The Bailey’s was Tesco’s £7 version.
Which part of North Africa?
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Needs to be blacker 
Didn’t have any dark sugar in the house when I started that batch off sadly; next time I’ll try and get hold of some molasses. As I knew I wasn’t going to be able to smoke it, I used smoked salt and smoked paprika in the curing brine.
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Did you just use a pork loin joint for that Jon?
Noice 
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Yeah, had to cut it off the ribs first, the French supermarkets often do massive joints on the cheap where you’d normally cut them down a few more levels to get traditional joints. I quite enjoy the process, and I get meat that’s a lot cheaper as a result.
The only downside is that they tend to skin all the meat, and often trim way too much of the fat off too.
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and we all know fat = flavour 
Yup, it’s also much better at absorbing flavour from the curing liquid / smoking process than the meat is.
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Chicken liver pate, pork, viet pickled carrot and cucumber, mint and corriander. 
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Very likely if the grammar police see that spelling young man.
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You seem to be dining with some uncouth fellow.
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Indeed, this is the quality of the people I work with…