Horizon Farms
Free-Range Pork Ham / Boneless Leg (1kg)
Please refer to the second photo to have an image of how much fat may be on the product. The second photo shows the backside of the first photo. We thank you for your understanding.
The product you will receive will be from either El Paso Ranch, Nakano Farm, or Curly Flats Ranch. All belly slices are the same weight and of the same high quality. All pigs were pasture-raised in Hokkaido all year long, and Horizon Farms is proud to be able to offer this product after talking directly with the farms. Please note that it's not possible to choose the farm. Please refer to the bottom of this page for more information about the farms.
A 1kg (2.2lbs) portion of the hind leg of pork, also known as ham. The perfect economical cut for slow cooking. This cut does amazingly well in a pressure cooker. If you prefer your meat to have a characteristic bite to it - you can go for a slow-cooked oven roast. Compared to the shoulder roast the ham has less marbling and can therefore be tougher if not cooked slow.
100% real free-range and naturally raised pork from Hokkaido, Japan, probably the only place in Japan that has space for free-roaming animals. And when we say free range we mean the real deal free-range. Spring, summer, autumn and winter - 24 hours, all year free-roaming. The images below are actual photos of the farms.
Free-range pork, in this case, pastured pork tastes different because it is different! The pigs are able to exercise freely and build natural muscles without the aid of growth promoters. They get to wander and forage with the herd and interact and do not suffer the same stress as intensively farmed pigs. Give it a try and taste the difference! Raising pigs free-range on open pastures is an extremely cost-intensive operation that makes free-range pork more expensive compared to conventional pork products.
Contents
| Contents | 1 pack |
| Weight | 1kg (2.2lbs) |
| Serves | Serves 3-5, depending on the recipe |
Shipping & Handling
| Shipping | Shipping and delivery is frozen |
| Handling | Keep frozen below -18°C (0°F) |
| Defrosting Time | In the fridge: approx. 36h In ice-water: not recommended |
| Cooking Method | Slow cooking only |
| Expiration | Frozen: see packaging label (usually more than 3 months) Chilled: Please consume unopened pack within 2 days. |
Details
| Also known as | Pork boneless leg, pork ham, pork roast |
| Ingredients | Pork |
| Country of Origin | Hokkaido, Japan |
| Cut from | Pork ham |
| Packaging | Vacuum packed |
✔ Raised free-range all-year-round in the beautiful and clean nature of Hokkaido. They grow up healthy and happy, basking in the sun and running around freely.
✔ No growth hormones, no subtherapeutic use of antibiotics - ever!
✔ Fed a large variety of clean, carefully selected, high-quality feed.
✔ No gestation crates for sows. No teeth clipping or tail docking of piglets.
✔ No factory farming! Humanely raised and treated with respect. The pigs live a much longer and happier life than other general farms.
✔ 100% traceability from farm to fork.
| Region | Hokkaido, Japan |
| Breeding | All year 100% free-range pasture-raised |
| Farm / Ranch | El Paso Ranch (Tokachi, Hokkaido) Nakano Farm (Tokachi, Hokkaido) Curly Flats Ranch (Hidaka, Hokkaido) |
| Feeding | A large variety of grains, protein sources, and vegetables such as wheat, corn, soybeans, potatoes, acorns, grass roots, walnuts, bamboo grass, and yams. |
| Traceability | 100% fully traceable from farm to fork |
| Hormones | Never |
| Subtherapeutic Antibiotics Use | Never |
| Livestock By-Product Use in Feed | Never |
Pork Ham Roast Recipe Instructions
Defrost the roast in the fridge for at least 24h. Once completely defrosted, pat dry with a paper towel. We highly recommend using butcher's twine to retain the round shape of the roast. Butchers twine is available in most supermarkets and 100 yen shops in Japan.
Use olive oil and your favorite seasoning spice. Try out Horizon Farms' all-natural spice blend for roasts.
Prepare a fry-pan or skillet to very hot. All we want to do here is to sear all the sides very quickly. 20 seconds on each side should do it.
Place the seared roast on an oven tray.
Place in the center of a preheated oven (180 degrees Celsius/350 degrees Fahrenheit) for at least 60 minutes.
Make sure the core of the roast has reached at least 60 degrees Celsius (145 degrees Fahrenheit) before you take the roast out of the oven. Allow it to rest for an additional 5-10 minutes as it continues to cook on residual heat.
Use a sharp large knife to cut the roast into thin slices. Notice the crispy outside layer.
Rediscover the real taste of pork. Free-range pork from Hokkaido. Enjoy.