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Message: <blockquote data-quote="Sue192" data-source="post: 1961174" data-attributes="member: 439516"><p>Thanks [USER=219467]@bulkbiker[/USER] re the salt.   Just tried the broth after it's been seething in the cauldron for 36 hrs  (like drinking liquid fat but strangely tasty) and it needs more salt, deffo!     I didn't think my salt intake was too bad (pork scratchings feature heavily...) but that's a good point.</p></blockquote><p></p>

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