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A Crack(l)ing Good Read !
on 31 January 2015
I'm a big fan of The Pig (with the notable exception of three pesky little ones which
gave me the most dreadful time once upon a very long time ago!) Jane Grigson's
'Charcuterie and French Pork Cookery' was first published in 1967 but remains one
of the finest tributes to the execution and preparation of every part of this fine beast.
(Fergus Henderson's 2012 'The Complete Nose To Tail : A Kind Of British Cooking', is
another wonderful contribution to the genre should you wish to cultivate an obsession).
Mrs Grigson's narrative is lucid, informative and entertaining in equal measure.
Here was a cook who wasn't at all timid to roll up her sleeves and dive into her
subject well above the elbows! The recipes are economical and easy to follow,
even if some of the cuts would certainly not be the easiest to find in this country.
Terrines; sausages; boudins; hams; offal; "the extremities" (joy of joys!) - they're
all here for the taking and making. Cured; roasted; braised; smoked; grilled; fried
and stuffed - pork in all its abundant, pink, fatty, glory has never had it so good!