Which pretty much sums up the Basque trip for @Val_Littlewood and I…
¡Mmmmmmmm. Que rico!
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.