The loin of a pig is a magnificent cut of meat, a dense strip of heavy meat flanked by part of the belly and encased in skin destined to crackle, nested in a cradle of bones. As a joint, this has everything. Preparation is simple, and the most important parts happen in the butcher’s shop. [...]
I think I’ve just found a new hero…http://www.youtube.com/v/r7mIxcMn3Eg&color1=0xb1b1b1&color2=0xcfcfcf&hl=en&feature=player_embedded&fs=1I love seeing food producers who are passionate about what they do. That passion and dedication invariably influences the quality of their products. This is a classic example.This is back-to-basics butchery, careful handling of top quality ingredients. Meat preparation the old fashioned way.Would it be possible to cook [...]
Pork belly is cheap, robust, easy to cook and very tasty, especially when roasted. The thing to realise about this cut is that the point of cooking it has little to do with the meat and everything to do with the skin. Crackling is the real draw here. To give a roast pork belly an [...]