An unruly pig? Who knew they could be?

If only because of their great, almost steam-punk influenced (and quite menacing) logo which I like. A lot…


… the Unruly Pig looks like one to visit on the next trip into Suffolk. I want to work my way through all their starters but have a fond weather eye open for their smoked potato and pig croquettes as well as the brisket and bone marrow on toast.

I know everyone claims to use “local, seasonal ingredients” now and I know a lot really do but the local bit is a problem for some — as local, to me anyway, really means within a 25-30 mile radius, otherwise it’s not really local now is it? And equally I realise this can cause problems if your food gaff is located in the middle of nowhere, a long way from any source of supply but if that’s the case, at least be honest and up-front about the food miles that your ‘local’ food travels to get to your place before it winds up on our plates …

I don’t think this is a problem here; I intend getting my laughing gear around one of their own Unruly Pig burger, clamped inside a brioche bun from the Pump Street Bakery, a fine award winning bakery located less than 10 miles away in Orford.

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And then eat pretty much anything off their menu

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but most especially, anything that comes off their Inka charcoal grill.

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I’m writing this on a dull, cloudy, chilly day and this picture warms me up…

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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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