80 grammes of curing salts plus 40 grams cooking salt and 20 grams sugar.
Mix them and rub into the pork.
Put into a plastic box so that the pork will not lie in the water that will come of it
Put into the fridge.
Do not cover.
After 7 days wash really well to get rid of the salts
Wrap in a tea towel and then keep in the fridge for up to 6 weeks for it to mature.
It really does work and is fab
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