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The Breeds
Berkshire pigs, or かごしま黒豚 as they say in Japan.
Which one do you want then? That White one, over there, in the Middle…
Some Oxford Sandy & Black “Plum Pudding” for Christmas anyone?
Send them out — Gloucestershire Old Spots
The Croshaw throwback: the Essex Saddleback
The British Saddleback; “fatting fast while other pigs’ ribs are staring through their skins”
Our Pigs Do Rock – the American Duroc dude
The British Lop pig; as old as our hills
Mangalitsa/Mangalitza – you say potato, I say potato…
Pigs; from the beginning of time
Save on electricity bills with a Large Black…
Remember the Tamworth Two? They didn’t get eaten…
Gone, but not forgotten; the Lincolnshire Curly Coat
Biggest of the Whites.
The Welsh; a breed apart?
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Cooking the (bloody) thing?
Tasting notes
So, what’s so awful about offal?
The alphabet of offal
Using umami or “unleashing the umami tusnami”…
(Some) tools of the trade?
Miscellany
Val Littlewood’s artwork
Great world butchers (who just happen to be female…)
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By
Salute The Pig
February 8, 2020
February 8, 2020
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About Salute The Pig
Charcuterie, smoking, curing, brining and all things porcine. Brought to you from deepest, darkest Cambs, England by Chris Bulow. In the smoker or in the kitchen.... Salutate porcum!
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Recent posts
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