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Do the same with the fore legs, using a set of showers. Pat dry with kitchen towels, and proceed to cure the pig with the salt and pepper. Put the pig into a large 15 x 20 in ziplock bag and marinade for 24 hours. Apply a layer with a kitchen towel, and let it dry for 20 minutes. Now return to the oven, turning up the heat to deg for 30 more minutes. Set the marinade aside in a bowl. Proceed to then truss the pig as shown in the photos - 8 nails secured with kitchen twine to secure the stomach cavity.

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Ellis. Age: 30.
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Take out the pig, and introduce the roasting vegetables into the tray before placing the pig on top again.

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Put the pig into a large 15 x 20 in ziplock bag and marinade for 24 hours. Apply a layer with a kitchen towel, and let it dry for 20 minutes. Set the marinade aside in a bowl. Next, make the marinade and rub it all over the pig, stuffing some of the marinade in the cavity. Simmer away until soft, then add 1 tbsp of mustard and ml of sour cream, before blitzing it with a blender.

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