Pigs include the pig, the female pig which is the sow and the suckling pig. The main pork producers are in Europe, North America and China. Good quality pork is recognizable by its pale pink flesh and firm, fine, somewhat elastic texture and white fat. Pork can be boiled, roasted, braised, grilled or pan-fried. The pork loin is the part just before the dorsal region. The tenderloin is prepared as a roast, stuffed or pan-fried. The chuck, with bone in, is ideal for preparing small salted dishes, and can also be used in a pot or roasted. As for the pork belly, it is ideal for stews and must be boiled for a long time.
With culinary inspiration dating back to 1935, our restaurant brand Madhu’s specialises in South Asian cuisine with an East African influence. It’s thanks to the secret recipes handed down across eight decades that we have become caterers for royalty, dignitaries and Asian weddings – and that our original Southall location has been named Best Indian Restaurant multiple times by Pat Chapman’s Cobra Good Curry Guide. Over the past few years I’ve been working on creative combinations to find the pe ...
Montégut, who is already technical director of the Premier Cru Classé estate Château Suduiraut in Sauternes, will replace Jean-René Matignon who last year announced his intention to step down after more than 30 years in the role. He will formally take on his new responsibilities from the end of April when Matignon retires. Having worked together with Montégut since his arrival at Suduiraut in 2004, Christian Seely, MD of owner AXA Millésimes, said that during this time, Montégut had been respons ...
Inside the September 2022 issue of Decanter Magazine: FEATURES White Burgundy in three steps With expert Charles Curtis MW Travel: 12 top winery visits around Europe Guided by Chris Losh Wine travel: Walla Walla Valley, northwest USA Brooke Herron Regional profile: Tasmania Cool climate, top quality. By David Sly Why and how wood matters in winemaking Nancy Gilchrist MW LEARNING Wine wisdom Expert tips to help you on your journey through wine Read the new issue in full on the Decanter Premium ap ...
