The pork leg has now been salting for over 2 weeks. I have used 660g of salt, that is to say 10% of original weight. Most of the salt has been absorbed or thrown away in the liquid that has been released. The skin is pale where it has been lying on its side, but has got a better colour on the edges which have been drying out.
I have coated the cut side with black pepper. I've not tried this before but I am hoping for an improvement in flavour and appearance. Touch wood, it has never been a problem but I expect the pepper will also deter any insects that might be tempted to nibble.
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