Pig Jam 1850's

Step 1: Cut meat into small chunks and combine with salt and leave to marinate for a few hours, covered in the fridge.

Step 2: Preheat oven to 160°C.

Step 3: Place all the ingredients into a cast iron casserole dish, cover with a tight-fitting lid and cook for 3 hours.

Step 4: The pork should be meltingly tender and fat translucent.

Step 5: Lift the meat from its juices and tear into fine sheds with a pair of forks and then pack tightly into ramekins.

Step 6: Pour the juices from the casserol dish through a sieve and then pour over the shredded meat and leave to cool and then refrigerate until the fat has set.

Step 7: Seal well with cling film.

Step 8: Best eaten in the first few day after making.

Step 9: Serve with crackers or toasted bread as a spread.