Marque Pork Suckling Pig Leg Roast 3kg
Pre-order now for Easter! Available for delivery or pick up from Tuesday 31st March until Thursday 2nd April.
Delicate, tender and beautifully sweet, this is a show-stopping centrepiece. Presented with the leg intact and skin on, this has both visual impact and exquisite flavour.
Inspiration: For the ultimate crackle, dry the skin uncovered in the fridge overnight. Bring to room temperature, score the rind and season generously with sea salt. Roast in a hot oven to blister the skin, then reduce your oven and cook until the thickest part of the leg has an internal temperature of 68-72°C.
Provenance: Marque Pork sets the benchmark for premium Australian pork. These modern hybrid pigs (Duroc, Landrace, and Large White) are raised on farms across Gippsland, Victoria, and South Australia.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Marque Pork Suckling Pig Leg Roast 3kg
Marque Pork Suckling Pig Leg Roast 3kg
Pre-order now for Easter! Available for delivery or pick up from Tuesday 31st March until Thursday 2nd April.
Delicate, tender and beautifully sweet, this is a show-stopping centrepiece. Presented with the leg intact and skin on, this has both visual impact and exquisite flavour.
Inspiration: For the ultimate crackle, dry the skin uncovered in the fridge overnight. Bring to room temperature, score the rind and season generously with sea salt. Roast in a hot oven to blister the skin, then reduce your oven and cook until the thickest part of the leg has an internal temperature of 68-72°C.
Provenance: Marque Pork sets the benchmark for premium Australian pork. These modern hybrid pigs (Duroc, Landrace, and Large White) are raised on farms across Gippsland, Victoria, and South Australia.
Original: $60.45
-65%$60.45
$21.16Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Pre-order now for Easter! Available for delivery or pick up from Tuesday 31st March until Thursday 2nd April.
Delicate, tender and beautifully sweet, this is a show-stopping centrepiece. Presented with the leg intact and skin on, this has both visual impact and exquisite flavour.
Inspiration: For the ultimate crackle, dry the skin uncovered in the fridge overnight. Bring to room temperature, score the rind and season generously with sea salt. Roast in a hot oven to blister the skin, then reduce your oven and cook until the thickest part of the leg has an internal temperature of 68-72°C.
Provenance: Marque Pork sets the benchmark for premium Australian pork. These modern hybrid pigs (Duroc, Landrace, and Large White) are raised on farms across Gippsland, Victoria, and South Australia.
