Matt's Food Blog

Pigs in Blankets

It’s 16 days since Piggy got the salting treatment which meant it was high time for him to come out of the fridge, get a wash and a lard and pepper rub, and all wrapped up in muslin. Not to mention spiked with butcher’s hooks. That’s all done and he’s hanging in our coldest room in readiness for taking up residence in Swine Haus tomorrow. Full post and pics to follow.

Posted in Charcuterie and Cooking by Matt on February 8th, 2012 at 11:04 pm.

1 comment

Previous Post:   Next Post:

One Reply

Leave a Reply