If you can afford it, choose rare-breed or at least outdoor-reared pork which will have ... joint it can be bought on the bone or boned, rolled and tied. The leg is a fairly lean cut, so if ...

For the pork shoulder and leg, remove the shoulder and leg from the fridge, wash off the myrtle and salt mix and confit in duck fat for 3 hours at 85°C/185°F. When cooked, remove the bones from ...