Traditional Lincolnshire Stuffed Chine

Take a salt-cured neck of pork (chine) and make several deep, parallel cuts across the width.

Finely chop a massive quantity of fresh parsley and mix with a little spring onion.

Stuff the herb mixture deep into the slits, packing it very tightly.

Wrap the meat in a linen cloth and tie securely with string.

Simmer gently in water for 3 to 4 hours depending on weight.

Leave to cool completely in the cooking liquid.

Serve cold sliced; the vibrant green stripes in the pink meat are iconic.