cooking Allow 30 minute/500g plus 30 minutes in a moderate oven. Great with seasonal greens, roast potatoes, sage & onion. Of all the cuts of pork, leg is the one that will benefit most from brining (soaking in salt water before cooking). An overnight dip in weak brine will seal in the succulent juices. storage Refrigerate immediately upon delivery. Freeze on last day of use by date.