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: 2 mins If you’re of a certain age, you’ll remember the arrival at school of the local farmer with tractor & flat bed trailer, there to collect the waste food (hardened semolina pudding, cabbage steamed well past its death-throes, grey, leathery stuff… Read More »“Let them eat c̴a̴k̴e̴ waste” – The Pig Idea
Length: 2 mins It bears repeating that the lard from high fat pigs increases the high-density lipoproteins known as the “good” cholesterol. So eating lard is good for you. Another blow to the agro-chemical crowd who’ve tried to convince us that their margarine… Read More »Fat, lard & eating healthily
Length: 8 mins Otherwise known as “Wow, buying this shit gets really expensive. Like, really fast”. I warn you in advance that this is going to hurt your credit cards. But then so do just the books, as you may have gathered from one of my… Read More »Pssssst! Hey Mister! Wanna buy some postcards? No? How about (some) “tools of the trade”?
Length: 2 mins And I’m not encouraging you all to yet more gluttonous excesses in an attempt to prove our post-Brexit country-hood prowess, by upping our consumption game and out-eating those perfidious EU types, let alone taking on the Chinese menace. Nope. … Read More »We’re slackers in the pork consumption stakes; rather better at pig welfare though.
Length: 2 mins That’s apparently a Korean superstition. Dreaming about pigs (and their by-products), very very frequently, as I do, I’m more than a little disappointed that the promised lottery win hasn’t yet materialised. Dammit to hell. This recipe for pork scratchings is the… Read More »“If you dream about a pig, you will soon have good fortune”.
Length: < 1 min I’ll be working on updating a page on The Alphabet of Offal — recipes, descriptions of every little bit of delight from the inside, pictures. The whole nine yards. Mind you, even for carnivores, some of this stuff can be… Read More »“Eat your heart out baby”.
Length: 2 mins An infallible method; I’m happy* to hear any suggestions you may have but this one always delivers. If, after following my recipe, it doesn’t look like this, you can sue me*… *[NOTE: for the hard of thinking; I’m not and… Read More »Perfect pork crackling?
Length: 5 mins If you managed to work your way through the previous post, you’ll be further ‘delighted’ to know that there’s some more Spanish homework for you to translate below (and then bring in for teacher to mark) to get the full… Read More »¿Conoces al Gochu Asturcelta? Cooking a Celtic pig…
Length: 2 mins Run towards the “Beast” (@BeastPDX), @NaomiPomeroy‘s restaurant; unlike Pete Perrett. A butcher, chef, author (amongst other accomplishments), running a farm to table place, one that has a great ethos. (And a really rather good pig sketch logo as seen below). With a… Read More »“Run from the beast, There’s danger in his eyes”…
Length: < 1 min This is worrying as fuck. I honestly thought that, after their long decline during the dog years of the mid to late 20th C., rare breed numbers were rising and their future slowly being secured. These figures from the Rare… Read More »Come on people; eat me! Eat lots of me…
Length: < 1 min Except when the automatic cross-posting to Medium doesn’t work that is; apologies to y’all gagging at the bit over there to read this immortal prose. Hopefully, this problem will be fixed quite soon… …as the last post there was this… Read More »“The Medium is the message” said the good Marshall
Length: < 1 min What’s that you say? This isn’t about pigs & pork? Full marks for observation, pedant. Now geddouddahere! It’s a fun read and a piece of history that you should find interesting. The piece is called “All You Can Hold for… Read More »What are you beefing about?
Length: < 1 min Thanks to Maurice the @urbanmeatman, I now know the smart new look I need to rock when breaking down carcasses. It’s a very Basque butchers’ beret babe…
Length: < 1 min Not sure how fluent is your Spanish but if it’s to an acceptable level, take a listen to Pablo “Gipsy Chef” Albuerne, here filmed on his “Cooking Tour Of The Asturias” declaiming his righteous love (nothing like that of the oleaginous… Read More »Singing the praises of the Celts
Length: 2 mins Apologies to @caranicoletti who, for no sane reason I can work out — early onset senility aside possibly — I omitted from the first draft of my recent piece on women butchers. Thus, she gets a post to herself, at… Read More »And I missed one…
Length: 4 mins This page is an ongoing work and will be updated with descriptions of women butchers based outside England but like the ones on the English butchers, allowing as much as possible their own words to speak about them rather than… Read More »Great world butchers (who just happen to be not male…)
Length: < 1 min Or if there’s none around, follow the dedicated & passionate couple at @LoveWildBoar, who (along with @marshpigsalami), ensure that their wild boar meat gets properly looked after between its slaughter and its arrival on your plate, as amazing charcuterie. From… Read More »Follow the boar for more…
Length: < 1 min I got this news update today from the team at Feedback and leave it here in its entirety. It has nothing directly to do with pigs or pork but it’s a theme I return to regularly and their ethos speaks… Read More »It’s just one cauliflower… right Feedback?
Length: 3 mins The definition of svelte is (of a person) slender and elegant. so almost had to discard that when discussing pigs, but in order to keep the rhyming vibe, I then went for pelt; however, as only the Mangalica really qualifies as… Read More »A great svelte pelt to be felt on a Celt?
Length: 3 mins Nothing to do with a Neil Young song. That after all was about a horse. Come on, get a grip there. I debated whether or not I should write about this pig — it’s not rare, it’s not especially tasty… Read More »“Saddle up the old Hampshire.”
