Blues for Allah or The Piggy Wiggy Blues…

By Fergus H, of course; who else? It’s taken from the intro to “Hog” by Richard H Turner.

Image via Elliott Shepard & First We Feast

Why are we so good to eat, why? oink oink oink oink

You can brine us then smoke us for bacon, that’s the Gloucester Old Spot’s lot

Cure our limbs and you’ve got ham oink oink oink oink

Looking for fat, how about that, middle white, lard on legs

Get on up like a lardon machine oink oink oink oink

This is what you do to me charcuterie

Put your horse’s bone in my thigh oink oink

The onomatopoeic lop, flavour is loppishish, needs an Alice band for those ears

The giant orange sofa Tamworth, ladies and gents oink oink oink oink

Trotters bring unctuous sticky, tails that go crispy

The little things like chitterlings, poo pipe, woohoo!

Roast chop sandwich, raised pork pie

Ears cheeks and nose I tell no lie, pigs head is the tops woohoo woohoo!

The table is laid, your number is up, it’s dinner time pig oink oink squeal squeal! Sizzle, woohoo woohoo!

And “Blues For Allah”? An old Dead album. I hadn’t realised how long ago that had been released. Time flies when you’re high…

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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