Produced in Somerset
- Put the meat in a large pan, cover with cold water and bring to the boil, adding any flavourings you may wish.
- Cook for 30 minutes per 450g, periodically skimming and discarding any white froth that comes to the surface.
- Drain and remove the top layer of skin, leaving a thin layer of fat around the meat.
- Score the fat, then brush with the glaze of your choice.
- Place in a foil-lined roasting tin and bake at 220°C for 20-30 minutes or until the glaze is golden.