The pig & the charcoal-burner

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HT @val_littlewood for reminding me of this piece. And apposite for the upcoming book.

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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