Christmas does not always have to be gammon. Roasted pork legs are very affordable and delicious, pork belly, pork neck, bacon, crispy skin...Pork is one of the most versatile and affordable meats on the market, and it is easy to dress up for special occasions. Just add some festive candied fruit or dried fruit, a little rum or the right combination of herbs, and you will be shocked by the results.

Ask the butcher to debone the pig’s neck and roll it up for you. The cut is very tender and should be easy to cut into thin slices.

2.5 kg boneless pork neck roulade

2 x 330ml bottles of cider

Salt and freshly ground pepper

1. Preheat the oven to 160°C. Remove the net (if there is one) and unfold the pig neck. Spread the mustard on the pork meat surface, and then put the bacon strips on the mustard. Roll the pig's neck (put mustard and bacon in the roll) and tie it with a string.

2. Add onion, garlic, sage, broth, cider, and rum to the baking tray, and then place the pork roll on top. Sprinkle with fennel seeds and season with salt and pepper. Cover and bake in the oven for two hours. Open the tray, add pears, and roast for another 30 minutes or until the meat is cooked through.

3. Pay attention to the liquid in the tray-if it is too little, add some broth or cider. Increase the temperature to 180 °C and bake for 15 minutes until the fat turns golden brown. Remove from the oven and let stand for 10 minutes. Place on a plate and serve with pears and sauce in the tray.

You will want to make extra, because this festive pork filling is great as a sandwich filling for the next day.

150 ml fruit cake mix (raisins, grapes and citrus peels)

3 green apples, peeled and grated

100 g pistachios, coarsely chopped

Salt and freshly ground black pepper

1.5 kg pork leg (please remove the bones and skins from the staff of the slaughterhouse; take them home and look at the tips at the bottom. The extra delicacy will make the guests a real treat)

350 ml naartjie or orange juice

1 cup (250 ml) sweet mustard sauce, to serve

1. Remove the sausage meat from the casing and mix it with sage, garlic, fruit cake mixture, apples and nuts. Season with salt and pepper.

2. Place the boneless pork leg on a clean workbench. Make a shallow horizontal cut in the meat, but don't cut it all the way. Spread the flesh like a butterfly spread its wings. (This is the way of butterfly meat.) Season with salt and pepper.

3. Scoop the sausage mixture onto the meat and spread evenly. Roll the meat into a firm sausage shape and wrap it in bacon. Cover with plastic wrap and then foil.

4. Bring a pot of water to a boil and put the pork into the water. The cooking time will depend on the size of your pork leg. 30 minutes of cooking time per 500 grams minus 30 minutes of baking time (Our slices were cooked for two hours and baked for 30 minutes.)

5. Preheat the oven to 180°C. Mix citrus juice, honey and cloves. Take the pork out of the pan, remove the foil and plastic wrap, and place the meat on a heat-resistant plate. Spoon the citrus mixture. Bake in the oven until golden brown, about 30 minutes, spreading with sauce regularly.

6. Serve hot with the pot juice and vegetables of your choice. Wasabi is always the best match for pork.

Pronounced "porketta", this classic Italian barbecue is juicy and crispy-your family will call for the last delicious snack. Thankfully, this recipe is enough to feed a large group of people, and it is versatile enough to match any number of side dishes and salads. Great appetite!

Tip: Tell your butcher that you are making a porchetta and they will cut according to your specifications-the belly needs to be big enough to roll up.

3 pork belly (about 1.5 kg each), boneless and skinless

3 tablespoons (45 ml) rosemary leaves, chopped

Parsley and rosemary drizzle

1 tablespoon (15 ml) rosemary leaves, chopped

6 tablespoons (90 ml) extra virgin olive oil

Pinch freshly ground black pepper

1. Pat the pork with a paper towel and place it on a clean surface with the skin facing down. String the kitchen twine under the abdomen, long enough to tie it to the pork belly at about 3 cm intervals.

2. Prepare the friction agent by quickly stirring the ingredients in a food processor or mashing in a pestle and mortar. You should be able to "spread" it. Then apply the rubbing agent to the top of the meat. Roll your abdomen so that the fattest part of the skin is on top. Tied up with twine.

3. Sprinkle salt on the top and sides of the liver (this will help absorb moisture from the crunchy fat). Put it in the refrigerator for one hour.

4. Mix parsley and rosemary together to make a pesto-like texture. Put in the refrigerator to let the taste develop.

5. Preheat the oven to 150°C. Wipe off the salt from the pork, then pat it again with a paper towel. Place the pork in a large roasting pan (or multiple trays) and roast for 3-4 hours (the cooking time will vary depending on the size of the pork-approximately one hour per kilogram of meat). The skin should be very crispy, but increase the heat to 220°C for about 15-20 minutes to get extra crispy skin!

6. Remove from the oven and let stand for 10 to 15 minutes before slicing. Serve with Drizzle and your choice of salad and side dishes.

Looking for something new this Christmas?

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