Pork Meat Supplier

Wholesale / Bulk Sales Only

Minimum order quantity for each product is 1 box (20 – 25kg).

Minimum order weight for delivery is 500kg. Delivery in Gauteng only.

Pork Leg

The pork leg is a very lean portion of the hog. It can be separated into three muscle groups: the inside, outside, and tip. The leg is tender and mostly free from connective tissue, making it ideal for dry heat cooking.

Fresh roasts and steaks are processed from the leg as well as cutlets. Most commonly, the pork leg is cured and smoked to produce ham. It can also be dry cured and aged to produce prosciutto.

Fresh Pork Product
Pork leg with pelvic bone removed, femur in.
Cut round, with rind.
Trimmed of excess fat.

Additional information

Weight 25 kg

Pork Cuts
Frozen meat should be kept at <-18°C.

Shelf Life
Production date plus six days if fresh (0-5°C). Production date plus one year if frozen (<-18°C).

Packing Requirements
Product is packed in 20-25kg boxes.

Storage Requirements
Fresh meat should be kept at 0-5°C.