|Chef Emily cooked one of our Market hams from Ferguson Farms! check it out... yum yum.|
|The skin, rind, is still in tact. If you're brave you can pluck the remaining hairs and make cracklins.|
|Free range pork has a beautiful dark pink flesh. Comparatively, CAFO pork is quite anemic looking.|
|Removing the skin. I scored it so I could remove it in sections. |
I have saved it so I can render the bits of fat that remain on the inside.
|Scoring the fat cap allows it to render while creating a nice crisp shell when the roast is finished.|
|My flavor rub: lemon zest, fresh crushed garlic, chopped fresh rosemary, sea salt and rendered bacon fat.|
|Cover tightly and refrigerate 12-24 hours.|