This is a Basque pig; an old one I grant you…

More on this delight (and many others) in a much longer post later this week. And that isn’t me in the background. Just in case you were wondering…



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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