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Home / Private Collections / Cookit / History Cookbook / Norman/Medieval / Food & Drink / Preparation and Cooking / Pig Roast / Carving the meat
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Carving the meat

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The outer meat would cook first and be removed and the pig would carry on roasting until the lower meat was ready.

Added:
27th Dec 2008 by Diane Earl

Subjects:
History

Key Stages:
Key Stage 2, Key Stage 3, Key Stage 4, Key Stage 4+

Keywords:
carving meat pork roast

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