Squirrels aren’t pigs…

But as the sainted @Mr_St_JOHN via @gannetmag gives us this recipe for deep fried squirrel, I’m going to allow them here on the grounds that (a) anyway Fergus loves and champions his pigs and (b) well, it’s my site…

© Steve Ryan for Gannet Magazine

…it reminds me very strongly of Tim Haywards Badger Ham that I wrote about here.

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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