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!
| Contents | 1 pack |
| Weight | 1kg (2.2lbs) |
| Serves | Serves 3-5, depending on the recipe |
| 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. |
| Also known as | Pork boneless leg, pork ham, pork roast |
| Ingredients | Pork |
| Country of Origin | Hokkaido, Japan |
| Cut from | Pork ham |
| Packaging | Vacuum packed |
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.
| Pork Breed | Camborough Pork |
| Farm/Ranch | El Paso Rancho |
| Region | Tokaichi, Hokkaido, Japan |
| Breeding | All year 100% free-range pasture-raised |
| Feeding | A large variety of grains and protein sources (wheat, whey, corn, soybeans, vegetables). |
| Raised by | Hirabayashi family and staff |
| Farming Experience | Since 2005 |
| Traceability | 100% fully traceable from farm to fork |
| Hormones | Never |
| Subtherapeutic Antibiotics Use | Never |
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.
