Except when the automatic cross-posting to Medium doesn’t work that is; apologies to y’all gagging at the bit over there to read this immortal prose. Hopefully, this problem will be fixed quite soon…
…as the last post there was this one.
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….
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