This old-fashioned French way of preserving pork is delicious and easy, and uses the fatty, shreddy bits of meat. And the recipe could not be easier.

SERVES 12

• 2kg (41⁄2lb) odds and sods of pork (shoulder and end of belly)
• Handful sea-salt
• 2 sprigs rosemary and thyme
• 1 bulb garlic
• 1 litre (35fl oz) goose or duck fat
• Black pepper (plenty)

Start by spreading out the pork pieces on a tray and sprinkle them with salt. Then leave them in the fridge for two hours.

Transfer them to a casserole and add the herbs.

Cut the whole bulb of garlic in half and add it, too.

Spoon the fat over the meat and make sure that the pork is immersed when the fat has melted.

Cover and cook in the oven at 120°C/250°F/Gas Mark 1⁄2 for four hours or even overnight.

Remove the meat from the casserole and flake it into shreds with a fork.

Then add a couple of spoonfuls of the fat and lots of pepper to the bowl.

Mix well, taste and add seasoning. Pack into kilner jars while hot, and cover with a bit more fat.

To serve, dig out the juicy meat and spoon it on to toast.