On Wednesday 18 Sep 2002 12:20 am, BG Greer, PhD wrote:
> Do you mean the gut, Deri?
Bit further south Bobby!! ;-)
(Whenever we roast a pork joint we rub salt in the fatty skin layer
and when cooked it becomes brown crackling).
> >I thought it was "long pig" - not sure I'd eat the "crackling"
> >though!!! ;-)