Leg of pork.
Leg of pork with the hock removed. The femur is removed by tunnel boning. The leg of pork does not include the chump.
Remove the hock by cutting through the joint of the femur and tibia/fibula.
Remove the remaining hip bone, femur and kneecap (Patella), by tunnel boning, taking care not to cut unnecessarily into muscles.
Femur and kneecap (Patella), removed from the leg.
Leg of pork – boneless.