I had forgotten I'd bought the cut before and wasn't impressed then . Visually it looked fine ,less than half an inch of fat rind ,but as soon as I unpacked it I was dismayed to find that hidden was a huge lump of fat rind to the base .As I was making slow cooker sweet and sour pork I had to remove the fat . Approximately one third of the joint was unusable .With a roast pork joint leg or loin then rind is necessary as people enjoy it crispy but this is not suitable for roasting generally so totally unacceptable .Quite apart from that when cooked the pork had the strangest texture ,like wool .You could have been chewing sawdust .Waste of time Sometimes cheap is cheap and nasty .Appalling .The only virtues were freshness and I didn't pay a lot .

If u don't want the fat, buy a different dry cut like the horrible stringey white meat. The fat is the best bit. Brill to make crackling. Research cookery programs.

The absorbent pad is wrapped into the joint with the string. Unfortunately, I forgot about this, and didn't notice that it had gone with the meat into the roasting dish. It melted, rendering the meat toxic and unedible.

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