“My bloody Valentine”*

No apologies this once for straying from the True Pig Path™ for this piece of eating porn from the delightfully named Porn Burger site as, whilst it’s not actually pork based, it so very, very easily could be…

[UPDATE: There’s a new site, called Cow ‘n Carbs which you may care to take a look at…]

And it’s just sooooo mouth wateringly, gorgeously, deliciously lovely looking. The author’s managed to restrain himself from diving in and eating this but probably only just for long enough to shoot this and a number of other fantastic photos also & says they intend producing (and eating) a weekly update. I’m already hooked.

And I’m still working on my brining knowledge. There’s currently some inexpensive brisket in the fridge, bathing in brine & herbs & spices, at Day Seven in the process of becoming salt beef.

[* Also the name of a great band whose work you should sling onto your turntable¹ whilst looking at this post.]

¹ For those of you below a certain age, this references 12″ diameter, black circles of a vinyl material, containing popular music laid down in “grooves” in the vinyl and played on an analogue device, through a needle that bounced up & down on its surface, known as a “gramophone” or (in my case) a Dansette.

dansette

Dansette Mono player © Dansette

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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