The thick part of the pork leg is sold as thigh or hips and shank. The piece can be cut from either the ham or the shoulder. The thigh consists largely of bone that is surrounded by connective tissue-rich* meat and rind*. In Germany it is a national dish and is known as ‘Eisbein’. In the Netherlands, the upper leg usually goes in pea soup. The rind present then also serves as a natural binding agent, making the soup firmer.

About 2 pieces per kilo.

Pork ham (thigh) 1 kg