What a flavour overload. A dry rind will give you the best crackling, so score it up, pour some boiling water over it to open up the ridges and then pop this delicious cut into the fridge to muse for the evening. After a lovely repose it will be ready for all sorts of divine marriage proposals; apples, prunes, fennel, pears, sage and then a roasting pan. Sliced into it’s cutlets it will be a difficult dinner invite to turn down.
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