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. Happy as a pig in mud. Bathing in the nearby river during summer and playing around on the snowfields in winter - that's the happy life of the pigs on the family-owned El Paso Ranch in Hokkaido that are raised completely free-range in the Tokachi area. And when we say free range we mean the real deal free-range. Spring, summer, autumn, and winter - 24 hours, all year free-roaming on 30 hectares (75 acres) of land. Read more about the farm below.
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. 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. Give it a try and taste the difference!
Serves 3-5, depending on the recipe
Shipping & Handling
Shipping and delivery is frozen
Keep frozen below -18°C (0°F)
In the fridge: approx. 36h In ice-water: not recommended
Slow cooking only
Frozen: see packaging label (usually more than 3 months) Chilled: Please consume unopened pack within 2 days.
Also known as
Pork boneless leg, pork ham, pork roast
Country of Origin
Happy as a pig in mud. Bathing in the nearby river during summer and playing around on the snowfields in winter - that's the happy life of the pigs on the family-owned El Paso Ranch in Hokkaido that are raised completely free-range in the Tokachi area. And when we say free range we mean the real deal free-range. Spring, summer, autumn, and winter - 24 hours, all year free-roaming on 30 hectares (75 acres) of land. The pigs are a slow and naturally grown British Camborough breed. They are fed a large variety of feed mixes that contain all kinds of grains, corn, soybeans, and other vegetables and farm produce (pigs can’t survive only on grass, so there won't be grass-fed pork any time soon). Newborns stay in a shelter together with their mothers until they learn how to take care of themselves. No tail clipping of piglets, no gestation crates for sows. No factory farming. They receive all the respect, love, and care. See for yourself, all images and videos are real.
✔ No factory farming! Humanely raised and treated with respect. ✔ No growth hormones, no subtherapeutic use of antibiotics - ever! ✔ All-year free-range pasture-raised on 30 hectares (75 acres) of land. ✔ One farm, one family, one processor - traceability from farm to fork. ✔ No gestation crates for sows. No teeth clipping or tail docking of piglets. ✔ Fed a large variety of grains, nuts, and protein sources.
At A Glance
El Paso Rancho
Tokaichi, Hokkaido, Japan
All year 100% free-range pasture-raised
A large variety of grains and protein sources (wheat, whey, corn, soybeans, vegetables).
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.
Translated from Japanese: I saw a Youtube video of Chef Mikuni and tried to make something like pot-au-feu called "pote".
I knead salted koji and regular salt into the meat, left it for a few days and simmered the meat with vegetables to make a very fluffy and delicious soup.
The meat is low in fat, soft and safe for the body.
It’s just right. I like it very much. I will buy it again.
Translated from Japanese: It was very delicious meat.
It's a pity it’s sometimes sold out.
Translated from Japanese: It's beautiful meat. And soft. Since it’s a meat block, I half-thawed it, divided it into small pieces and refrozen it.
Translated from Japanese: It became a little hard because I put salt and pepper on it and I think it’ll be even more delicious if you make pork cutlet.
Meaty taste and aroma
Translated from Japanese: It’s a delicious lean meat with a solid quality. I made roast pork with salt, pepper and olive oil. I lightly baked the surface in a frying pan and then put it in a convection oven at low temperature. I sliced and served it with mustard and yuzu pepper.
Translated from Japanese: I'm very satisfied!
I baked it for Christmas! The skin was thin and crispy and it was the best. I sprinkled it with herb salt before baking, put garlic, salted lemon, pesticide-free citrus inside half of the chicken and baked it in a 27 cm Le Creuset with flavored vegetables arranged around the outside of the chicken. I put butter between the outer skin and the meat underneath to make the breast meat moister. There were other things to eat as well, so this size was enough for three people.
Translated from Japanese: It was very delicious.
It was delicious!
Translated from Japanese: I wanted to eat samgyetang with my family on New Year's Day and after searching for chicken on several websites, I thought that the meat of Horizon Farms, which I had purchased before, was the safest, so I bought it.
The meat was firm, filling and delicious.
The amount was larger than I had expected, so I cooked glutinous rice with the remaining amount and enjoyed the chicken until the end.
Translated from Japanese: This is my first time buying it and I wonder what was the chicken I had eaten so far? This was so juicy and rich in taste.
It's our annual roast chicken and my children were cheering that it was delicious many times.
