Hand drawn diagrams rock!

Thanks to @val_littlewood (whose site I’ve highlighted before) for this rather special diagram that you should all use to make yourself more aware of the various locations from which some of the more obscure bits & pieces of a pig that you may have eaten (of course, if you’re a vegetarian, you can skip rapidly past this — and most other — sections of this site) actually emanate.

Parts of the pig by Val

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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