More Essex goodness (or the The Croshaw throwback)

It’s the first day of 2014. I’m 4 hours into the Johnnie Mountain recipe for Slow Cooked Belly Pork so, whilst waiting for this to come to fruition, I’ve ordered the “The Pig: A British History by Julian Wiseman”, to check up on the history of the Essex Saddleback and others as well as to read the famous “Dissertation upon Roast Pig” by Charles Lamb.

The pig; a British history

The pig; a British history

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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