Length: < 1 min “The more messed-up a place is, the more inventive and freewheeling its creative voices. Richly varied forms of artistic expression burst forth from violent or repressive or otherwise dysfunctional societies.” John Egerton   Quoted by John T Edge in his… Read More »Bad places make good books, good music, good art, and good food. Discuss:

Length: 2 mins Apart from bacon, is there a more exciting word in the English language? I don’t think so. A shout out then to a friend, Phil Kernick, for a reminder of some notable facts about these marvellous culinary delights, which prompted… Read More »Sausages?

Length: < 1 min Breakfast sausage, bacon & black pudding; that was pretty much the sole pig product intake over the past 3 days. And — any Salute The Pig heresy aside — a diet none the worst for that. So, in reverse order,… Read More »Wandering Wells-Next-The-Sea; and no pork:

Length: 2 mins Let’s start at the Schnörrli and work back shall we and see how best to cook all the animal? And whilst there’s some differences between the breeds both in terms of fat to flesh ratios (think Mangalitsa v. Large White) and… Read More »Is the first cut always the deepest?

Length: < 1 min Empirical proof — that is, if any were needed for you good and clever people — that the best meat and thus, the best sausages, comes from the heritage breeds and not those bland, pink, over-farmed hybrids that I rail… Read More »Surpassing Spanish sausages? Use the rustic breeds…

Length: 4 mins Back in the last century — 1983 to be precise — with some of you, gentle readers, as yet un-born, The Stones sang about this subject. Earlier still, Lady Macbeth of course thought the old man (Duncan) too full of… Read More »“Too much blood”?

Length: 3 mins I may have been doing down those dastardly Danes; definitely did Denmark a disservice. As it turns out, a significant portion of the imports from there — inc. their pigs — are actually excellently organic. They’re doing it right. And it isn’t just… Read More »Don’t damn the Danes darling…

Length: < 1 min Via @John_Barlow_LS9, comes a recipe by @PepeSolla, a Michelin starred chef and owner of the eponymous Casa Solla, the former a great writer on all things Spanish (but most especially Galicia, as witnessed by his excellent “Everything But the Squeal: A Year… Read More »The best sous-vide ribs in the world?

Length: < 1 min Here’s another genius creation by Mathew Ramsey @mathewramsey. For a real umami taste-bomb, why not let this beauty just roll straight over you? Accept it into your life – there’s no way to fight it off or escape its savage… Read More »An umami tsunami explodes into your life…

Length: < 1 min Not at @Tesco or indeed at any of the monolithic factories called “supermarkets”. In the name of “customer choice” they are in the process of ruining our food, our communities and the planet. Does anyone (apart from the neo-feudalist, neo-liberal knaves… Read More »Remember children — don’t shop at Tesco!

Length: < 1 min Here’s The Countryside Alliance, today weighing in with a report on the disaster that’s likely to fall on UK farmers after Brexit…   [pdf-embedder url=”https://salutethepig.com/wp-content/uploads/2017/04/CA_PolicyDocument_Brexit_Downloadable-PDF.pdf”] Anyone remember this woman? No? Thought not. One of the original moronic Brexit fire-starter maniacs.… Read More »Brexit, food & economics:

Length: < 1 min Thanks to the lovely Val Littlewood for this short musical piece, enhanced by pigs. The talented Cosmo Sheldrake ‘Rich’ – live at the pig sty… … from Gallivant Film on Vimeo.

Length: 2 mins It bears repeating that the lard from high fat pigs increases the high-density lipoproteins known as the “good” cholesterol. So eating lard is good for you. Another blow to the agro-chemical crowd who’ve tried to convince us that their margarine… Read More »Fat, lard & eating healthily

Length: 8 mins Otherwise known as “Wow, buying this shit gets really expensive. Like, really fast”. I warn you in advance that this is going to hurt your credit cards. But then so do just the books, as you may have gathered from one of my… Read More »Pssssst! Hey Mister! Wanna buy some postcards? No? How about (some) “tools of the trade”?

Length: 2 mins And I’m not encouraging you all to yet more gluttonous excesses in an attempt to prove our post-Brexit country-hood prowess, by upping our consumption game and out-eating those perfidious EU types, let alone taking on the Chinese menace. Nope.  … Read More »We’re slackers in the pork consumption stakes; rather better at pig welfare though.

Length: 2 mins That’s apparently a Korean superstition. Dreaming about pigs (and their by-products), very very frequently, as I do, I’m more than a little disappointed that the promised lottery win hasn’t yet materialised. Dammit to hell. This recipe for pork scratchings is the… Read More »“If you dream about a pig, you will soon have good fortune”.

Length: < 1 min I’ll be working on updating a page on The Alphabet of Offal — recipes, descriptions of every little bit of delight from the inside, pictures. The whole nine yards. Mind you, even for carnivores, some of this stuff can be… Read More »“Eat your heart out baby”.

Length: 2 mins An infallible method; I’m happy* to hear any suggestions you may have but this one always delivers. If, after following my recipe, it doesn’t look like this, you can sue me*… *[NOTE: for the hard of thinking; I’m not and… Read More »Perfect pork crackling?

Length: 5 mins If you managed to work your way through the previous post, you’ll be further ‘delighted’ to know that there’s some more Spanish homework for you to translate below (and then bring in for teacher to mark) to get the full… Read More »¿Conoces al Gochu Asturcelta? Cooking a Celtic pig…