Pork Leg Joint With Apricot Stuffing From The Blue Pig Company


  • Cooked in a roasting tin for 3 hours in a hot aga.
  • Cooked in a little water and own juices.
  • Rubbed olive oil and salt onto skin to make the crackling.
  • Served with roast potatoes (locally grown), butternut squash mash, home-grown carrots & leeks, runner beans and gravy made from the juices.


  • Meat was lean and tender.
  • Succulent.
  • Juicy but not fatty.
  • Moist.
  • Meat was easy to carve.
  • When carved the meat was a light brown colour.
  • Lightly seasoned and flavoured with the apricot stuffing.
  • Crackling was crispy and not too fatty.
  • Gravy was tasty because of juices from the meat.
  • Produced 8 servings.


  • “Value for money.” Sara @ Farming Friends.

“Top quality pork both succulent and flavoursome. It left a pleasant taste in my mouth!” Lisa – a friend of Farming Friends.