I think a recipe is in order 
. Keith Floyd had a recipe which I saw on the TV in the 80ās. I seem to remember it was done in a farmers barn over a gas ring using a large cast iron cooking pot, the sory of thing he loved doing. It was in his book for the series Floyd on France, which has just made me look for my copy. I canāt find it anywhere, which is terrible as it has so many good recipes.
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Basically this, Vero probably does it differently being a true cook.
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Errr no I am a bodger 
looked at recipe and I do pretty much the same only I rub the meat with a bit of alcohol and whatever spices I feel like and let it sit with salt on the skin overnight or even a couple of days before it goes in the slow cooker.
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Like myself then 
, my gran taught me to cook and bake when I was young as she was head of the local WRVS and since we had a big family, said we should know how to look after ourselves
I love to cook/bodge and know what we like, so a lot of the time it is trial and error until I find a recipe I like and stick too.
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This is my favourate way of cookingā¦ and each meal is definitely a āspecialāā¦ 
Sometimes itās impossible to get exactly the same effect twiceā¦ rather sad if itās been a smash hitā¦
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Incidentallyā¦ for all that crisp duck skin is deliciousā¦
I also thoroughly enjoy the melt-in-the-mouth soft lumps of couenne de porc often dished up with haricots blancsā¦ miam, miamā¦
Oh no I heave, canāt cope at all with the couenne or the haricots blancs - just as well we are all different but crackling and lovely crunchy skin I adore. I canāt even like what you wrote Stella although I know some love it because of the grimness for me.
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Possibly itās all in way things are cookedā¦
On the first occasion (a Village Meal), I politely refused to take any of the āblobby looking stuffā to which mine-hostess was carefully pointing in the huge cauldron of "heaving garlicky beansā¦ "ā¦ yes, I took beans but shouldered the other stuff asideā¦
In the end, I took just a little (to be polite)ā¦ then had to put some in my mouthā¦
Wowā¦ not fattyā¦ difficult to describeā¦ just slightly chewy/melted in the mouth, deliciousā¦ and I swiftly spooned more and moreā¦ yummy.
Not at all like the fat/gristle my Mother would insist I eat āto clear my plateā¦ā yuck.
EDIT: Crackling on the jointā¦ would be carefully shared out by Dadā¦ with each looking to check that there was no disparity in the size of portionā¦ Delicious
Itās really texture for me, Iām not a fan of that wobbly fat, or of gristle even though I know that they taste good. A great disappointment to my grannies I might add
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I am with you as far as the couenne or haricots blancs are concerned 
I know it is what you are brought up with, but I love Heinz BB and itās one of the few things I bring back from Scotland with me in bulk.
Heinz BB, HP Brown sauce, gammon joints and scampi fries 
Ah now Heinz BB (any BB really) are the enemy as far as Iām concerned but I made sure my children like them and they all love them. Brown sauce is like liquid chutney isnāt it? I have had it in a sausage sandwich but Iāve never owned any. Iām super ignorant 
Is a gammon joint a mini ham? Scampi fries like at the chip shop?
Only ever in restos, Unfortunately my wife wonāt eat any fatty cut of meat. She takes the beautiful crisp skin off the her portion of confit and puts it in the bin to stop me from scoffing it. āItās for your own good - I donāt want to be a widow!ā
First is cured and uncooked, other is cured and cooked.
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Real fat doesnt go rancid quickly, only the man made vegetable crap does that is why it must be stabilised by at least partial hydrogenation.
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Oh dear, another food untruth still propagated from last century.
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Mark will be aghast 
Thatās what I still think of a as pork/ham shank but thatās because in butchers around here (12/15/46) a jambonneau is a much smaller, piece of meat just the small end of a ham shank sold off the bone.
Looks yummy, but unfortunately our pork consumption is currently only and porc noir fat free supremes from a newly found farm - big pieces of meat and unusually dark. Very good indeed - in fact weāre having some this evening and Iād better take it out of the fridge
Smoked or unsmoked and slow cooked in cola to make it extra tender.
Is that full fat cola or sans sucre?