Pork cuts for roasting

Leg of pork is the most popular roasting joint, but because of its size it mostly has to be sold in two or else boned and rolled without the knuckle. This cut promises the most lean meat but not, I think, such a sweet flavour as others.
Loin of pork is also a prime roasting joint, equivalent in the anatomy of the animal to the sirloin and ribs of beef. This is best bought on the bone, but the butcher must chine it for you—that is,
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Pork

The pig kas long played an honourable part in the British diet, Every part of him can be consumed, even his skin translates into crisp, crunchy crackling nad his fat is rendered down into pure lard. Before the Envlosure Acts and the industrial revolution, almost every cottage kept its pig whish was consumed by the family in the seasons when there was an R in the month (this was before the days of refrigeration). Winter seaked the fate of the cottage pig;
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