Thursday, 29 April 2010
I was lucky enough to be invited to see Berkshire pigs being broken down by skilled butchers. Just look at these magnificent rib chops. Alas most of that beautiful, tasty fat will be cut off. The butcher said that even a mere centimetre of this luscious makes some people believe that they are destined for a heart attack. Has no-one read Fat: An Appreciation of a Misunderstood Ingredient, with Recipes? The re-education continues.
Here are legs for my friends Mark and Bruce who have a new book, Ham: An Obsession with the Hindquarter dedicated to this cut, I know the fat wouldn't scare them off. This post is a short and sweet post as I am off to Paris tomorrow and have a thousand and one things to do before I jump on the plane. Once in the city of light I will try to post more often.