Step 1: Salt cure
Really good quality free range pork leg between 7-10 kilograms, aitch bone removed, and 'trimmed so it looks like a fine instrument'.
3kg salt and a good container with a lid
Place some salt in an esky or chilli bin that can be secured tightly with a lid
sit the pork leg on the bed of salt
salt it really well
Salt the pork leg making sure salt gets right around the hip bone as this is the most likely spot for problems to occur later. Weight it down with something heavy that is clean (I used my pasta roller with a plastic bag). Leave it to sit curing for 3 weeks, turning it over every few days.
Step 2: Preserving and hanging
horopito leaves dried and crushed (native NZ pepper tree)
~ to be updated