Length: 3 mins Having written about the Irish Greyhound pig, I thought I should mention the grice, another extinct breed of swine found in the Highlands and Islands as well as in Ireland. It lasted longest in the Shetland Isles, distant as they are from… Read More »Don’t think twice, it’s all grice
Length: < 1 min Waste nothing. Remember: wasting meat is just an offal thing to do… Yeah, sorry about that one, I know, I know. OK, a quick shout-out to the the chefs who’ve setup the Carcass Cartel. Their mission statement: “The Carcass Cartel… Read More »This cartel of pushers is 100% street-legal
Length: 6 mins I see that the last update here was back in May. Sorry about that. Kind of. Three months later and we’re still in the middle of the pandemic. I have to say I don’t feel appreciably safer than I did… Read More »It’s a goer
Length: < 1 min They are. This wonderfully atmospheric image was taken by a Russian photographer, Grigory Dubinsky, early in the 20th Century. Herding pigs can be, er, challenging. If they choose to push back then, believe me, there’s not much you can do.… Read More »“Naughty”
Length: < 1 min And that’s just what this totally unexpected gift from @val_littlewood will do today… …I’m slow cooking us some beef rendang via a Keith Floyd recipe dating back to 1994, Val’s working on feeding my mind. Finest kind. Thank you my… Read More »Feed me with stories
Length: 4 mins I found this title — and just this title, nothing else — marooned in the drafts folder for the site. I have no recollection of what I was thinking when I wrote these words but it may have been an… Read More »I’m trying to get better because I haven’t been my best
Length: 3 mins … a joyous sight (and sound) when executed so very well by pigs. The sense of fun, the fighting for the best space, the noise as they feed. To me, so much part of a large part of my… Read More »Crony snouts in a trough…
Length: 2 mins Easy for me to say, I know, as they aren’t my only possible source of food during this frankly, scary fucking time. But that they chose to use nearly £600 million of taxpayers’ money — in the form of a… Read More »Don’t buy from Tesco
Length: < 1 min Feeding their suckling pigs — the rejects of the bunch — on 4 herbs before they go to be slaughtered seems the proverbial ‘no-brainer’. Interesting piece on the provenance and use of the meat from the Grillmair brothers (a little… Read More »Deutsche duo duly do daily Duroc
Length: < 1 min Not in this particular household; any attempts to write or do pretty much anything that involves a holding onto a train of thought lasting more than, oh, say, a pico-second, is doomed at the moment. I’m sure there are lots… Read More »Creativity corner?
Length: 6 mins I’m pretty sure I’ll have used this phrase in past posts; it’s one my Mum (and, I’m sure, her mum and her mum before her) had drummed into her — especially as she was a post-war, still under rationing, child… Read More »“Waste not, want not”
Length: 2 mins I’ve talked about this problem before, but seeing as a good friend, Gay, is currently on holiday in the US and may, if unlucky, come across these beasts, it seems particularly apposite to write this follow-up post today. Don’t think… Read More »The feral pigs are coming for you…
Length: < 1 min The sudden (although not completely unexpected) death of my younger brother this weekend, served to drive home to me the razor-sharp, almost physically painful, reminder that there’s so much I still want to accomplish yet there’s much less time available… Read More »Life goes on
Length: < 1 min ONE-FUCKING-QUARTER ‘Great’ news for the factory farms of the US who’ve ratcheted up their horrendous mechanical processes to produce more factory-bred pigs for export to the Middle Kingdom 中國. For the rest of us, a mind-bogglingly awful loss. No words… Read More »One-quarter of the world’s pigs died of swine fever in ONE year in China
Length: < 1 min Road-blocked, with so many possibilities clashing inside my brain that I was stalled, spinning around & around, wondering where and what to start with. Whilst still working on Salute The Pig, my next writing project(s) are intended to cover grains,… Read More »What is soil?
Length: < 1 min The late, great, A A Gill believed that the prohibitions against eating pork were put in place not because they’re, you know, just religious morons but because, once cooked, pig & human are indistinguishable, one from the other, when put… Read More »Austere times call for a diet of long pig? Eat the rich…
Length: 2 mins Many, many years ago, after drinking rather more than was sensible and coming out from the warm fug of the local village pub into the shock of the freezing cold winter air, I managed to head-dive into a flint wall… Read More »Caked in blood
Length: 2 mins ..but probably too many to mention. But if pressed, I will… Sorry about that. Too early for this sort of dreadful punning, you say? This little press beauty came to me, courtesy of Val. So, after the piece on rillons… Read More »Rillettes, I’ve had a few…
Length: 8 mins A quote from Matt Orlando of Amass sums up the thrust of today’s piece for me: “…chefs will [need to] acknowledge the consequences of this frenetic desire to have the best products from all around the world. You cannot do… Read More »René’s recipe rocks Ramsons (oh, and some pork as well) & Douglas (Mc)Masters the art of blood cake…
