Salute The Pig – Medium

Salute The Pig

Why don’t we eat peacocks?

Apr 20, 2022

On peacocks in "Bestiary" by Richard Barber

Apr 20, 2022

Food is community.

Apr 6, 2022

Apr 6, 2022

“If I had known the world was ending, I would’ve brought better food…”

Mar 13, 2022

Selo de Mar

Mar 13, 2022

IDGAF

Mar 11, 2022

Bibbie & Indi at the farm

Mar 11, 2022

“Bad day at the office, dear?”

Mar 10, 2022

A plate of congee

Mar 10, 2022

Smoked mushroom garum?

Feb 25, 2022

Noma Smoked Mushroom garum

Feb 25, 2022

Always here for Valentine’s Meat Juice

Feb 14, 2022

Valentine’s Meat Juice tonic

Feb 14, 2022

Has anyone seen my Niederlassungserlaubnis?

Feb 13, 2022

Berlin map

Feb 13, 2022

Once upon a time, via Anatolia

Feb 12, 2022

Musa Dağdeviren, author of The Turkish Cookbook, in The Chef's Table

Feb 12, 2022

It’s Big. It’s Green. It’s kinda egg shaped.

Feb 10, 2022

A Big Green Egg

Feb 10, 2022

Salute The Pig

Salute The Pig

Charcuterie, smoking, curing, brining and all things porcine. Brought to you from deepest Cambs, England. Salutate porcum!

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