Shoulder or Leg

[this41uk]

This may be a daft question but!!

The few books I have on sausage making say to use pork shoulder for making both fresh and dried sausages. at the moment I can buy leg of pork about �1 a KG cheaper than shoulder of pork.

Will meat from a different part of the animal have any bearing on the finished article.

[saucisson]

That's probably because traditionally the legs were reserved for hams, the fat content will be different though, so you might need to adjust accordingly.

Dave

[BBQer]

Is "leg of pork" front or back?

I use shoulder for BBQing. But sometimes the picnic (lower part of the front leg) is the only thing I can find and it is very similar. Maybe not quite as much fat. Of course that's BBQing, not sausage-making, so may be completely irrelevant information.

[this41uk]

Sorry so late with reply

It back leg.

PS anybody know of anywhere in West Yorks were I can get hold of some good quality rare breed pork.

Tim