HT to @400degreesoven for this one. And stop that childish sniggering at the back please…
Bacon gives me a lardon…
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! Bookmark the permalink.