Charcuterie, smoking, curing, brining and all things porcine. Brought to you from deepest Cambs, England. Salutate porcum!
No idea of the breed but such a lovely, charming tone to this old postcard. HT @val_littlewood
HT to Michael Twitty @koshersoul for this new addition to the kitchen work-top (it replaces boring old, plain, pepper) & to @hels for her great MSG tip, a jar of which also now sits at my left-hand, when cooking.
Luckily, it’s in Tokyo. Did I mention that we’re going to Japan next year? Did I? So, this one ranks high on the (ever growing) list of places at which to eat…