Ham

I am really relieved that when we butchered we decided, by minimising the risk and maximising on the reward, we would remove the 3 muscles in the legs and cure them separately. By doing so we were able to trial a few different styles of cures – one of them wet brine, some others dry, some… [Read more…]

Charcuterie Master Castellano’s All Things Pig Dinner

How fortuitous that the weekend of our Pig Adventure also coincided with Castellano’s All Things Pig Dinner in Bristol. Also very lucky was that our Pig weekend also happened to be in and around the West Country, so an adventure up to Bristol – a very nice detour to make – wasn’t too far a… [Read more…]

West Country road trip – Mangalitza pigs