Meat
Top
Top leg (topside-like muscle of the pork leg) is lean, broad, and good for roasting whole, slicing into steaks, or drying into jerky-style products. It lacks heavy marbling; moisture management matters. Some butchers call related muscles inside/outside round equivalents. Roast to just done with a fat baste or bacon wrap; slice thin across the grain. For steaks, pound lightly and sauce generously. Curing and smoking produce deli-style roast pork. Avoid treating it like fatty shoulder.
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Characteristics
Preparations
Traits
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 12.5 g
- Saturated Fat 4.92 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.72 g
- Polyunsaturated Fat 1.03 g
- Cholesterol 71.2 mg
- Sodium 61.9 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.6 g
- Water 59.9 g
- Energy 209 kcal
- Water 59.9 g
- Protein 21.6 g
- Fat 12.5 g
- Saturated Fat 4.92 g
- Monounsaturated Fat 4.72 g
- Polyunsaturated Fat 1.03 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 38.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.74 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 5.73 mg
- Vitamin B5 — Pantothenic Acid 0.62 mg
- Vitamin B6 0.41 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 8 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 377 mg
- Major Minerals 376 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 71.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.74 · vitamin-b2-riboflavin: 0.21 · vitamin-b3-niacin: 5.73 · vitamin-b5-pantothenic-acid: 0.62 · vitamin-b6: 0.41 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 8 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1.5 ·
Minerals
Top of Pork: composition reflects this culinary part relative to the whole ingredient.
History
Central European butchers isolated top leg for schnitzel and roast portions.
Deli roast-pork lines favoured top-leg muscles for even slicing after cooking.
Jerky and dried-pork makers used lean top leg for clean drying behaviour.