I want to order it again ♪
Translated from Japanese: I ordered this to make roasted chicken for our Christmas treat. The price is high, but I was relieved because I wanted safe organic chicken. When roasted in the oven, the outside was crispy and the inside was juicy and delicious. I will order it again next year.
Translated from Japanese: Recently, I buy it with other meat every time. The bone broth made from these chicken bones is very delicious. Even though it's chicken bones, they have a fair amount of meat, so I'm looking forward to eating it. I used to make it in a slightly shallow pot, but I bought a pan for bone broth. I'm looking forward to it. Thank you for the wonderful product. I will order again.
Translated from Japanese: I'm reordering to make bone broth. It’s delicious without any odor.
I always order here. Safe, secure, easy to make and delicious
Translated from Japanese: Since I started buying here, making chicken bone broth has become really easy and delicious.
It's processed very neatly and it's organic, so I put it in a pot without any pretreatment and make bone broth with flavored vegetables. I'm very satisfied because it's always the same and delicious. I always buy in bulk.
There are more and more attractive products, so I think it's a great deal to get as much as you want until you apply for free shipping. From ordering to the arrival of the goods, everything is very smooth, very convenient and helpful.
Translated from Japanese: I always buy it.
I want you to continue to provide good quality products.
Translated from Japanese: I originally bought two packs for New Year. There are two chicken bones in one pack. I made chicken broth immediately. I made a very delicious broth and I got four small Ziploc broth soups. I have it every day with my dog! Of course, it’s chewy, too. Also, after finishing the soup, there was 350g of meat from the bones, so I gave it to my dog who loved it. I'll make it again ~ ♪
Translated from Japanese: I made oxtail bone broth with the most collagen.
The meat is so beautiful that you don't even need to remove the lye, so you can quickly squeeze it in hot water.
I just simmered it with vegetables and had a delicious bone broth.
It’s one of my favorite products that I have been ordering many times.
For oxtail soup
Translated from Japanese: I always make oxtail soup out of it and it’s delicious.
There is also a moderate amount of oil and you can make it delicious enough just by boiling it.
Translated from Japanese: I made tail soup for the first time! Even if you don’t wash the meat with water, the soup tastes delicious without any odor and with just a little bit of lye. If you simmer it for at least 3 hours, the meat will be tender and really delicious. I will order again.
Translated from Japanese: First, I made oxtail soup, after that I boiled the peeled meat that was in one half of the soup and made oxtail curry.
I cut off the excess fat, which was also easy to use afterwards. After thawing, a little blood came out, so once I boiled the meat, I got a gentle and delicious soup without any smell. My family loved it.
I will order again.
Translated from Japanese: Previously, I boiled it with water, carefully drained everything and spilled more hot water on it. After repeating this 1 to 3 times, I made bone broth with a pressure cooker. I watched a video of a cooking researcher and changed my mind. That person put the meat in boiling water and there was only a small amount of lye on the surface, so I think the taste when made into bone broth must be strong. It also saves water… Now, I make bone broth exclusively in this way and it’s delicious.
Translated from Japanese: Since it’s meat with bones, I stewed it steadily. I want to get collagen.
It was my mistake that the plastic came up after boiling it for a few hours. There was hard, transparent plastic shaped like a sock that seems to have been wrapped around the bones. I thawed the meat, washed it lightly and put it in a pot, but I didn't notice the plastic at all.
I have to be careful next time.
One word: It's the best
Translated from Japanese: I made simmered Beijing home-style lamb and radish for the first time in a long time for New Year!
My whole family loved it!
I just simmered it for about 40 minutes in a pressure cooker and another 20 minutes with radish. The meat is firm and has no odor.
Translated from Japanese: I made Chanasan Makh out of it and it was delicious. The meat had good quality.
Translated from Japanese: I purchased this for Christmas.
I slowly simmered it in tomato sauce at a low temperature in the oven.
There was no odor peculiar to lamb meat and it was very delicious. I’m glad I bought it.
Translated from Japanese: After trial and error on how to eat my favorite lamb shank deliciously, I ended up with a simple cooking method of boiled water. Half of the soup and meat is curry and the other half is kishimen, which is a specialty of Henan Province, China. The soup is incredibly delicious with just salt and white pepper. At first, I used to use a lot of garlic, green onions, and condiments, but Horizon Farms' lamb has an elegant flavor, so a minimum amount of seasoning is enough to make it delicious.