If joint has been vacuum packed, prepare several hours before cooking
Preparation: Rinse meat under cold water and dry thoroughly with kitchen roll.
DO NOT USE OIL
Rub salt in to the Crackling
Pre-Heat the oven to 190°C - Gas mark 5.
Place the pork in a roasting tin with a small amount of water in the bottom.
DO NOT COVER
Cook at 190°C for 20 minutes then reduce to 175°C - Gas mark 4
and cook for a further 35 minutes per pound of weight.
To check that the meat is cooked thoroughly press a skewer through the top in to the centre of the joint, remove the skewer and check that the juices run clear.
Once fully cooked remove from the oven and allow to stand for about 20 minutes before carving.
Or 34 620 581 126
Tel. 34 650 267 650