do things a little differently. The pigs are largely native breeds, often crossed with Duroc to help them fare better through the long Yorkshire winters and the exposed conditions up on the estate. Hardy, slow-growing animals that seem to suit both the land and the philosophy behind the system. They are part of a wider effort to restore ground that had, in places, drifted too far from balance. Their rooting clears rougher areas, disturbs the soil naturally and creates opportunities for new herbal lays, healthier pasture and eventually species-rich hay meadows to return. There are certainly easier places to rear pigs, but it is difficult not to admire the determination to make this sort of farming work in a landscape like this, where the focus stretches beyond production alone and towards the long-term health of the land itself.
A recent visit to see Ed Stavely’s pigs on the Swinton Estate, where a landscape not traditionally associated with pig keeping is slowly being reshaped through careful management and a willingness to do things a little differently. The pigs are largely native breeds, often crossed with Duroc to help them fare better through the long Yorkshire winters and the exposed conditions up on the estate. Hardy, slow-growing animals that seem to suit both the land and the philosophy behind the system. They are part of a wider effort to restore ground that had, in places, drifted too far from balance. Their rooting clears rougher areas, disturbs the soil naturally and creates opportunities for new herbal lays, healthier pasture and eventually species-rich hay meadows to return. There are certainly easier places to rear pigs, but it is difficult not to admire the determination to make this sort of farming work in a landscape like this, where the focus stretches beyond production alone and towards the long-term health of the land itself.
@swaledalebutchers
@swaledalebutchers
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A recent visit to see Ed Stavely’s pigs on the Swinton Estate, where a landscape not traditionally associated with pig keeping is slowly being reshaped through careful management and a willingness to do things a little differently. The pigs are largely native breeds, often crossed with Duroc to help them fare better through the long Yorkshire winters and the exposed conditions up on the estate. Hardy, slow-growing animals that seem to suit both the land and the philosophy behind the system. They are part of a wider effort to restore ground that had, in places, drifted too far from balance. Their rooting clears rougher areas, disturbs the soil naturally and creates opportunities for new herbal lays, healthier pasture and eventually species-rich hay meadows to return. There are certainly easier places to rear pigs, but it is difficult not to admire the determination to make this sort of farming work in a landscape like this, where the focus stretches beyond production alone and towards the long-term health of the land itself.
1 month ago
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Take a little inspiration from our very own grill master @grylos when it comes to cooking your big, bone in steaks. This method takes time, skill and plenty of patience but the result is a deep, dark char, beautiful blushing pink flesh and melting buttery fat. We can safely say, after this day we spent in the field, that it is well worth the effort. Close to steak perfection. Plus, he knocked up a charred spring vegetable green sauce, which was an ideal foil for that most delicious of steaks – clever boy. The idea is to spend time building a char and crust with many short visits to the hottest part of the grill, interspersed with time away from the grill, somewhere warm, slowly coming up to temperature. Placing it directly on the coals at the end is a bit of a gimmick, however, it did yield excellent results, so maybe give it a go (only if you have good quality charcoal though!)! Steak perfection!!
2 months ago
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