Pork · Leg (ham)
Pork Rump
A boneless roast from the rear of the hog near the hip. Lean, economical, and good roasted or braised.
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| Animal | Pork |
|---|---|
| Section | Leg (ham) |
| Bone | Boneless |
| Tenderness | Medium |
| Also called | pork rump roast |
Best ways to cook it
- Roast
- Braise
- Slow cook
About this cut
What it is and how to use it
The rump is the muscle at the back end of the loin, where the back leg begins. It is lean, boneless, and a little firmer than the loin. As a roast, it is economical and mild in flavor. It is best roasted with a rub or braised until tender. It can also be cut into cubes for stews or kabobs.
Cook’s tipRoast to 145°F and rest three minutes, or braise longer for tender, shreddable meat.
Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
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Find us
Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
Deer season: evening drop-off 6–9 PM. See all hours