so it has more connective tissue than pork loin. Because of this, pork shoulder will typically require a longer cooking time.

For instance, whether you read an article, watch a video, listen to a podcast or look at a product description, how long you spent on this service and the web pages you visit etc. This is very ...

Have the butcher French-trim the rib bones. Ask the butcher to score the skin in vertical stripes 1cm/½in apart. You can do this yourself with a very sharp knife. Preheat the oven to 180C/350F/Gas 4.

Lay the pieces of ham horizontally over the pork loin, this way it will roll up more easily as the roll will follow the long length of ... s string rather than cook’s twine, dampen it first.

This take-off on my popular bacon-wrapped pork tenderloin is beautiful with crisp burnished Prosciutto on the outside and ...