These guys might know how to butcher but they’ve never cooked on live fuel.
Michelin-starred Spanish chef Eneko Atxa recently opened his first London restaurant on the lower ground floor of a Covent Garden hotel. “It’s like a party where everyone in London is welcome,” he says.
A man with a ironing board-sized smear of blood across his waist throws pork scratchings in the air, catching them in his mouth. Another barks orders to his team across a pile of hollowed-out pig carcasses.
A Florida-based veteran show rider awoke last Sunday morning to discover that her prized jumping horse—the nearly 1,300-pound Phedras de Blondel—was horrifically slaughtered and butchered for its meat sometime during the night.
Every year, local farmers release pigs into New Forest as part of the annual pannage season, an ancient practice that sees pigs feast on acorns and makes for unique tasting pork.