This cartel of pushers is 100% street-legal

Waste nothing. Remember: wasting meat is just an offal thing to do… Yeah, sorry about that one, I know, I know.

OK, a quick shout-out to the the chefs who’ve setup the Carcass Cartel. Their mission statement:

“The Carcass Cartel is a revolt against waste and an initiative to highlight just how modern, approachable, uncomplicated, delicious and, above all, ethical nose to tail eating can be – spearheaded by some of the UK’s most exciting chefs.”

There’s some interesting names here, inc. Elizabeth Haig of MeiMei

Elizabeth Haig of Carcass Cartel

© Carcass Cartel

Tom Griffiths of Flank and Neil Rankin from the Temper group.

The carcass cartel

They’ve some interesting pieces e.g. on ethically farmed meat and one on “alphabet offal” a subject on which I’m also (still) in the process of writing a long-form piece on. Mine will be better . But it isn’t here yet, so I guess this will do for the moment. It’s not bad…

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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