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: 4 mins The food system is broken. Food is not a commodity. Cheap shouldn’t be king – cheap has a price; for humans, animals & the environment. @martharoberts I keep banging on this same drum, sounding out that how the food we… Read More »Eating sustainably, ethically, responsibly, humanely…
Length: 3 mins I recently bought another new skillet. This one is a 15″ monster to go alongside the smaller 10″ version I’d bought last year. There’s probably no kitchen utensil finer than this for searing and browning stuff — unless you have a… Read More »Let’s skillet kids
Length: < 1 min HT to @400degreesoven for this one. And stop that childish sniggering at the back please…
Length: 3 mins Along with “Them!“ — a cautionary tale about giant irradiated ants — which was Warner Bros.’ highest-grossing film of 1954 — the curiously cast “Five“ (1951) and the original (and best) Japanese “Godzilla” (Gojira) from 1954, us Brits also managed… Read More »“Atom Bomb Baby”? Glow-in-the-dark boars…
Length: < 1 min Yes; that’s mine. There are days when I don’t eat any pig products at all. Not many of these days still, I admit but equally, it’s not all about pork at every meal. I guess — without wishing to sound… Read More »A diet that ISN’T 100% pork?
Length: 5 mins Pretty sure Val @val_littlewood was very close to slitting my throat with any weapon she could lay her hands on; even a blunt, rusty spoon, as I incessantly ‘sang’ this, whilst driving South-Western US highways … And I now have that Neil… Read More »Find some fried eggs and country ham?
Length: 4 mins No? No? How about OXO then? Yeah, OK, thought you’d all know that name. Anyone able to tell me the connection between the two? And how this building fits in? OK, let’s start with the Liebig Extract of Meat Company shall… Read More »You all remember the Liebig Extract of Meat Company don’t you?
Length: < 1 min @butchr_net coincidentally wrote “A twist of the knife…” just before this post. Read it. They’re always good value pieces. But if you’re not yet 100% sure quite which knife is best used for which task, the infographic below is a… Read More »Slice like a superstar?
Length: < 1 min “The more messed-up a place is, the more inventive and freewheeling its creative voices. Richly varied forms of artistic expression burst forth from violent or repressive or otherwise dysfunctional societies.” John Egerton Quoted by John T Edge in his… Read More »Bad places make good books, good music, good art, and good food. Discuss:
Length: 2 mins Apart from bacon, is there a more exciting word in the English language? I don’t think so. A shout out then to a friend, Phil Kernick, for a reminder of some notable facts about these marvellous culinary delights, which prompted… Read More »Sausages?
Length: < 1 min Breakfast sausage, bacon & black pudding; that was pretty much the sole pig product intake over the past 3 days. And — any Salute The Pig heresy aside — a diet none the worst for that. So, in reverse order,… Read More »Wandering Wells-Next-The-Sea; and no pork:
Length: 2 mins Let’s start at the Schnörrli and work back shall we and see how best to cook all the animal? And whilst there’s some differences between the breeds both in terms of fat to flesh ratios (think Mangalitsa v. Large White) and… Read More »Is the first cut always the deepest?
Length: < 1 min Empirical proof — that is, if any were needed for you good and clever people — that the best meat and thus, the best sausages, comes from the heritage breeds and not those bland, pink, over-farmed hybrids that I rail… Read More »Surpassing Spanish sausages? Use the rustic breeds…
Length: 4 mins Back in the last century — 1983 to be precise — with some of you, gentle readers, as yet un-born, The Stones sang about this subject. Earlier still, Lady Macbeth of course thought the old man (Duncan) too full of… Read More »“Too much blood”?
Length: 3 mins I may have been doing down those dastardly Danes; definitely did Denmark a disservice. As it turns out, a significant portion of the imports from there — inc. their pigs — are actually excellently organic. They’re doing it right. And it isn’t just… Read More »Don’t damn the Danes darling…
Length: < 1 min Via @John_Barlow_LS9, comes a recipe by @PepeSolla, a Michelin starred chef and owner of the eponymous Casa Solla, the former a great writer on all things Spanish (but most especially Galicia, as witnessed by his excellent “Everything But the Squeal: A Year… Read More »The best sous-vide ribs in the world?
Length: < 1 min Here’s another genius creation by Mathew Ramsey @mathewramsey. For a real umami taste-bomb, why not let this beauty just roll straight over you? Accept it into your life – there’s no way to fight it off or escape its savage… Read More »An umami tsunami explodes into your life…
Length: < 1 min Not at @Tesco or indeed at any of the monolithic factories called “supermarkets”. In the name of “customer choice” they are in the process of ruining our food, our communities and the planet. Does anyone (apart from the neo-feudalist, neo-liberal knaves… Read More »Remember children — don’t shop at Tesco!
Length: < 1 min Here’s The Countryside Alliance, today weighing in with a report on the disaster that’s likely to fall on UK farmers after Brexit… [pdf-embedder url=”https://salutethepig.com/wp-content/uploads/2017/04/CA_PolicyDocument_Brexit_Downloadable-PDF.pdf”] Anyone remember this woman? No? Thought not. One of the original moronic Brexit fire-starter maniacs.… Read More »Brexit, food & economics:
Length: < 1 min Thanks to the lovely Val Littlewood for this short musical piece, enhanced by pigs. The talented Cosmo Sheldrake ‘Rich’ – live at the pig sty… … from Gallivant Film on Vimeo.
