What are you beefing about?

What’s that you say? This isn’t about pigs & pork? Full marks for observation, pedant. Now geddouddahere! It’s a fun read and a piece of history that you should find interesting.

The piece is called “All You Can Hold for Five Bucks” and was written by a Joseph Mitchell, and published in The New Yorker magazine, April 15, 1939 (p. 40. if you want to check) and is worth 10 minutes of your time, even if you’re more of a pork person.

All You Can Hold for Five Bucks

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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