the only flavor is from the bayleaves, that is placed inbetween the cuts in the skin. so the only added flaver is charcoal, bayleaves salt and pepper.

really really old school.

sorry i had to place the roast on the sink, before putting it on the table to carve.

Well in Denmark we leave the skin on to get a crackling on the roast. Rub with lots af salt.

We use it as is , with black gravy, potatoes pickled 🥒.

Or in a sandwich