A blog about pigs in all their glory; also about food (in-)security and canteens and “everything for everyone” and proper anarcho-syndicalist politics for the communities that we all belong to.
Length: 4 mins The last part of the Suffolk run took us to Southwold and to the Adnams beer brewery & spirits distillery. They have these amazing copper stills, which seem to be perched, hovering in mid-air inside the brewery, used for their… Read More »Gin and things
Length: 2 mins Well done; you’ve made it through the marathon of the previous posts — so you may be pleased to hear that this is the last one of the “Chris & Val Go Wild On Holiday” set… One of the other… Read More »Tobias, knives, Tomb Houses & pigs. Part 3 of 3.
Length: 4 mins So, to the farm itself. We’d arrived mid-afternoon — on one of the last days of the festival — which meant that it wasn’t the maniacally busy place that the first few days apparently seem to be. Which also allowed… Read More »Tobias, knives, Tomb Houses & pigs. Part 2 of 2 (or 3 or 4).
Length: < 1 min If only because of their great, almost steam-punk influenced (and quite menacing) logo which I like. A lot… … the Unruly Pig looks like one to visit on the next trip into Suffolk. I want to work my way through… Read More »An unruly pig? Who knew they could be?
Length: 4 mins Health warning: This is likely to be quite a long post. So I may well stretch it out over a few separate ones, so as not to totally bore the pants off y’all. And whilst there’s a lot about pork… Read More »Tobias, knives, Tomb Houses & pigs. Part 1 of 2 (or 3).
Length: < 1 min I mentioned this great chef Matthew Ramsey, before, just over a year ago and finally his book, the result of a huge amount of work on his part, only some of which has been documented on his website, has arrived… Read More »Pornburger me…
Length: 2 mins So, exactly what shit just got serious? He, like thousands of other chefs & cooks & food writers, is taking up the cudgels for this campaign. And you should as well. Watch this video and then share the video. It’s… Read More »The mighty Richard H. Turner says “shit just got serious”
Length: < 1 min With a tip of the hat to Fergal Sharkey and accepting that this is the wrong internal organ, I’d kind of just assumed that people had stopped asking for pork chops with the kidney still attached — just as I remember them… Read More »“And a good heart, these days, is hard to find”
Length: < 1 min Regular readers will know that I’ve been thinking for a long time about my own business involving pork. In some form or another. But it’s a popular place to be. Lots of people have the same plans. So, maybe not… Read More »A van full of pork? You’re all talk…
Length: < 1 min Not quite local, I know. Bad me, especially after all my previous rants about only buying from butchers you know and trust in your immediate area, rather than from the rapacious supermarkets and how much carbon emission crap produced using… Read More »Shouldering the burden
Length: 6 mins “It was market-morning. The ground was covered, nearly ankle-deep, with filth and mire, and a thick steam, perpetually rising from the reeking bodies of the cattle, and mingling with the fog, which seemed to rest upon the chimney-tops, hung heavily… Read More »Butchers; Smithfield, Spitalfields & Borough Markets Part 1 of 3. Or maybe more. Who knows?
Length: < 1 min Today, I accompanied the wonderfully green-fingered Val Littlewood to a local garden centre where she bought some green plant things called, I’m reliably informed, “Sweet Williams”. Great for bees (like this Hairy Footed Flower one highlighted by Val in a… Read More »Green is the colour
Length: < 1 min Wildlife often flourishes in the interstitial contaminated areas left behind by both natural and man-made disaster; the population unchecked by normal human predation. Now in the dense forests surrounding Fukushima, the population of wild boars is exploding, having grown from 3,000… Read More »OK, so you’ve killed that radioactive boar? Now, WTF do you do with it?
Length: < 1 min Courtesy of some great work by the hugely talented Val Littlewood, I am now the proud possessor of this hand-painted Delft tile. Takes pride of place on my desk now.
Length: 5 mins And when asked, I have to answer “no”. If, like me, you’re lacking in more than a few of the skills necessary in, say, the building of your own house, re-assembling a dismantled car engine-block or trouble-shooting exactly why that rocket… Read More »The dreaded words: “are you any good at DIY”?
Length: < 1 min I’ve no real idea (and I guess the correct answer is likely to be “not enough”) but back in 2013, of the approx. 7,000 butchers in the retail meat industry then in the UK, the lady highlighted in this Guardian piece,… Read More »How many women butchers are there?
Length: < 1 min It’s offal. So, anyone who’s squeamish about eating the insides of animals can just bugger off and leave more of these bundles of deliciousness to the rest of us. And for that, I for one, will be profoundly grateful. With a… Read More »Devilled kidneys; a breakfast of champions
Length: 3 mins If any man (apart, obviously, from the, “should be, if I believed in religious rubbish”, sainted Fergus Henderson, who can do no wrong in my eyes) can be said to have re-vitalised a rather staid, sometimes moribund meat scene in England, then… Read More »“Hog”; the whole hog and nothing but the hog.
