HT @val_littlewood for reminding me of this piece. And apposite for the upcoming book.
The pig & the charcoal-burner
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.