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disappointing pork joint
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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.
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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.
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.
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