Length: 6 mins Indeed, almost the exact opposite of the Sisyphean task but let’s not waste anymore time… Puns all done? OK then, on with the show: BBC Radio 4’s “Farming Today” had a short piece last week (Feb ’16) on a Yorkshire… Read More »It’s all downhill on the subject of swill now…
Length: < 1 min A quick update here, as this was something I’d missed from earlier in the week, when writing my earlier posts: French supermarkets banned from throwing away and spoiling unsold food ‘Supermarkets will be obliged to sign a donation deal with… Read More »Well done France! Supermarket waste reigned in…
Length: 7 mins Back so soon? Excellent — great to see you visiting here again. In Part 2, I’ll be revisiting boars and their descendants (the pig we all know & love today), touching some more on their history, their diet & their… Read More »Still not boared?
Length: 7 mins This isn’t totally about Sus scrofa (otherwise famous as the Wild Boar) but as they’re the common ancestor of nearly all domesticated pigs it seems a good time to give some background on these still extant, fascinating animals. This longer article… Read More »Am I boaring you? Part 1 of 2
Length: < 1 min Thanks to a review today in the Observer by the always readable (and fellow pig enthusiast) Jay Rayner, I am reminded of this Parisian classic restaurant, directly opposite Les Halles. It claims never to have closed since it first opened… Read More »Pig parts is pork paradise at “Au Pied de Cochon”
Length: 4 mins Pigs have had some really bad press over the years. And after reading this piece, I think you’ll agree that they’ve been pretty hard done by up until now, by the ladies and gentlemen of the press? And that needs to… Read More »The 4th estate really needs to up their game & get with the pig program!
Length: 2 mins Today’s Radio 4’s “The Kitchen Cabinet” (which is nearly always worth a listen) was focused on the science behind the tastes in cooking, with the bulk of the discussion centred around “umami“. [NOTE: There’s a whole page here on umami… Read More »Umami or “mouthfulness”…
Length: < 1 min Or, at the least, in the case of the pig, it’s the fatal one. Quickly severing the carotid, the erupting blood caught for use later in black-pudding or similar, this ensures a (comparatively) quick and painless death — although not… Read More »The first cut is the deepest.
Length: < 1 min It’s going to be an exciting pork year here at Salute The Pig Central. I’ll be adding a lot more more short-form items to this blog in preparation for another (still top-secret) project that we’re working on but will also… Read More »Happy New Year & a porktious 2016
Length: < 1 min Who knows where this will end up eh? The necessary paperwork for my Environmental Health inspection and approval is being worked on. And lots of reading to make sure I can tick all the boxes needed to make sure that… Read More »And so it starts…
Length: < 1 min Just a quick post (with a tip of the hat to the delicious Val Littlewood for coming across this one). It’s a map of the United States in the shape of a pig, surrounded by more pigs representing the different… Read More »The US mapped — as a pig?
Length: 8 mins Let Them Eat Pork Rinds by Christopher Hitchens ©Vanity Fair December 2005 And even in Atlantis of the legend, The night the seas rushed in: The drowning men still bellowed for their slaves. These lines are taken from Bertold Brecht’s… Read More »Let them eat pork rinds…
Length: < 1 min Just a taster, so to speak. A much longer piece with words coming this weekend. Just to whet your appetite. Enough food puns now, you think? Credit to Serious Eats for the ‘photos.
Length: < 1 min Not a strictly pork or pig related post but it’s such a fascinating piece that I decided to include it anyway. And fermentation is so much part of many of the processes used in preserving or curing pork (or in… Read More »Hacking the human microbiome…
Length: 3 mins Of course they would; even when swearing, Italian sounds as though it comes from the mouth of angels, rather than the hacking throat clearing from those rough Anglo-Saxons in the North and this word roughly translates as “pillow“. Which some… Read More »I say “Face Bacon”; the Italians say Guanciale
Length: < 1 min Anthony the Great. Loved pigs. And heading off, to spend long periods of time in the desert. And the patron saint of skin diseases. Thus St. Anthony’s Fire. Nothing to do with BBQ’ing the pork though. This pig looks a… Read More »Not a stylite; but on fire nevertheless
Length: < 1 min Again, from The British Library: In this folio, a man is butchering a hog outdoors, wielding a long, sharp knife. A bucket of blood is beneath the slaughtering table, and above, we can see a wooly ram (perhaps aghast at… Read More »A Calendar Page for December 2014
Length: < 1 min Courtesy of the British Library are these two calendar pages for the month of November: …which show a typical labour for this part of the agricultural season – the fattening of pigs for Autumn. On the opening folio, beneath the beginning of… Read More »A calendar page for November 2014
Length: 3 mins I don’t want to become a butcher but I do want to know the provenance of the meat I use to cook with, exactly where on the animal it comes from and the best way to handle it with respect… Read More »Who doesn’t love a man in armour?
