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Category: Pork

DIY Hoagie Bar

The beauty of a DIY hoagie bar is that everyone gets to make their own sandwich exactly how they like it. I’ll take mine with extra iceberg slaw and spicy pepper mayonnaise, please!….

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How to make Haslet

This British Regional Charcuterie recipe (Sponsored by Weschenfelder) by Thom Eagle is simple enough to make but might require a little groundwork with your butcher to get the necessary ingredients….

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Pig’s Trotters

A classic French method for cooking Pigs’ Trotters comes from Jane Grigson’s Charcuterie and French Pork Cookery. Jane suggests, although it is not essential, that you might brine them for about 48 hours before cooking….

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How to make Lomo

How to make Lomo – Interestingly, Robin Gill makes his Lomo from a boned rack of pork i.e. Loin rather than the Spanish-preferred cut of Tenderloin…

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Parma Ham Pangrattato

This is Lorna Wing’s simple but effective recipe for Parma Ham Pangrattato but, as she says, “you can use whatever charcuterie you have to hand….”

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