Slow Roasted Pork Scotch Rubbed with Herbs

This recipe is inspired by the Chapolard family from Gascony in France’s south west. In 2012, I spent a month working on growing my charcuterie craft with the Chapolards at their farm. We would sit down to eat lunch together every day and this scotch was a simple dish that was put on to cook in the early hours of  Monday morning before we went to the abattoir to collect the pigs. When we returned home for lunch this delicious pork neck was waiting for us.

 Mick Nunn, Salt Kitchen Charcuterie