Lancashire Stuffed chine

Mix the butter, parsley, breadcrumbs & onion together in a mixing bowl and form into a sausage shape and chill for 20 minutes in the fridge

Open out the Pork chine as a roll and stuff with the mix and string it up so it's a roll and keep it tight.

Place into oven on gas mark 8 and reduce heat to gas 6 after 25 minutes and now reduce to gas mark 4 for 8 hours and keep basting the pork

When cooked allow the meat to rest for 10 minutes before slicing or carving and serving