disappointing pork joint

[cecil39]

I got a nice looking piece of pork from the supermarket, but thought the rind could have been cut in thinner strips to make better crackling, so I took off the net that enclosed it so I could make some more cuts, and the whole thing fell apart, it was not a joint at all but six smaller bits that had been moulded together, we ended up with a cassarole instead of a roast, how disappointing, is it legal to fool us like this? I shall make sure I go to a proper butcher in future, lesson learned.

[tel b]

Yes, Cecil, the answer is to use a proper butcher if you can.

However, it's not unusual to roll smaller bit of meat into a roasting joint - for instance a rolled spare rib joint (one of my favourites) will contain some trimmings. The secret is to get a properly string-tied joint (which a butcher will always supply) rather than this awful elastic netting that supermarkets use because their "butchers" are usually - but not always - cheap imitations.

Other benefits of a butcher are he will score the crackling to your requirements and re-tie if required and his meat will always be properly hung, therefore tenderer and more flavoursome.

No, I'm not a butcher but some of my ancestors were.

[cecil39]

thanks for your answers, and for the tip from carogirl re letting pork dry in the fridge, I have never heard that before and will give it a try.