Owing to the bone marrow inside, pork leg bone gives extra flavors to the soup. If you would like to make creamy white stock, boil the pork bone stalks over high-fire with lid closed, for at least 30 mins. Butchering time: Slaughtered, prepared and packed on the day of delivery.
Please consume within 1-2 days and store in temp between 0℃ to 4℃. There may be slight variation of +/-10% in product weight as it is prepared and cut by hand. 100% locally raised Iberico Porks from Ying Ming Farm are fed on natural feed made of corn and soybean meal. As it takes more than 9 months for Black Iberian pig to mature, they're also well-known for its flavourful meat. For food safety test result, click here
