currently working through these four delights…
…whilst waiting for these to ripen sufficiently to pick and eat
Four reads…
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.