Shouldering the burden

Not quite local, I know. Bad me, especially after all my previous rants about only buying from butchers you know and trust in your immediate area, rather than from the rapacious supermarkets and how much carbon emission crap produced using this type of long distance delivery costs the environment. But this beauty is already winging its way from the inimitable Turner & George team in Clerkenwell. So shoot me.


And how to cook it?

Can’t stray far from Richard’s own recipe

2016-04-29 at 13.50

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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