Iberian-Duroc Boneless Leg Joint | Britain’s First Iberian Pigs, Created by Three Michelin-Starred Chef Brett Graham

The pork a Three Michelin-starred chef wanted to create

Every memorable meal begins with exceptional ingredients.

For Brett Graham, chef-patron of London’s celebrated three Michelin-starred The Ledbury, that meant looking beyond the kitchen itself. Admiring the remarkable flavour and marbling of Iberian pork in Spain, he set out to establish Britain’s first Iberian breeding programme, working in partnership with Shropshire farmer Harry Heath to produce pork of extraordinary quality here in Britain.

Today, the pigs spend much of their lives grazing herbal leys while enjoying a carefully developed soy-free diet based on beans, peas and home-grown rapeseed meal. Naturally rich in omega-3 oils, the rapeseed reflects the thinking behind the traditional acorn-based diet of Spain’s celebrated Iberian pigs, while allowing the animals to flourish within a sustainable British farming system. The result is superb intramuscular marbling, natural sweetness and outstanding depth of flavour that has already earned the admiration of many of Britain’s leading chefs.

A roast worthy of the finest tables

Expertly prepared by Rachel at Alternative Meats, the boneless leg joint is carefully cut, rolled and hand-strung to provide an effortless roasting joint with outstanding eating quality. The generous marbling keeps the meat beautifully succulent throughout cooking, while the skin crisps to produce magnificent crackling.

Whether served simply with seasonal vegetables or as the centrepiece of an elegant Sunday lunch, this is pork that rewards careful cooking with remarkable tenderness, richness and character.

Why we chose it

At CountryClubuk we seek out producers whose passion for provenance is reflected in every stage of production.

Brett Graham’s Iberian-Duroc pork embodies exactly that philosophy. From Britain’s first Iberian breeding programme and regenerative farming methods to meticulous butchery and remarkable eating quality, every stage reflects an uncompromising pursuit of excellence.

Following our own tasting, the CountryClubuk Panel was unanimous in recommending this exceptional roasting joint.

Details

• Approximately 1.8kg

• Supplied fresh

• Britain’s first British-bred Iberian pigs

• Created by Three Michelin-starred chef Brett Graham in partnership with Shropshire farmer Harry Heath

• Expertly cut, rolled and hand-strung

• Grazed on herbal leys

• Carefully balanced soy-free diet of beans, peas and home-grown rapeseed meal

• Superb marbling and magnificent crackling

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