I normally slice it thick and then reheat in a pan with a lil butter to crisp up, like rolled bacon w/stuffing. If you could get it really tightly rolled/held together, chill and have a meat slicer you could do it really thin, otherwise I think it's a bit of a faff.
Remove crackling.
I normally slice it thick and then reheat in a pan with a lil butter to crisp up, like rolled bacon w/stuffing. If you could get it really tightly rolled/held together, chill and have a meat slicer you could do it really thin, otherwise I think it's a bit of a faff.