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!
Length: 6 mins Is there anyone, who, deep in their heart of hearts, doesn’t like a pie? Whilst I’m sure there’s a metric fuck-ton of various foods that — under intense questioning — others would choose as their comfort items and the traditional Death… Read More »Perfect pie pastry prevents piss poor partaking
Length: < 1 min Love the seasoning effect this stuff gives me. “You led me away from home ‘Cause you didn’t wanna be arome…”
Length: 3 mins With a population of only 5.7 million people, the Danes still manage to slaughter 32 million pigs each year. The Danish chef Christian Puglisi (at least I think it was him, can’t be sure now, you see a theme emerging… Read More »Denmark definitely does volume; but never mind the width, feel the quality
Length: 4 mins I know I sometimes bang on about fish sauce. No apologies from here though — sorry — ‘cos if you know, you know… A rather spiffing new book came out just after Christmas 2021, one co-written with chef Diep Tran… Read More »Go, garum, go.
Length: 5 mins As an immigrant, I understand how the soul gets lonely for its origins. —MADELEINE KAMMAN But then there’s always a migrant in the kitchens. I’ve written little bits before about how their lived experience has, of necessity, changed for them,… Read More »There’s a migrant in the kitchen. What are you gonna do?
Length: 4 mins Yeah, sorry good people of America, I know that’s a problematic word for you. But us Brits were here first with this UK food item, so just live with the ambiguity. Life is after all ambiguity. There’s rough edges, there’s gaps and holes.… Read More »Fine feasting on Fergus’ faggots
Length: 3 mins I actually managed to remember the source for this post — praise be — coming to you via Le Pigeon’s Gabriel Rucker. We’d watched the Nick Cage movie “Pig” and found out that he’d been given some training by Rucker… …so it… Read More »Grilled pork tongue, refried beans and lardo
Length: 2 mins There’s a deep, rich humorous lode, albeit one that’s already been mined and minted somewhat, from many of the scenes of Peter Falk playing “Columbo”, where he’s caught eating or snacking or simply apparently starving, musing on how long it’ll… Read More »Just one more thing…
Length: < 1 min A rather lovely butter knife (courtesy of an eBay bidding accident), made by a W. M. Gregory of Sheffield in the late 19th Century. One that seemed to be used in grocers & larger houses on what were obviously pretty… Read More »Spanish silver or “The Incorrodible”
Length: 4 mins …and, whilst reluctantly, admitting that I have [on occasion] squandered my resistance For a pocketful of mumbles [or, at least oysters] and noting that I’ve no fucking idea what ‘mumbles’ are, which memory reminded me, for no reason I can work… Read More »I’m just a po’ boy, tho’ my story’s seldom told…
Length: 3 mins The former is a pig… …whilst the latter is porcelain pottery (albeit both started their inexorable Westward journey via The Middle Kingdom). The Meishan (in Chinese 梅山猪 and pronounced may-shaun) pig, is very possibly one of the oldest domesticated… Read More »Make no mistake, it’s Meishan, not Meissen
Length: 2 mins Rather you than me. You remember the old saying that starts “You can take a horse to water…”? In comparison with this serving suggestion, that’s a sunny, quiet, calm, walk in the park. I came across this recipe whilst… Read More »Going in for a kill…
Length: < 1 min Our concept was to have a Ming or Tang dynasty theme for décor, a fine crew of master chefs, and a well-organized dining room crew headed by a courteous maitre d’, host, hostesses, and so on. And we topped it… Read More »Meet the new b̶o̶s̶s̶ idea, same as the old b̶o̶s̶s̶ idea?
Length: < 1 min It’s a good thing. And in this lyrically written piece by the very excellent Nick Hunt you’ll find out more. It’s called “RETURN OF THE FOREIGNERS” and I’d commend you to it.
Length: 2 mins At school I steered clear (in as much as this was feasible anyway in a school that thought a caning, regularly applied, was some sort of educational incentive) from the classics. Latin — taught by a man who, at least… Read More »Here come the hecatombs…
Length: 2 mins This pig breeder, Forest Coal Pit Farm, based in the Snowdonia National Park, popped up in a @JennyLinford piece about the collapse of Farmdrop this week (and in my browsing history back in 2019). They’ve still got their ‘native’ Welsh… Read More »Welsh Iberico?
Length: < 1 min That my granddaughter is known as “Piglet” by her extended family is a source of deep, ongoing delight. Just sayin’…
Length: < 1 min Lost breeds no more… They look to be doing a good job down there in Cornwall, including some lovely looking Lop. [pdf-embedder url=”https://salutethepig.com/wp-content/uploads/2018/10/heligan-tamworth.pdf” title=”heligan & tamworth”]
Length: < 1 min This post dates back to September 2019, so I’m pleased (if a little surprised after all these months) to see that Flank is still offering it. Who knows, despite this ongoing Covid/Brexit/Tory shit-show, we may yet get to try their… Read More »Out-Flanked
