Pornburger me…

I mentioned this great chef Matthew Ramsey, before, just over a year ago and finally his book, the result of a huge amount of work on his part, only some of which has been documented on his website, has arrived here…


(exactly a year to the day after I first placed the order) …

There’s also been a lot of writing by me going on in the background and some fun travelling, of which more later, but I’ve also been spending some time reading this marvel [LINK to buy]. Which I recommend you run out and buy straight away. Seriously, it’s that good and I’m going to be boring you with tid-bits from it for some weeks to come. Which explains (slightly) why there’s been no recent updates on the blog.

[The new knives you see in the shot above also have a story to tell; that’s part of what I mentioned above]

Here’s just the first recipe that caught my eye when flicking through it:


And remember kids, in the words of the inimitable Anthony Bourdain, “your body is not a temple, it’s an amusement park. Enjoy the ride.” It might all be downhill, but it’s one helluva trip…

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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