Pork Leg
Pork leg is a leaner cut than belly or collar, good for roasting whole or slicing for a stew. It has less fat running through it, so it dries out faster under high heat and does better with a marinade or a slow braise. Sliced thin, it also works in a stir-fry where quick cooking matters more than fat content. Roast it low and slow if you want the meat tender rather than tough.
Listings
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We are lining up new suppliers, so the listings are down while that happens. The guides are all still here, and they will tell you which cut to ask for and what to check on the pack, wherever you end up shopping in the meantime.
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