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: < 1 min It’s a great and wonderfully insane (and probably “chemically enhanced”) set of images and words from the early 19th Century… Read the entire thing here… [pdf-embedder url=”https://salutethepig.com/wp-content/uploads/2017/03/expositorormanym00pinc.pdf”]
Length: 3 mins How can you not love a restaurant named after the pig? This is Cochon, which I talked about before in a piece on women in butchery, only 5 minutes walk from where we used to work, located in the Warehouse… Read More »Cochon; or how to make the most of a pig’s bounty
Length: 2 mins Those of you who’ve been paying attention (“sit up at the back there, stop slouching and put both hands on the desk”), will know that (a) we’re off to Japan in 2018 and (b) that the famous Kurobuta pig is a… Read More »Kagoshima nibbles
Length: < 1 min As indeed it does Fergus Henderson; witness this page from the latest edition of Root and Bone, a great little quarterly magazine, with some fine contributors, inc. Himself; well worth the modest price of admission.
Length: < 1 min A number of suitable shout outs on this day… Not least of course to my truly talented and all-round wonderful partner, artist Val Littlewood and to my beautiful daughter (and new-ish mother), teacher Beth Bruce.
Length: 3 mins Coming over here, breeding like, well, in this case, like pigs… I wonder if — the frankly stone-crazy — Ben Carson would group the original pigs that “colonised” American under that same ‘involuntary immigrants’ category? After all, if he can double-down… Read More »“Bloody foreigners” eh?
Length: < 1 min Make a note: if you’re close to Bedford or any of the local farmers’s markets in the area, then make some time to buy your meat from Kevin of Morgan Pell meats; enthusiastic, knowledgable and good, good meat. David Kinch… Read More »Localism; not locavorism
Length: < 1 min This beautifully written piece highlights the problem endemic in the American approach to industrial farming. An approach that we’ve, more and more, chosen to adopt here. And one that, with the advent of The Orange Stain (aka Trump) over there… Read More »“I’m an Englishman in New York”. Well, Kentucky actually.
Length: 2 mins This was an initiative I saw flagged up in a section in the excellent (& passionately written) “Crafted Meat: Or the Wurst Is yet to Come” by Hendrick Haase — who I mentioned in my previous post — which, as he’d… Read More »Grrls Meat Camp
Length: 3 mins Children use this as an insult in the playground but, let’s be honest here, the best tasting pigs are indeed the ones carrying a large amount of fat over their bones. And I know you can partly make up for… Read More »You fat pig, you!
Length: < 1 min That’s all I need to say. You can now go away and drool.
Length: < 1 min 2017 isn’t that far away now; so we’re planning routes to take & places to visit to get some expert tuition on the things that rock our boats. I’m starting looking at the food part of the Japanese tour. And… Read More »Dashi’ng around for Japanese food
Length: < 1 min I came across a copy of this fantastic “seam butchery” guide via the — now sadly no longer updated, but still remaining as a great Mangalitsa resource — “Wooly Pigs” site, run by a Heath Putnam who, back in the early… Read More »Seaming the Mangalitsa like “The Master”
Length: 4 mins Does anyone remember the (always) amazing Harlan Ellison’ “A Boy And His Dog” short story (later a film with a very young Don Johnson)? No? Go out and find a copy. You’ll not regret it. You’ll recall that I’ve raved… Read More »A boy and his pig(s)
Length: < 1 min I pretty much absolutely love most everything of what Spain has to offer — bull-fighting, treatment of hunting dogs and fucked up Franco/fascist apologists aside — and we’re off to Bilbao later this year to sample again the manifold joys… Read More »Orgasms in Iberia
Length: 4 mins We were looking forward to Sagardi; the Basque restaurant in Shoreditch, that has scored so many plaudits from people who’ve eaten there — both critics and the common folk — for the quality of their Txuleton meat but also for the… Read More »Sagardi service sadness but pig head heaven with the Blackhand gang
Length: < 1 min Just a “heads up”, short post, to point out that the fine team at Butchr (aka The Meat Professionals Network) are carrying on adding to and updating the list I started last year of female butchers in the UK — and… Read More »Women butchers via Butchr…
Length: 4 mins You know how important something must have been — and latterly now is again — to the Japanese diet (and their psyche) if your Emperor decides not to ban pig when prohibiting the eating of most any other meat ¹ as he… Read More »Banned by the Emperor; never a boaring life eh?
Length: 3 mins “Crisply braised, A paragon of fat and lean Drips juicily upon the pit. Sustainer of the South, The Pig doth yearn to Sacrifice and serve. I eat it lustily, Sauce-stained and smiling.” Anonymous. Just before I do more on Spain… Read More »Mangalitsa; pork perfection proven?
Length: < 1 min OK, it probably doesn’t take a genius to figure out, even with just these few words as your only clues, what country we’re planning to be in, sometime in 2017… Yup; we’re off to 日本国, Nippon, also known as Toyoashihara no mizuho… Read More »Chasing down Kagoshima Kurobuta かごしま黒豚, sharp ‘blue steel’ knives; gampi washi & Satsuma pottery
