https://salutethepig.com/why-dont-we-eat-peacocks/

Ever wondered why chefs don’t have much peacock on their menus?

Because they’re “difficult to cook” and in addition “its flesh is so hard that it scarcely putrefies” so asking for it in the restaurant is “hard hearted” on the kitchen team.

On peacocks in "Bestiary" by Richard Barber

What’s that? You thought maybe it was…

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Salute The Pig

Salute The Pig

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