Monthly Archives: April 2012

Blood is thicker than water

Blood seems to have acquired a negative connotation in cooking in the last few years. Despite the huge amount of iron, and other valuableĀ minerals in blood, getting hold of it is becoming harder and harder. On more than one occasion … Continue reading

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Transforming the pig

Taking a whole pig fresh from the abattoir, and transforming it into the various meat produce we are interested in, is hard work. We started on Wednesday, collecting the pig at noon. As well as our pig, with head and … Continue reading

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