Bacon gives me a lardon…

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HT to @400degreesoven for this one. And stop that childish sniggering at the back please…

About Salute The Pig

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!
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