Italian pro butcher didn't salt or score the skin before tying up and vacuum packing in a load of juice so had to do delicate scoring between the twine and some heavy salting. I'm supposed to be cooking it tonight so not sure if it's going to dry out in time.
Italian pro butcher didn't salt or score the skin before tying up and vacuum packing in a load of juice so had to do delicate scoring between the twine and some heavy salting. I'm supposed to be cooking it tonight so not sure if it's going to dry out in time.
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