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@dooks
I went on the Ginger Pig pork butchery course last night. It was awesome. I ate so much pork pie, followed by huge slabs of roast loin with perfect crackling, spiced sage and apple jelly and dauphinoise potatoes... followed by a mind blowing brioche and dark chocolate bread and butter pudding that, (uncharted territory this)18 hours and counting later, i'm still not hungry.
I also now have in my fridge 2.5kg of boned and rolled rib end of loin that I prepared myself and a rack of baby back ribs the size of my keyboard.
*pops