Nik Hill (Porcine) - Go’in whole hog
Deep in the Weeds - A Food Podcast with Anthony Huckstep
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Show Notes
Nose to tail butchery has become a real feature of the offering of chefs across the world ever since Fergus Henderson brought the approach to a wider audience. But as much of the world moves towards pre-butchered meat for efficiencies in kitchens, some like Nik Hill (Porcine), are finding rewards in whole beast butchery and the versatility it offers.
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