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 The title? Firstly a reference to a T-shirt in the States, trumpeting the undoubted virtues of the Duroc breed. And also a note that the British Saddleback was crossbred from the Essex and Wessex varieties and has popped up in… Read More »They do rock – with tough ancestors from Essex
Length: < 1 min And not for the first time… Here’s the BBC report via YouTube People sound surprised that the boar is doing what it does in the woods…. From the BBC Sports News site: Wild boars have caused havoc at the home ground… Read More »Wild boars wreck Forest of Dean football pitch
Length: < 1 min We drove up to Cold Overton in Rutland to meet up with Jan McCourt at his Northfield Farm and to talk about his great Lop pigs — a breed rarer & more threatened even than the marvellous Mangalitsa — about… Read More »Northfield Farm; talking and buying
Length: 4 mins Chef Besh is a hugely well known name on the US culinary scene and originates from the Deep South and is, understandably, wedded to N’Awlins. We ate regularly at one of his restaurants, The American Sector, whilst working in New Orleans. The… Read More »“On the wooly Mangalitsa pig”
Length: < 1 min Not literally. Nothing like that. In the old days on the farm, we’d use a spray can of indelible (and psychedelically garish) coloured paint to mark the pigs to show if they’d been wormed or de-tusked. This however is somewhat different.… Read More »Branding the Mangalitza
Length: < 1 min I’m busy writing up more history words in conjunction with Brian Codling and it’s becoming a bit of a marathon, albeit a labour of love. So, as a sort of stop-gap for all you porcine fans champing at the bit… Read More »The many and varied parts of a porker
Length: < 1 min Courtesy of the hugely enthusiastic, incredibly knowledgeable, very helpful & delightfully informative, Brian & Sylvia Codling at Rectory Reserve, we spent a morning looking around the rolling Wold hill-side pens, being sniffed at, snorted & drooled over and generally enquired… Read More »Mangalitza curly coat goodness
