The pork leg is a lean and tender section of the hog, which can be divided into three distinct muscle groups: the inside, outside, and tip. With very little connective tissue, the leg is an ideal cut for dry heat cooking methods.

Fresh roasts, steaks, and cutlets can all be derived from the pork leg. It is most commonly cured and smoked to create the well-known ham. Prosciutto is another delicious cured meat made from dry-curing and aging.

Fresh Pork Product:

• Kidneys are dark red and have a smooth surface
• Trimmed from excess fat
• It contains no bone and no rind