A van full of pork? Let’s talk.

I’m looking at starting a whole series of pieces on the ingenious & imaginative ways that pork (and other meat comestibles) are dispensed from the kerb-side (that’s “curb” or “sidewalk” for you USAnians out there).

I like this one


But there’s a huge variety to admire from “The Art Of Street Food” at Interesting Ideas:


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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