Shooting Times & Country

The good life

The return of my pigs from the butcher has finally given me a bit more variety in my cooking. The legs, neatly cut into 1kg joints, have been roasted to great acclaim, also slow cooked for more than seven hours in cider and ‘pulled’. I have managed to convince some neighbours, who have their own smoker, to smoke some of the joints to turn them into hams. Perhaps the smoky flavour is slightly overpowering but,

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