Heritage Pork Shoulder and Leg Joints

Heritage Kune Kune Leg & Shoulder Joints | approx 2.3–2.4kg | £23 each

The centrepiece joints from two two-year-old Kune Kune boars, raised on Gary's smallholding on the Roseland Peninsula and butchered by Jacob. Leg and shoulder from a heritage breed pig given twice the time a commercial animal gets — the difference is visible in the meat, which is darker, more marbled, and properly flavoured in a way that fast-reared pork never is. Shoulder is the most forgiving joint you can cook. Fat runs through it in a way that keeps everything moist on a long slow cook — you cannot overcook a shoulder if you keep the heat low. It wants 4–5 hours at 150°C, covered, with a splash of liquid. Take the lid off for the last 30 minutes. Pull it apart with two forks. At 2.3–2.4kg it will feed six to eight people and there will be leftovers worth having.

Leg is a leaner joint with more bone, and on a two-year-old Kune Kune it still carries good fat coverage and real depth of flavour. Same approach: low and slow, covered, 4–5 hours. Score the skin if present, season well, and give it time. The result is a proper roast — not the pale, tasteless thing a six-month commercial pig produces. Both joints are around 2.3–2.4kg and priced at £23 each.

Member price: £23 per joint. Going public at a higher price. Limited availability. Frozen. One-off batch.