The Hand is taken from the lower section of the front shoulder. The knuckle is removed (the “spring”, but could be left on if required) and the joint is cut, scored and trimmed into a small bone in roasting joint. The hand is a good slow roasting joint. It is ideal for pulled Pork.
Shoulder on the bone (Hand of Pork)
Approx weight 2.75kg. Sold as a unit.
Out of stock