The many and varied parts of a porker

I’m busy writing up more history words in conjunction with Brian Codling and it’s becoming a bit of a marathon, albeit a labour of love.

So, as a sort of stop-gap for all you porcine fans champing at the bit for further updates (and with thanks to to the hugely talented and generally all round awesome artist, Val Littlewood), here’s a great illustration from her that you can use to become more aware of the various locations for all those bits & pieces of a pig that you’ve eaten (if you’re a vegetarian, you can skip rapidly past this — and most other — sections of course).

Parts of the pig by Val

And then one from the amazing Pitt Cue team (of which more elsewhere)…

Pitt Cue pigs

Pitt Cue pigs

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!
Bookmark the permalink.

Comments are closed