Length: 2 mins Run towards the “Beast” (@BeastPDX), @NaomiPomeroy‘s restaurant; unlike Pete Perrett. A butcher, chef, author (amongst other accomplishments), running a farm to table place, one that has a great ethos. (And a really rather good pig sketch logo as seen below). With a… Read More »“Run from the beast, There’s danger in his eyes”…
Length: < 1 min This is worrying as fuck. I honestly thought that, after their long decline during the dog years of the mid to late 20th C., rare breed numbers were rising and their future slowly being secured. These figures from the Rare… Read More »Come on people; eat me! Eat lots of me…
Length: < 1 min Except when the automatic cross-posting to Medium doesn’t work that is; apologies to y’all gagging at the bit over there to read this immortal prose. Hopefully, this problem will be fixed quite soon… …as the last post there was this… Read More »“The Medium is the message” said the good Marshall
Length: < 1 min What’s that you say? This isn’t about pigs & pork? Full marks for observation, pedant. Now geddouddahere! It’s a fun read and a piece of history that you should find interesting. The piece is called “All You Can Hold for… Read More »What are you beefing about?
Length: < 1 min Thanks to Maurice the @urbanmeatman, I now know the smart new look I need to rock when breaking down carcasses. It’s a very Basque butchers’ beret babe…
Length: < 1 min Not sure how fluent is your Spanish but if it’s to an acceptable level, take a listen to Pablo “Gipsy Chef” Albuerne, here filmed on his “Cooking Tour Of The Asturias” declaiming his righteous love (nothing like that of the oleaginous… Read More »Singing the praises of the Celts
Length: 2 mins Apologies to @caranicoletti who, for no sane reason I can work out — early onset senility aside possibly — I omitted from the first draft of my recent piece on women butchers. Thus, she gets a post to herself, at… Read More »And I missed one…
Length: 4 mins This page is an ongoing work and will be updated with descriptions of women butchers based outside England but like the ones on the English butchers, allowing as much as possible their own words to speak about them rather than… Read More »Great world butchers (who just happen to be not male…)
Length: < 1 min Or if there’s none around, follow the dedicated & passionate couple at @LoveWildBoar, who (along with @marshpigsalami), ensure that their wild boar meat gets properly looked after between its slaughter and its arrival on your plate, as amazing charcuterie. From… Read More »Follow the boar for more…
Length: < 1 min I got this news update today from the team at Feedback and leave it here in its entirety. It has nothing directly to do with pigs or pork but it’s a theme I return to regularly and their ethos speaks… Read More »It’s just one cauliflower… right Feedback?
Length: 3 mins The definition of svelte is (of a person) slender and elegant. so almost had to discard that when discussing pigs, but in order to keep the rhyming vibe, I then went for pelt; however, as only the Mangalica really qualifies as… Read More »A great svelte pelt to be felt on a Celt?
Length: 3 mins Nothing to do with a Neil Young song. That after all was about a horse. Come on, get a grip there. I debated whether or not I should write about this pig — it’s not rare, it’s not especially tasty… Read More »“Saddle up the old Hampshire.”
Length: < 1 min Courtesy of the excellent Butchr network is this update on the Brazilian rotten meat episode as more and more detail of how widespread (and how far up the government food-chain this practice went) is released. The tl;dr takeaway? Basically it’s… Read More »Waxing (or waning) Brazil
Length: < 1 min 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… Read More »“Nose to tail” or “vom Schnörrli zum Schwänzli” or “from the rooter to the tooter”
Length: 4 mins Obviously a sentiment right at the very top of the list of priorities for those 30 Brazilian companies inc. JBS, the world’s largest beef exporter, and BRF, the world’s top poultry producer, all of whom are accused of shipping rotting… Read More »Summum bonum; the highest good?
Length: < 1 min ‘You can tell a man who “boozes” by the company he chooses’ And the pig got up and slowly walked away. Frank Crumit Dear sweet Christ on a fucking runaway motorbike. Gideon is the new editor at the London Evening Standard?… Read More »“…and the pig got up & slowly walked away”
Length: < 1 min It’s a great and wonderfully insane (and probably “chemically enhanced”) set of images and words from the early 19th Century… Read the entire thing here… [pdf-embedder url=”https://salutethepig.com/wp-content/uploads/2017/03/expositorormanym00pinc.pdf”]
Length: 3 mins How can you not love a restaurant named after the pig? This is Cochon, which I talked about before in a piece on women in butchery, only 5 minutes walk from where we used to work, located in the Warehouse… Read More »Cochon; or how to make the most of a pig’s bounty
Length: 2 mins Those of you who’ve been paying attention (“sit up at the back there, stop slouching and put both hands on the desk”), will know that (a) we’re off to Japan in 2018 and (b) that the famous Kurobuta pig is a… Read More »Kagoshima nibbles
Length: < 1 min As indeed it does Fergus Henderson; witness this page from the latest edition of Root and Bone, a great little quarterly magazine, with some fine contributors, inc. Himself; well worth the modest price of admission.
