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A crunchy roast pig’ head at Hawksmoor

By Salute The Pig February 28, 2017 February 28, 2017 Pork

That’s all I need to say. You can now go away and drool.

© Richard H Turner Feb 28 2017

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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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