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The new book
Cooking the (bloody) thing?
Tasting notes
So, what’s so awful about offal?
The alphabet of offal
Using umami or “UNLEASHING THE UMAMI TSUNAMI”…
(Some) tools of the trade?
Breed history
Berkshire pigs, or かごしま黒豚 as they say in Japan.
Which one do you want then? That white one, over there, in the middle…
Some “Plum Pudding” for Christmas anyone?
Send them out — Gloucestershire Old Spots
The Croshaw throwback: the Essex Saddleback
The British Saddleback; “fatting fast while other pigs’ ribs are staring through their skins”
Our Pigs Do Rock – the American Duroc dude
The British Lop pig; as old as our hills
Mangalitsa/Mangalitza – you say potato, I say potato…
Pigs; from the beginning of time
Save on electricity bills with a Large Black…
Remember the Tamworth Two? They didn’t get eaten…
Gone, but not forgotten; the Lincolnshire Curly Coat
Biggest of the Whites.
The Welsh; a breed apart?
Miscellany
Val Littlewood’s artwork
Great world butchers (who just happen to be female…)
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Chef Kerridge and a great piece of Mangalitza belly pork
Gone, but not forgotten; the Lincolnshire Curly Coat
A pig’s trotter dish made easy
Great British butchers (who just happen to be female…) Pt. 1 of 2
Berkshire pigs, or かごしま黒豚 as they say in Japan.
Recent posts
Missed out on the real pork?
“Cherche de Truffes”; En Perigord
Le Noir de Bigorre; too fat and too slow to grow.
This post has been swilling around in my head for a few weeks…
Spanish pigs in south Georgia?
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