For Sunday roast I like a piece of pork (oh err..) but I noticed that many of the joints now seem to have had the skin removed and then the fat removed and then the skin put back on all tied up with string.
To me a good piece of meat has to have a layer of fat to keep the meat moist plus I think it adds to the crackling.
Why is this being done? is there some consumer group demanding it? It must cost more to do all of the work to remove something which could have gone in a better or cheaper joint.
Just an observation that's been bugging me.
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Meaty observation new
