Whole Beef bolar blade
Cut the bag open and place the pork carvery onto a chopping board.
Remove the string using scissors and pat down the skin of the carvery to ensure it is dry as possible.
With a sharp knife, lightly score the skin and season with olive oil, and salt.
Place the carvery onto a baking rack (cake cooling rack – this helps with airflow) and on to a baking tray.
Place in the oven, cooking for approximately 40-50 minutes or until golden, crispy and heated through.
Check occasionally for even crackling.