Leg of Pork.
Leg of Pork – boned and rolled
Code: 2001
Description
Tunnel boned and rolled leg of pork with the hock removed.



1

2
Remove the hock by cutting through the joint of the femur and tibia/fibula.

3
Hock.

4
Remove the remaining hip bone, femur and kneecap (Patella), by tunnel boning, taking care not to cut unnecessarily into muscles.
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5
Leg of pork – boneless

6
Roll the boneless leg and secure with string. Leg of Pork – boned and rolled.