PORK, Preparing, curing and cooking all that’s possible from a pig. By Phil Vickery and Simon Boddy. The product of a collaboration between the television chef Phil Vickery, the award-winning butcher Simon Boddy and the 50 pigs Vickery keeps in woodland near his home, this is a down-to-earth book designed both for those who want to cook more pork, and for those who want to learn about pig-keeping and curing. This celebration of all that is great about pork showcases its fantastic versatility. Chapters cover Shoulder & Ribs, Belly, Loin & Fillet, Ham, Bacon, Sausages and Oddbits (offal), and cover the recipes and techniques needed to make everything from Dry-cured Ham, Chorizo and Salami to Smoked Pig Cheek Pancetta and Black Pudding Fritters. The 100 international recipes hail from the USA, Spain, Italy, Germany, Hungary, France and India, among others, and explore the cooking and preserving of pork around the globe. The book also covers the rearing of pigs, including their feed regimes, day-to-day care and the best diets to produce flavoursome meat. Essential reading for pork lovers everywhere.
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