January 11, 2009

Back to the pig’s ear

I’ll be putting the finished pig’s ear salad on the menu tomorrow and our new entry in at number one is…Warm pig’s ear and pickled farm egg salad with hot Tewkesbury mustard dressing. Things on the back burner for next week are: Frontline’s first piece of cured bacon, turkey and elderberry sausage, and a new […]

January 9, 2009

Making a pig’s ear of it at Frontline

We try to use all the cuts of the animal in the kitchen, but trying to get people to eat the extremities of the beast is the difficult part, and trying to make it sound appealing to the customer – even harder. But I haveĀ been developing an idea using pigs ears and I’ll upload some […]