We completely bone out our pork legs before being tied and cut to size. A much leaner cut for roasting which yields a very tender meat and fantastic crackling.

Prized for it tenderness the pork neck end or commonly known as a Boston butt is one of our favourites here at Larder. With fantastic layers of fat which melt away during cooking leaving amazingly flavoured and tender meat all topped off with a great layer of crispy crackling.