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Tenderloin
Currently preparing my porchetta. Ended up trying a new butcher in Leyton called meatlove @Tenderloin if you want to try it? Can't comment on the flavor yet but the quality of all the meat looked good.
If I'm not cooking until Christmas Day should I cover it in the fridge tonight, and then salt the skin tomorrow and uncover Christmas Eve night? Or salt the skin now, cover tonight, and uncover tomorrow night.
Also a couple of methods recommend water at the bottom of the dish when cooking, anyone else do that?