When I went to the butcher's today, he showed me a large very thick slice ( would say three inches max)
of pork shoulder, skin and fat on, with a rather small piece of marrow bone in the middle(ish)
. Somehow, from what I infer from everything you have all said, this may not be right, but as I've never done this before I have no idea. Could you describe what the piece of pork should look like so's I can tell the butcher?
If any of you have a picture - I don't want to inconvenience you though - could you let me see it?
Many and grateful thanks to you all for your help
di reston
Enough is never as good as a feast Oscar Wilde