Food

All wrapped up. had to cut the fucker in half - 5 kilos of pig is a lot of meat. took the tonselm less is more approach so its stuffed with a handful each of thyme, sage and rosemary, half a jar of anchovies, shitloads of garlic, crushed black pepper and fennel seeds, lemon zest + juice, dash of red wine vinegar and a healthy twist of salt or 4. hopefully the next few days in the fridge will dry out the skin sufficiently before being ovened for 4 hours or so.

if i've forgotten owt, it's too fuckin late now.

#porchatta