¡Mmmmmmmm. Que rico!

Which pretty much sums up the Basque trip for @Val_Littlewood and I…

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.

Comments are closed