Any road up, buying the pork on the bone is generally cheaper and with a bit of skill and a sharp knife it isn't that difficult to take the bone out. Even if you make a real bad job of it (without cutting yourself) you will be proud of your inner butcher. Stringing it up requires slightly more patience.
|A hand of pork fresh from the local butcher.|
|Hand of pork boned and rolled and accompanied by voyeur cooking apples.|
|Some whole spices added. Half a dozen cloves, star anise and a piece of Cinnamon bark.|
|After three hours in the oven gas mark 7. 210 degrees C. Smells fab.|
Roast hand of pork. Gratin Dauphinois and home made Bramley apples sauce.