Pin the doneness and method you just left against the pick on this cut’s sheet. Last-versus-now stays on this device — teaching temperatures, not a diagnosis.
Not medical advice, a food-safety certificate or a guarantee. Use the published sheet temps and your own thermometer.
Last cook—
This cook—
Cook sequence from this cut sheet
Follow published Leg — teaching, not a thermometer app.
Name the cut — Confirm Leg on the sheet.
Pick doneness — Target Medium rare ~57°C.
Pair first method — Lead with Curing.
Keep safety note — Fresh leg is lean enough to need brining if you are roasting it whole — an overnight salt solution changes the result entirely.
Last-vs-now is a pin — Cook-pair is a bookmark, not a certificate.
Leg: Medium rare (57°C) via Curing.
Editorial butchery teaching only. Not HACCP or medical advice.
Substitute cut and safety stop
After the cook sequence for Leg, a second sheet pass: published swap cut plus the safety line already on this page.
Name the printed substitute — If Leg is missing at the counter, the sheet points to related cut Hock & trotter — same atlas, not inventing a new primal.
Check shared method fit — Prefer a published method that still fits the substitute; lead method on this sheet is Curing.
Hard stop on safety — Fresh leg is lean enough to need brining if you are roasting it whole — an overnight salt solution changes the result entirely.
Keep cook-pair as a pin — Saving a cook-pair bookmarks this sheet; it is not a food-safety certificate.
Leg → swap toward Hock & trotter; stop on the printed safety line before plating.
Editorial butchery teaching only. Not HACCP or medical advice.
Cook, swap, or skip
Kitchen teaching. Not a food-safety certificate.
Doneness and method on this cut
What temperature does this page recommend for this cut?
The cut sheet already prints 63°C (Rest 5 min) for Leg. That is the published recommendation on this page, not a live thermometer reading.
Which cooking method fits this cut?
This sheet lists Curing · Roasting · Braised in soy with fitness scores. Pair one of those methods with a doneness from the published scale (Blue 46 C through Well done 77 C). The cook-pair block pins last versus now — teaching, not a diagnosis.
Can I serve this cut pink?
Follow the sheet note already on this page: Fresh leg is lean enough to need brining if you are roasting it whole — an overnight salt solution changes the result entirely. Connective-tissue cuts ask for time; tender steaks ask for a rest after the published temp. The safety note at the bottom still applies.
Is the doneness scale a food-safety certificate?
No. The pair tool and the recommended temp are teaching numbers from this atlas. Use the printed sheet and your own thermometer. This page is not a medical or hygiene certificate.
Renee Comet (Photographer) · Public domain
The hind leg, the largest single piece on the pig and the one the whole curing industry is built around. Fresh it is lean and mild; salted and air-dried for a year or more it becomes jamón, prosciutto or country ham, depending on which side of a border the cellar sits on.
Profile
Tenderness50
Marbling30
Umami66
Price44
Pairs with
Curing92
Roasting80
Braised in soy68
Recommended cooking
63°CRest 5 min
Fresh leg is lean enough to need brining if you are roasting it whole — an overnight salt solution changes the result entirely.
How to pick it
For roasting, pick a piece with the skin still on; for stir-frying, ask for the inside round, which is the tenderest section.
