For 4 people
Step 1 of 4
20 g salt5 g black pepper
The day before, score the rind in a fine crosshatch, stopping short of the meat. Rub 20 g salt and pepper over the entire joint, working the seasoning into the cuts. Cover and refrigerate overnight.
Step 1 of 4
The day before, score the rind in a fine crosshatch, stopping short of the meat. Rub 20 g salt and pepper over the entire joint, working the seasoning into the cuts. Cover and refrigerate overnight.