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I like the roasts the best.
Bard: "inject" garlic and thin slivers of salt pork. [into deep slits done with a thin bladed knife or barding needle].
Lard: Pepper the outside and drape with really thin sheets of salt pork.
Start at a really high temp for about 15 minutes [to sear] and then lower temp and roast to medium rare.
Now here is the good part:
Make your gravy out of the dripin's and cracklin's and melt in a small jar of Red Currant Jelly.
Roasted new potatoes with olive oil sage and rosemary.
Brussel sprouts blanched and roasted with olive oil and thin sliced almonds.
MJ
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