
angie wrote:Perhaps try one of the Tienmu butchers? They more likely to able to help with western style cuts.
I was wondering where to get a typical leg of ham that we roast at Christmas as well.
Snowflake wrote:Hi, I am going to have roast pork with crackling for Xmas. The recipe calls for pork loin with the skin intact. But the butcher tells me that it is impossible to have pork loin with the skin. Please advise.
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