The hind leg, the largest single piece on the pig and the one the whole curing industry is built around. Fresh it is lean and mild; salted and air-dried for a year or more it becomes jamón, prosciutto or country ham, depending on which side of a border the cellar sits on.
Profile
Tenderness50
Marbling30
Umami66
Price44
Pairs with
Curing92
Roasting80
Braised in soy68
Recommended cooking
63°CRest 5 min
Fresh leg is lean enough to need brining if you are roasting it whole — an overnight salt solution changes the result entirely.
How to pick it
For roasting, pick a piece with the skin still on; for stir-frying, ask for the inside round, which is the tenderest section.
Signature dishes
Grading & naming
Fresh ham is not the same as cured ham; ask whether it is brine-injected before you compare prices.
Nutrition · Per 100 g raw edible portion
155kcalCalories
20.5gProtein
7.5gFat
2.8gSaturated fat
All cuts
Beef Primals
Chicken Portions
Bluefin Tuna Cuts
Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.