Sheffield Lives.

Sheffieldlives FM, our local radio station, often has local people chatting about this and that. On my way to the plumbers there was an in depth conversation about the jelly in pork pies. Was it there to fill it out, or maybe glue it together; indeed was it necessary at all because small pork pies don’t have any? This pork pie conversation inevitably lead to the intricacies of cooking a pork joint. One chap posed a rhetorical question. What might the reason be that his wife always cuts the top off a leg of pork, as it seemed a waste of good meat? His wife said her mother always did it, possibly because it didn’t taste nice or it was too gristly, but she didn’t really know. Intrigued they asked her mother, the chap’s grandmother-in-law, why she did it. She said her mother had shown her when she was young and it might be because it makes the rest of the joint cook better. Luckily as the great-grandmother was still alive they all went round to hers and asked her why she always cut the top of a pork joint. She explained, “Well just so I could get it in the tin.” There must be a moral there somewhere.