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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 Oxford Sandy & Black “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?
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Buy our “10 pigs” recipe book
Buy “The Well Fed Pig” limited edition print
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Val Littlewood’s artwork
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It all starts and ends here…
Salute The Pig
December 7, 2013
June 7, 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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They do rock – with tough ancestors from Essex
As old as our hills?
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Yakking about grilling; or maybe nattering about natto.
Balm for the soul; each day
5 weeks prep, 5 minutes to devour
Cage this pig of a movie…