Meat
Leg
Pork leg is the whole hind quarter—source of fresh roast leg, cured ham, and countless regional specialties from jamón to city ham. Fresh leg is leaner than shoulder; it rewards brine and careful roasting. Bone-in holds moisture better for large feasts. For fresh roast, score skin, dry thoroughly, and roast to a safe juicy finish. For ham, follow tested cure and smoke schedules. Carve thin across the grain. Leftovers become sandwiches, fried rice, and soups. A full leg feeds a crowd; half legs suit smaller tables.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.8 g
- Saturated Fat 5.24 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.76 g
- Polyunsaturated Fat 1.03 g
- Cholesterol 71.7 mg
- Sodium 59.9 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.5 g
- Water 62.5 g
- Energy 194 kcal
- Water 62.5 g
- Protein 22.5 g
- Fat 11.8 g
- Saturated Fat 5.24 g
- Monounsaturated Fat 4.76 g
- Polyunsaturated Fat 1.03 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 38.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.75 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 5.77 mg
- Vitamin B5 — Pantothenic Acid 0.62 mg
- Vitamin B6 0.41 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 8.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.3 mg
- Vitamin K 1.5 µg
- Minerals 311 mg
- Major Minerals 310 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 71.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.75 · vitamin-b2-riboflavin: 0.21 · vitamin-b3-niacin: 5.77 · vitamin-b5-pantothenic-acid: 0.62 · vitamin-b6: 0.41 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 8.1 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1.5 ·
Minerals
Leg of Pork: composition reflects this culinary part relative to the whole ingredient.
History
European curing traditions turned pork legs into the great hams of Spain, Italy, and Germany.
British and American Sunday tables roasted fresh legs with crackling and gravy.
Export trade in cured legs shaped global perceptions of premium pork.