Pork Leg (Pata)

From the hind leg of the pig, extending from the hip down to the hock.

Characteristics:

• A large, lean cut with some sections having moderate fat cover.

• Sold whole, bone-in, or boneless, and can be further divided (e.g., upper leg for roasts, lower leg/hock for braising).

• When cured or smoked, the pork leg becomes ham.

Brands: ICC, 4 River Foods
Origin: USA
Packing: 5-6kg/pc | 18-25kg/cs
Best For: Braised, Roasted, Crispy Pata