Just a quick note about a new history page that I’ve put up today discussing the French breed, le Noire de Bigorre, which you should immediately hustle off and read right now. And you’ll see how I came across this in the next proper post going up later today…


© Enjouanisson 2016


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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