“Nose to tail” or “vom Schnörrli zum Schwänzli” or “from the rooter to the tooter”

It means using all of the pig…

“It’s easy to cook a filet mignon, or to sauté a piece of trout . . . and call yourself a chef. But that’s not real cooking. That’s heating. Preparing tripe, however, is a transcendental act.” Thomas Keller

© Love Pork

The mighty fine Richard H. Turner chose to write his first book about pigs. And why’s that? Because it’s the finest animal to celebrate the wonders of flesh and fat which when combined gives flavour. So, I intend that the next few posts will cover suggestions on cooking every part of the animal pour encourager les autres.


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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