Four reads…

  By

currently working through these four delights…

…whilst waiting for these to ripen sufficiently to pick and eat

 

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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