Monday, August 25, 2008
Pig Cuttin'
For those of you who aren't freaked out by seeing food in a close-to-natural state, Sean Brock has some great pics of his crew butchering and curing a 260-pound Spotted Poland China pig down at McCrady's.
Subscribe to:
Post Comments (Atom)
Popular Posts
-
The latest episode of the Winnow is now out, and in Episode #7 Hanna and I talk dining institutions of all sorts: cookbooks by big-name... -
In which depending upon the kind assistance of strangers produces a curious recipe. [This is part three of a series on the Roffinac. St...
-
Updated 4/13/2010 This is a completely personal, eminently biased guide to dining in Charleston, S.C. Over the past two decades, Charle...
No comments:
Post a Comment