The Crackling: Leigh McDivitt - Wooed by the whole beast
Deep in the Weeds - A Food Podcast with Anthony Huckstep
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Show Notes
Nose to tail butchery has become a feature of many kitchens. The understanding and ability to use the entire beast – every last bit to not only deliver amazing eating experiences, but to be mindful of sustainability and respecting the beast too. It’s been a feature of Leigh McDivitt’s approach, who has carved out a career with an incredible knack of using every part of the pig.
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