Yesterday's roast pork I slice cold from the fridge

The roast has already cooled — and the piece of pork still sits on the board “I’ll put it away later”. Easy to leave it under foil on the table: by morning the edge is dry, the fat grey, and the hand cuts with annoyance. I cool it, wrap it and put it in the cold — and the next day I slice it cold and thin while the meat still holds its juice.

Yesterday's roast pork I slice cold from the fridge. Yesterday’s beef is another note; fat from the tin its own; fresh meat another story. Here it’s pork after the roast: a cold thin slice — not a whole piece reheated to shreds.

If it has already dried on — a thin slice into a hot pan with a spoon of juice or stock, not the microwave “on full”: then it turns to rubber. For a sandwich — cold, with mustard or horseradish. I’m not choosing new pork with a review in this note — it’s about the piece that was already on the table yesterday.

I don’t need a piece that spent the night drying on the board and shouts by morning. I need a cold slice that smells of supper again. At yours do you slice yesterday’s pork cold — or already reheat the whole thing dry?