CURED LEG OF MIDDLE WHITE PORK
- Ingredients1 Leg of Middle White pig, tunnel boned 2kg rock salt 650gms white granulated sugar 150 gms mixed ground, dried spices – coriander seed, cinnamon, dried ginger, dill, nutmeg, cloves (see comment above)Mix the ground spices thoroughly with the salt and sugar. Lay the leg of pork on a large piece of clingfilm and pack the spicy salt mixture into the hole left by the bone. If there is any spare, sprinkle it on the outside of the meat. Wrap the clingfilm round the meat so that it is fully encased and holds any spare salt mixture close to the meat. Leave in a cool, airy place for three weeks.After ten days to two weeks, remove all the salt from the bone ‘tunnel’ and the outside and wash both with cold water to ensure there is no salty mixture left. Dry the meat very thoroughly, put it in the muslin ‘sleeve’ supplied and knot both ends firmly (so that no flies can get in). Keep the leg, preferably hanging up (secured with string tied round the knot in the muslin) in a cool, dry place where it cannot be reached by flies – a cellar is idea. It will be cured to perfection after about 8 months but will keep for many months longer if necessary.