It’s a wet Monday teatime in Norfolk, and I’ve finally got round to starting a Fruit Pig Company blog. (Maybe I should have given more thought to ongoing content before I did, but heck, I’m a butcher, not a professional writer).
Anyway, I’m going to write about rare breed, traditional breeds free range meats. Butchering it, cooking it, creating new things, reviving old regional recipes. Everything from the not-so-humble banger to the ultimate in fine dining. However you like your meat (if you like pork) you’ll find something worth reading here over the coming months. I’d love if you stop by again – I’ll do my best to keep it interesting.
If you have any blogging tips for a mere novice, or if there’s anything rare-breed-free-range-butchery-related you’d be interested in me writing about, please let me know. All feedback is welcome.
Be back soon (chop-chop!)