Over here we can by sheets of pork rind with lots of fat on for scratchings so if the loin has no rind on this is what I do.
Score the rind and lay on cut string to tie.
Season the fat.
Place the meat on the fat and add sage and onion sausage meat stuffing then roll and tie.
Crank the oven up to max then cook on a trivet in your tin for 30 mins, turn down to low and leave for six to eight hours, serve with apple sauce, yorkshire puds, roast pots, onion gravy and cabbage.
The crackling should be as crisp as chips.