More on Pork
As an addendum to Vaughn's delicious comments on Abingdonian pork, I felt obliged to share a blog entry I found not three minutes after I read his own, on the blog of a long-time friend of ours, the Contrary Goddess. It is on pork curing (in this specific instance, sugar-curing), and it is a heck of a read - I'm reminded of Anthony Bordain's stories from Portugal, in particular. Regardless, on with the deliciousness.
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