Roast pork with herb crust
The classic cut for roast pork ! Cut from the leg with the rind still attached, perfect for a crispy and juicy roast. By rearing and slaughtering our own meat, we ensure species-appropriate animal husbandry and outstanding meat quality.
The characteristics of the roast
The roast is cut from the leg of the pig. The leg has little connective tissue and is lean, making it ideal for cooking at low temperatures and remaining particularly tender.
Raising our herb pigs
Located in the idyllic Markgräflerland region, on the Engler family farm, our pig farm is the first pig hotel in southern Baden since 2019. Here, the pigs enjoy life on straw, with plenty of space to roam, and are kept in an animal welfare barn. The older barns are gradually being renovated to meet the highest animal welfare standards.
Every three weeks, we receive around 240 piglets, which are raised on our own grain and corn. This slower fattening method compared to industrial production allows us to produce high-quality meat.
Unlike conventional pig production, where frequent relocation is necessary and antibiotics are often used, our closed system allows us to raise pigs without antibiotics.
While conventional pork goes through six to seven stages before reaching the consumer, our meat only goes through two, allowing for fair pricing for both consumers and farmers. We require 100 pigs per week, 20 of which come from regional partner farms.
Preparation of crusted roast
Prepare roast pork on the grill – in 5 steps
- Prepare the indirect zone in the grill at about 130 °C.
- Cut into the rind and add salt; season the remaining meat to taste.
- Place in the indirect zone and bring to approx. 5°C below the desired core temperature.
- Heat the grill to 250–300°C, ideally with top heat.
- Place the roast back on the grill and watch the crust until it pops.
Preparing roast pork in the oven – in 5 steps
- Preheat oven to 130 °C.
- Cut into the rind and add salt; season the remaining meat to taste.
- Place the roast in the oven and cook until it reaches the desired core temperature by about 5°C.
- Preheat oven to 250–300°C, preferably with top heat.
- Return roast to the oven and watch crust until it pops.
Measuring the core temperature of the roast
To cook the meat to perfection, use a digital probe thermometer. Insert the probe into the center of the meat. Tip: Measure the insertion depth by placing the probe lengthwise on the piece of meat.
Roast pork core temperature
The optimal core temperature is a matter of taste. For pork roasts, we recommend an internal temperature of 66 °C .
Aus eigenem & Partner ViehbestandRoast pork
Roast pork
Lean leg roast with rind – juicy, aromatic & ideal for a golden brown crust
Regular price
29,99 €
Sale price
29,99 €
Regular price
Unit price
19,99 €
per
kg
Tax included.
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Roast pork with herb crust
The classic cut for roast pork ! Cut from the leg with the rind still attached, perfect for a crispy and juicy roast. By rearing and slaughtering our own meat, we ensure species-appropriate animal husbandry and outstanding meat quality.
The characteristics of the roast
The roast is cut from the leg of the pig. The leg has little connective tissue and is lean, making it ideal for cooking at low temperatures and remaining particularly tender.
Raising our herb pigs
Located in the idyllic Markgräflerland region, on the Engler family farm, our pig farm is the first pig hotel in southern Baden since 2019. Here, the pigs enjoy life on straw, with plenty of space to roam, and are kept in an animal welfare barn. The older barns are gradually being renovated to meet the highest animal welfare standards.
Every three weeks, we receive around 240 piglets, which are raised on our own grain and corn. This slower fattening method compared to industrial production allows us to produce high-quality meat.
Unlike conventional pig production, where frequent relocation is necessary and antibiotics are often used, our closed system allows us to raise pigs without antibiotics.
While conventional pork goes through six to seven stages before reaching the consumer, our meat only goes through two, allowing for fair pricing for both consumers and farmers. We require 100 pigs per week, 20 of which come from regional partner farms.
Preparation of crusted roast
Prepare roast pork on the grill – in 5 steps
- Prepare the indirect zone in the grill at about 130 °C.
- Cut into the rind and add salt; season the remaining meat to taste.
- Place in the indirect zone and bring to approx. 5°C below the desired core temperature.
- Heat the grill to 250–300°C, ideally with top heat.
- Place the roast back on the grill and watch the crust until it pops.
Preparing roast pork in the oven – in 5 steps
- Preheat oven to 130 °C.
- Cut into the rind and add salt; season the remaining meat to taste.
- Place the roast in the oven and cook until it reaches the desired core temperature by about 5°C.
- Preheat oven to 250–300°C, preferably with top heat.
- Return roast to the oven and watch crust until it pops.
Measuring the core temperature of the roast
To cook the meat to perfection, use a digital probe thermometer. Insert the probe into the center of the meat. Tip: Measure the insertion depth by placing the probe lengthwise on the piece of meat.
Roast pork core temperature
The optimal core temperature is a matter of taste. For pork roasts, we recommend an internal temperature of 66 °C .
